In my opinion, a good chuck roast makes the absolute perfect roast beef. We can eat it as roast with gravy over rice, cauliflower rice or mashed potatoes; we can shred it and use it to make quesadillas, roast beef sandwiches; chop it and mix it with potatoes for a hash; bake potatoes and fill them with shredded roast beef, gravy, sour cream, jalapeno peppers! I can come up with more ways to use roast beef than I have roast beef.
Yesterday I was going to cook two chuck roasts in the Instant Pot so Tuesday evening, I cut them up, seasoned them and put them back in the fridge for overnight.
I added a little olive oil to the IP and browned the meat in three different batches.
Then I chopped onions, garlic, jalapeno and bell peppers and sauteed those in the oil in the pot.
The meat was added back to the IP, along with about 3 cups of water and 2 or 3 tablespoons of Better than Bouillon (beef) and two envelopes of Lipton Beefy Onion Soup mix. I cooked all that on high pressure for 90 minutes.
The meat was removed with a slotted spoon and the liquid was poured into a half gallon glass jar. All of it was put into the fridge overnight. You can see how much grease is in that jar. It will all harden overnight and I can scoop it out.
Today I’ll pour the liquid into a pot, thicken it with flour or cornstarch. I’ll shred the meat into chunks, removing any visible fat and add it to the gravy and then I’ll take pictures for the blog and then we’ll enjoy the roast and potatoes.