Instant Pot Asian Bbq Chuck Roast

This Instant Pot Asian Bbq Chuck Roast is great for a weeknight dinner. The bbq sauce is savory and sweet and the chuck roast can be used for tacos, as a rice bowl, or even mashed potatoes. YUM

It was a Saturday and since it’s my day off, I wanted a little to no effort type of recipe. With little to no effort recipes, it’s quick, easy, and still delicious. Honestly, quick eats can be flavorful too. I have to admit that without my Instant Pot, there will be a lot of recipes that will take hours. So, thank you to my Mother-in-Law for my instant pot and to the inventor of instant pot... lol. When cooking this dish, it was one of those recipes that was created on the spot. Yet, those recipes are the best ones! My family and I loved it and now it will be on the list of things to cook regularly.

Ingredients:

• 2 1/2 lb Chuck Roast

• Chinese Five Spice Powder

Bbq Sauce

• 1/2 cup Soy Sauce

• 3 tbsp Mirin

• 1 tbsp White Distilled Vinegar

• 3 tbsp Balsamic Vinegar

• 1/2 cup Brown Sugar

• 1/2 cup Honey

• 3 tbsp Ketchup

• 1 tbsp Worcestershire sauce

• 2 cup beef stock (I used beef bouillon powder and 2 cups water)

• 1 knob ginger peeled and sliced.

*** For the bbq sauce you can adjust to taste! Be sure to taste the sauce before pouring it into the instant pot

Directions:

1. Pat dry your chuck roast and cut off the fat. Usually, fat is good when making stews, but I noticed that the fat on a chuck roast doesn’t render down nicely. Season the chuck roast with Chinese five spice powder and massage the meat to get the seasoning throughout the chuck roast. Set aside the chuck roast and wash your cutting board.

2. While your chuck roast is marinating in the Chinese five spice powder, make the sauce. Peel and slice the ginger and add to a bowl. Add all your bbq sauce ingredients: soy sauce, mirin, white distilled vinegar, balsamic vinegar, brown sugar, honey, ketchup, Worcestershire sauce, ginger, and beef stock. Whisk until combined. If you want a sweeter sauce, feel free to add more honey. Set sauce aside.

3. Sear your chuck roast by setting your Instant Pot to saute on high. Add 1 tbsp of olive oil and sear your chuck roast. *** Be sure to properly heat up your instant pot before adding your chuck roast. You want the instant pot to be hot to get a nice brown color on the roast.

4. After searing (you don’t need to cook the chuck roast all the way through), carefully pour in your sauce and set your instant pot to pressure cooker on high for 40 minutes.

5. After finished, carefully quick release your Instant pot. Grab a clean cutting board and carefully place your cooked chuck roast on the cutting board to shred the roast. During this time, you can thicken your sauce by adding 1 1/2 tbsp of cornstarch to a bowl with 1/4 cup of sauce and mix. Add the cornstarch slurry back to the instant pot with the rest of the sauce and saute on high until sauce is thick. Add your shredded meat back to the instant pot. *** I didn’t thicken my sauce, and it still came out amazing!

6. Enjoy your chuck roast as a homemade taco, with rice and picked veggies, or even mashed potatoes. The options are endless.