I love to cook a “comfort” food dinner on Sundays. You know, Chicken and Dumplings, Pork Tenderloin, Chicken pot pie, or even a brisket! I’m definitely a traditionalist when it comes to Sunday dinner! Every now and then I’ll even cook a pot roast on the weekdays if I feel a little wild. A few years ago, when I first started using my Instant Pot I tested out making pot roast in it. I immediately loved how fork-tender it turned out! It tastes like it’s been cooking all day yet maybe 2.5 hours tops. That includes the pressure time as well as letting the pressure come to a natural release!
The recommended cut of beef for pot roast is a Chuck roast. This particular cut of beef has a lot of marbling of fat and connective tissue. When you cook it for an extended period of time, it will break down to be fork tender.
One of the most asked questions friends always ask me is how do you make beef soft and tender? Here are a few tips on how to have juicy fork-tender beef.
- Tenderize the meat! Using a meat mallet hit the edges of the chuck roast a few times. Don’t over beat it, but just a few times will help it tenderize.
- Marinade the beef. Using acidic ingredients like lemon juice, buttermilk, or in the case of this recipe I used Litehouse Red Wine Vinegar with Olive Oil Dressing & Marinade. It will add flavor, and break down tough proteins!
- Cook it slow! Many budget cuts, like pork shoulder or chuck roast, require low-and-slow cooking techniques. This is where the pressure cooker comes into play.
- Internal temperature matters. For leaner cuts, beef can be as rare as 125ºF, whereas tougher cuts like brisket should be cooked to 195ºF.
- Let the meat rest! Whenever you cook meat you should always let it rest at least 5-10 minutes or longer before cutting into it.
If you're looking for a hearty meal to serve on a cold evening. I hope you’ll give this recipe for Instant Pot Red Wine & Olive Oil Pot Roast a try! All you will have to do is add buttered egg noodles or mashed potatoes!