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