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Instant Pot Amish Chuck Roast


  • Author: 365 Days of Slow and Pressure Cooking
  • Prep Time: 20 minutes
  • Cook Time: 60 minutes (QR) + 5 minutes (NPR)
  • Total Time: 1 hour 25 minutes
  • Yield: 6 servings 1x

Description

A simple but delicious recipe for roast, potatoes and carrots with gravy. A unique ingredient is used for flavor and tenderization!


Scale

Ingredients

  • 4 Tbsp canola or vegetable oil, divided
  • 2 pounds chuck, cross rib or rump roast (trimmed of excess fat)
  • 1 tsp kosher salt
  • ½ tsp pepper
  • 1 can coke, pepsi, dr. pepper or root beer
  • 1 medium onion, cut into chunks
  • 1 ½ pounds Russet potatoes, washed and cut into quarters
  • ½ to 1 pound baby carrots
  • 1 (1 oz) envelope onion soup mix
  • 23 Tbsp cornstarch + 3 Tbsp water
  • Salt and pepper

Instructions

Instant Pot Instructions:

  1. Turn Instant Pot to sauté setting. While pot is heating up press the kosher salt and pepper all over the roast. When Instant Pot says HOT on the display add in 2 Tbsp of the oil. Add the roast to the pot and brown on one side for 3-4 minutes and then turn over and brown for another 3-4 minutes. 
  2. Add in the coke and scrape the bottom of the pot so that nothing is sticking. Turn off the Instant Pot. 
  3. Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 60 minutes (80 minutes for frozen roast). 
  4. While roast is cooking add onions, carrots, potatoes, remaining 2 Tbsp of oil and onion soup mix to a large ziplock bag. Seal the bag and shake to coat vegetables. Store in the fridge.
  5. When time is up on the Instant Pot perform a quick release by moving the valve to venting. Remove the lid.
  6. Add in the vegetables. Cover Instant Pot and pressure cook for another 5 minutes. When time is up let pot sit for 15 minute or longer and then move valve to venting to release any remaining pressure. Remove lid. 
  7. Scoop roast and vegetables onto a platter.
  8. Turn your Instant Pot to the sauté setting. In a small bowl stir together 2-3 Tbsp of cornstarch with 3 Tbsp of water, until smooth. Then pour the mixture into the Instant Pot. The cornstarch mixture will thicken up the gravy quickly. 
  9. Serve gravy with roast and vegetables. 

Slow Cooker Instructions:

  1. Heat a pan on the stove over medium high heat. Press the kosher salt and pepper all over the roast. Add in 2 Tbsp of the oil. Add the roast to the pan and brown on one side for 3-4 minutes and then turn over and brown for another 3-4 minutes. Add to the slow cooker.
  2. Add in the coke. 
  3. Add onions, carrots, potatoes, remaining 2 Tbsp of oil and onion soup mix to a large ziplock bag. Seal the bag and shake to coat vegetables. Dump the vegetables into slow cooker.
  4. Cover and cook on low for 8-10 hours. About 8 hours into the cooking time take a small bowl and stir together 2-3 Tbsp of cornstarch with 3 Tbsp of water, until smooth. Then pour the mixture into the crockpot. 
  5. Scoop roast and vegetables onto a platter. and serve with gravy.

Notes

I used my 6 quart Instant Pot Duo 60 7 in 1*. Make in the 8 quart pot with no changes. Halve the recipe in the 3 quart pot.

  • Category: Beef
  • Method: Instant Pot or Slow Cooker