Directions: |
Directions:Cover the roast with the Dijon mustard, and then coat with the dry onion soup mix. Set aside on plate.
Preheat the Instant Pot or Instant Dutch oven to sauté. Once preheated add a small amount of oil to the pot, and sear all sides of the chuck roast. Once done set aside on a plate. Leave the sauté function on.
Add the butter to the pot, and melt. Scrape the brown bits off the bottom as much as possible. Add the onions, and sauté for a couple of minutes. Then cover with lid or plate to "sweat" the onions for about 5 minutes. If using the Instant Pot lid be sure the seal is not on the lid.
After "sweating" the onions, remove the lid and continue to stir to finish browning the onions to your liking.
Add the celery, and sauté for a minute. Next, add the minced garlic and stir constantly until fragrant. This just takes a few minutes.
Add the wine, and cooked until reduced down by one-third. Turn off the sauté function.
Add in all the seasonings, and the beef broth. Stir together, and add the seared chuck roast back in. |
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Notes: |
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Notes: Instant Dutch Oven - cook on manual mode 2 for three hours at 275-degrees. Flip halfway through cooking. You can add vegetables like baby potatoes or carrots at this stage. Throw in on the top, they do not need to be under the roast.
Instant Pot - Cook on high pressure for 90-minutes with a 15-minute natural pressure release. This will produce a roast that shreds easily. For a roast that is more sliceable cook on high pressure for 80-minutes then follow with a 15-minute natural pressure release. Once done, remove the roast to a platter. If you want to add vegetables add these into the broth and cook on high pressure for 10-minutes.
Slow cooker - cook for 8-10 hours in Instant Dutch oven. For a traditional slow cooker cooker for 8-10 hours on low. If adding vegetables be sure to put them in at the beginning of your cooking.
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