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Chuck and Diane Roast

Ingredients

  • 5 to 6 pounds chuck roast, cut into five even pieces
  • Kosher salt
  • 6 tablespoons butter
  • 1 pound baby bella mushrooms (optional)
  • 6 cloves garlic
  • 1/2 cognac, brandy, or sherry
  • 1/4 cup worcestershire sauce
  • 1/4 cup cornstarch and 1/4 cup cold water
  • 1/2 cup heavy cream
  • 2 tablespoons dijon mustard (optional)
  • 1 bunch fresh chives (optional)

Instructions

  1. Lightly rub the chuck roast with the kosher salt.
  2. Add 4 tablespoons butter to the instant pot and hit saute. Sear the roast on each side for about one minute. Remove to rest on a plate.
  3. Add 2 tablespoons butter to the instant pot and add the mushrooms (if using). Add the garlic after five or so minutes.
  4. Add the cognac and worcestershire sauce and simmer for three minutes. Return the roast to the pot.
  5. Pressure cook for 60 minutes followed by a 15 minute slow release. Mix the cornstarch and water slurry near the end.
  6. Remove the roast from the instant pot for carving. Hit saute on the pot.
  7. As the sauce is coming to a bubble, stir in the slurry until thickened. Add the cream and dijon mustard (if using).
  8. Return the roast to the pot to coat with the gravy. Serve.