Best 4 Blade Roast In Instant Pot Recipes

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Embark on a culinary journey with our diverse collection of blade roast recipes, expertly crafted for the convenience of your Instant Pot. From classic pot roasts simmered in rich, flavorful broths to tantalizingly tender pulled beef creations, our recipes cater to every taste and preference. Discover the melt-in-your-mouth goodness of our Garlic Herb Blade Roast, infused with aromatic herbs and zesty citrus notes. Indulge in the smoky, savory delight of our BBQ Pulled Blade Roast, perfect for sandwiches, tacos, or as a standalone dish. For a taste of traditional comfort food, try our hearty Beef and Barley Blade Roast, a wholesome stew brimming with tender beef, hearty barley, and an array of vegetables. And if you're craving a quick and easy weeknight meal, our Speedy Blade Roast with Vegetables is sure to satisfy, packed with tender beef and a medley of colorful veggies.

Let's cook with our recipes!

INSTANT POT POT ROAST



Instant Pot Pot Roast image

Learn how to make tender juicy Instant Pot Pot Roast (Pressure Cooker Pot Roast). Your family will love the deliciously flavorful pot roast and potatoes with the rich umami gravy!

Provided by Amy + Jacky

Categories     Dinner     Lunch     Main Course

Time 2h

Number Of Ingredients 16

1 - 3 pounds (1176g) USDA choice grade chuck roast/Canada AAA grade blade roast ((2 inches or 5cm thick))
4 cloves garlic (, minced)
2 small onions (, sliced)
1 cup (250ml) unsalted chicken stock or high-quality unsalted beef stock
1 tablespoon (15ml) regular soy sauce
1 tablespoon (15ml) fish sauce ((can substitute with regular soy sauce))
1 tablespoon (15ml) olive oil
1 pinch dried rosemary
1 pinch thyme
2 bay leaves
2 tablespoons (30ml) red wine or balsamic vinegar
Kosher salt and ground black pepper to taste
8 white mushrooms (, sliced)
2 carrots (, chopped)
2 - 4 potatoes (, quartered)
1 ½ tablespoon (12g) cornstarch mixed with 2 tablespoons (30ml) water

Steps:

  • Brown Chuck Roast: Heat up Instant Pot using Sauté More function. Wait until it says HOT (~8 mins). Pat dry the chuck roast steak with a paper towel, then generously season one side of the roast with kosher salt and ground black pepper. Drizzle the inner pot with 1 tbsp (15ml) olive oil, and ensure to coat the oil over the whole bottom of the pot. Then, place the seasoned side of the roast in Instant Pot. Season the other side with more salt + black pepper. Let it brown for 10 minutes per side (don't need to constantly flip the roast) to develop some awesome deep flavors. Set browned roast aside.
  • Sauté Onion & Garlic: Add in sliced onions and saute until softened. Add in a pinch of kosher salt and ground black pepper to season. Add in garlic and saute for 30 seconds until fragrant. Add in mushroom and saute for 2 mins. Then season with another pinch of kosher salt.
  • Deglaze Instant Pot: Pour in a dash of red wine or balsamic vinegar, then deglaze by scrubbing all the flavorful brown bits off the bottom of the pot with a wooden spoon.
  • Pressure Cook Pot Roast: Add 1 cup (250ml) of chicken stock, 1 tbsp (15ml) regular soy sauce, 1 tbsp (15 ml) fish sauce, 1 pinch of dried rosemary, 1 pinch of thyme, and 2 bay leaves in Instant Pot. Taste the seasoning and add more salt and pepper if desired.Place the chuck roast and all its meat juice in Instant Pot. With Venting Knob in Venting Position, close the lid, then turn Venting Knob to Sealing Position. Pressure cook at High Pressure for 45 minutes + Full Natural Release (25 minutes). Open the lid carefully.
  • Pressure Cook Vegetables: Set aside the chuck roast, and cover it with aluminum foil. Let it rest as you pressure cook the vegetables. Submerge the quartered potatoes into the yummy gravy, then stack the chopped carrots on top of the potatoes. With Venting Knob in Venting Position, close the lid, then turn Venting Knob to Sealing Position. Pressure cook at High Pressure for 4 minutes + Quick Release. Open the lid carefully.
  • Make Gravy & Serve: Taste the gravy again, then adjust the seasoning if necessary. Mix 1 ½ tbsp (12g) cornstarch with 2 tbsp (30ml) water, then mix it into the gravy one third at a time until desired thickness.Slice the roast against the grain. High five your family. Serve pot roast and potatoes with the gravy. Immediately enjoy this umami filled dish you've just created!

Nutrition Facts : Calories 520 kcal, Carbohydrate 22 g, Protein 49 g, Fat 27 g, SaturatedFat 12 g, Cholesterol 156 mg, Sodium 375 mg, Fiber 4 g, Sugar 4 g, ServingSize 1 serving

INSTANT POT® POT ROAST



Instant Pot® Pot Roast image

A tasty family favorite cooked in the Instant Pot®, combining beef chuck, red potatoes, carrots, and herbs.

Provided by N8TE

Categories     Main Dish Recipes     Beef     Pot Roast Recipes

Time 2h5m

Yield 12

Number Of Ingredients 14

1 teaspoon salt
1 teaspoon dried marjoram
1 teaspoon dried rosemary
1 teaspoon garlic powder
1 teaspoon onion powder
½ teaspoon ground black pepper
½ teaspoon paprika
1 tablespoon vegetable oil
1 (3 pound) beef chuck roast, or more to taste
1 pound baby red potatoes
4 large carrots, chopped into large chunks
1 large yellow onion, sliced
4 cups beef broth
2 tablespoons Worcestershire sauce

Steps:

  • Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function.
  • Combine salt, marjoram, rosemary, garlic powder, onion powder, black pepper, and paprika in a small bowl. Rub mixture all over roast to coat all sides.
  • Drizzle oil into the preheated pot. Wait 30 seconds, then place roast into the pot; do not move the meat, allowing it to sear for 3 or 4 minutes. Turn the roast and sear again, 3 to 4 minutes. Repeat until all sides are browned, about 15 minutes total.
  • Add potatoes, carrots, and onion to the pot. Pour in broth and Worcestershire sauce. Close and lock the lid; set vent to sealing. Select high pressure according to manufacturer's instructions; set timer for 60 minutes for a 3-pound roast or 80 minutes for a 5-pound roast. Allow 10 to 15 minutes for pressure to build.
  • Release pressure using the natural-release method according to manufacturer's instructions for 10 minutes. Release remaining pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
  • Transfer roast, potatoes, carrots, and onions to a platter for serving.

Nutrition Facts : Calories 232.9 calories, Carbohydrate 10.6 g, Cholesterol 51.7 mg, Fat 14.2 g, Fiber 1.7 g, Protein 15.3 g, SaturatedFat 5.4 g, Sodium 536 mg, Sugar 2.5 g

QUICK + EASY INSTANT POT POT ROAST



Quick + Easy Instant Pot Pot Roast image

Make pot roast fit for an elegant dinner party for a weeknight meal. This healthy dish is ready in about an hour.

Provided by DanaAngeloWhite

Categories     Meat

Time 1h15m

Yield 6 serving(s)

Number Of Ingredients 11

2 1/2 lbs beef chuck roast
1 teaspoon kosher salt
1/4 teaspoon fresh ground black pepper
1 garlic clove, roughly chopped
1 teaspoon Worcestershire sauce
2 teaspoons dried thyme
1 tablespoon tomato paste
1 cup beef broth
1 lb small potato
3/4 lb carrot, peeled and roughly chopped
1/4 cup chopped fresh parsley

Steps:

  • Set Instant Pot to sauté mode, add beef and sear for 2 to 3 minutes per side.
  • Season with salt and pepper, then add garlic, Worcestershire sauce, thyme, tomato paste and beef broth.
  • Top beef with potatoes and carrots.
  • Cover and lock the lid in place. Place the vent to the sealing position and set to manual on high pressure for 40 minutes. When the cook time is done, allow the pressure to naturally release for 15 minutes.
  • Release remaining pressure and remove the lid. Using a slotted spoon, transfer carrots and potatoes to a serving dish. Transfer pot roast to same dish and garnish with parsley.
  • If a gravy is desired, set the pot to saute mode and bring cooking liquid to a simmer. Mix a tablespoon of cornstarch with 3 tablespoons of cooking liquid. Add the cornstarch mixture back to the simmering liquid; cook and stir until thickened. Spoon some of the gravy over the pot roast before serving.
  • Serves: 6; Calories: 342; Total Fat: 8 grams; Saturated Fat: 3 grams; Total Carbohydrate: 19 grams; Sugars: 4 grams; Protein: 45 grams; Sodium: 538 milligrams; Cholesterol: 123 milligrams; Fiber: 4 gram.

CHUCK ROAST FOR INSTANT POT



Chuck Roast for Instant Pot image

Juicy and tender instant pot pot roast and potatoes with gravy makes the perfect family-friendly dinner.

Provided by Bonnie G 2

Categories     Roast Beef

Time 1h15m

Yield 1 Chuck Roast, 4 serving(s)

Number Of Ingredients 14

5 lbs beef chuck, roast see notes for instructions from frozen
1 tablespoon oil
1 teaspoon salt
1 teaspoon onion powder
1 teaspoon garlic powder
1/2 teaspoon black pepper
1/2 teaspoon smoked paprika (optional)
1 lb baby red potato
4 large carrots, chopped into large chunks see note for using baby carrots
1 large yellow onion, chopped
4 cups beef broth
2 tablespoons Worcestershire sauce
1/4 cup water
2 tablespoons cornstarch

Steps:

  • Turn on your instant pot and set it to "saute". In a small bowl stir together salt, pepper, garlic powder, onion powder, and smoked paprika. Rub mixture all over the roast to coat all sides.
  • Drizzle oil in instant pot, wait about 30 seconds, then use tongs to place roast in the pot. Do not move it for 3-4 minutes until well-seared and browned. Use tongs to turn the roast onto another side for 3-4 minutes, repeating until all sides are browned.
  • Switch instant pot to "pressure cook" on high and set to 60-80 minutes (60 for a 3 pound roast, 80 for a 5 pound roast. see notes if using baby carrots). Add potatoes, onions, and carrots to pot (just arrange them around the roast) and pour beef broth and worcestershire sauce over everything. Place lid on the pot and turn to locked position. Make sure the vent is set to the sealed position.
  • When the cooking time is up, do a natural release for 10 minutes (don't touch anything on the pot, just let it de-pressurize on it's own for 10 minutes). After 10 minutes, turn vent to the venting release position and allow all of the steam to vent and the float valve to drop down before removing the lid.
  • Transfer the roast, potatoes, onions, and carrots to a platter and shred the roast with 2 forks into chunks. Use a handheld strainer to scoop out bits from the broth in the pot. Set instant pot to "soup" setting. Whisk together the water and corn starch. Once broth is boiling, stir in corn starch mixture until the gravy thickens. Add salt, pepper, and garlic powder to taste.
  • Serve gravy poured over roast and veggies and garnish with fresh thyme or parsley if desired.
  • Recipe Notes.
  • If you'd like to use baby carrots, keep in mind that they will cook much faster than large chunks of whole carrots. To make sure they don't turn to mush, set your pressure cooking time 10 minutes shorter than the recipe states and leave the carrots out of the pot. Once the pressure cooking time is finished, add baby carrots to the pot and set the pot to pressure cook for 10 more minutes.
  • The recipe is written for a thawed roast. If using a frozen roast, you will need to add about 20-30 minutes to your pressure cooking time. You can also skip the searing step and simply rub the spices on the roast and then place it in the pot and then move ahead to the pressure cooking step.

Nutrition Facts : Calories 1498.7, Fat 101, SaturatedFat 39.4, Cholesterol 391.2, Sodium 1940.4, Carbohydrate 36.9, Fiber 5.4, Sugar 6.8, Protein 104.8

Tips:

  • Sear the Blade Roast for Extra Flavor: Before cooking in the Instant Pot, sear the blade roast in a large skillet over medium-high heat until browned on all sides. This will add a delicious depth of flavor to the final dish.
  • Use a Meat Thermometer for Accurate Cooking: To ensure the blade roast is cooked to your desired doneness, use a meat thermometer to check the internal temperature. The USDA recommends an internal temperature of 145°F (63°C) for medium-rare, 160°F (71°C) for medium, and 170°F (77°C) for well-done.
  • Adjust Cooking Time for Desired Tenderness: The cooking time provided in the recipe is a guideline. You may need to adjust it based on the size and thickness of your blade roast, as well as your desired level of tenderness. For a more tender roast, cook for an additional 10-15 minutes.
  • Let the Blade Roast Rest Before Slicing: Once the cooking is complete, let the blade roast rest for 10-15 minutes before slicing. This will allow the juices to redistribute throughout the meat, resulting in a more tender and flavorful roast.

Conclusion:

The Instant Pot is an incredibly convenient and versatile kitchen appliance that can be used to create delicious and hearty meals with minimal effort. The blade roast recipe provided in this article is a perfect example of how the Instant Pot can be used to create a flavorful and tender roast in a fraction of the time it would take using traditional cooking methods. With a little preparation and a few simple steps, you can enjoy a delicious and satisfying blade roast that the whole family will love.

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