Instant Pot Chuck Roast with Dirty Mash and Citrus Carrots

An electric pressure cooker makes it easy to enjoy a hearty pot roast dinner.  Liven things up with potatoes mashed with the rich red-wine-and-mushroom cooking liquid, and bright carrots with a lemon vinaigrette.

 

Instant Pot Chuck Roast with Dirty Mash and Citrus Carrots

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Course: Main Course
Cuisine: American
Protein: Beef
Cut: Chuck Roast, Shoulder Roast
Prep Time: 25 minutes
Cook Time: 1 hour 30 minutes
Total Time: 1 hour 55 minutes
Servings: 6 people

Ingredients

  • 1 pkg ButcherBox Chuck Roast or Shoulder Roast
  • 2 Tbsp kosher salt
  • 1 Tbsp freshly ground black pepper
  • 3 Tbsp garlic powder
  • 3 Tbsp smoked paprika
  • 2 Tbsp cumin
  • ½ c red wine
  • 1 c beef broth
  • 1 oz dried porcini mushrooms

Vegetables

  • 8 medium carrots peeled
  • 1 large onion quartered

Dirty Mashed Potatoes

  • 3 medium Yukon gold potatoes halved lengthwise
  • 4 oz butter
  • ½ c milk
  • 2 Tbsp garlic minced
  • 1 Tbsp chives minced

Citrus Vinaigrette

  • 1 lemon zested and juiced
  • 1 Tbsp whole grain mustard
  • 2 Tbsp honey
  • 1 Tbsp champagne vinegar
  • ½ tsp cumin
  • 15 basil leaves sliced thinly
  • 1/2 tsp kosher salt
  • 1/2 tsp black pepper
  • ¼ c olive oil extra virgin

Instructions

Chuck Roast or Shoulder Roast

  • Mix kosher salt, freshly ground black pepper, garlic powder, smoked paprika and cumin.  Rub mixture all over beef.
  • Set Instant Pot on Sauté - High setting and sear beef on all sides, for about 2 minutes per side.
  • Add red wine, dried mushrooms and beef broth.  Close Instant Pot lid and set on Pressure Cook - High for 40 minutes.

Citrus Vinaigrette

  • Mix all ingredients in a bowl excluding olive oil.  
  • Slowly add olive oil, whisking continuously until emulsified.  Set aside.

Vegetables

  • After 40 minutes, vent Instant Pot and test roast for doneness.  It should be fork tender but not falling apart.  If necessary, pressure cook on high for an additional 10-20 minutes.
  • Remove beef and set aside.  Place potatoes on the bottom of the Instant Pot, making sure they are submerged ⅔ of the way (add additional beef stock if needed).  Place carrots on top of potatoes.  Place roast on top of carrots and finally cover with onions.
  • Close Instant Pot and set on Pressure Cook - High.  Cook for an additional 20 minutes.
  • Once it is finished vent using  the Quick Release button and remove roast, carrots and onions.

Dirty Mashed Potatoes

  • Remove the potatoes, reserving the cooking liquid.  Place potatoes in a bowl with butter, garlic, chives and 1 cup of the cooking liquid.
  • Mash to combine, and season to taste.
  • After you have taken out the 1 cup of cooking liquid for the dirty mash, turn the Instant Pot back on to the Sauté - High setting and reduce liquid by half to use as a sauce.

Finishing Steps

  • Roughly chop carrots and onion then toss in citrus vinaigrette.
  • Split roast, dirty mashed potatoes and citrus carrots into 6 reheatable containers.  Drizzle each container with sauce and enjoy lunch or dinner for the week!
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Yankel Polak

Yankel Polak is the Head Chef at ButcherBox.