2026-03-30T13:37:39Z https://njump.cloud.vinney.xyz https://njump.cloud.vinney.xyz/npub1chelzv2rvsgztuv3z0pchxz8gq456n783m4azck920vafyhenqus2ppxw2 https://blossom.primal.net/1a7e9bad9b3bbfb98611c0de8f68a3e5be8fda2bca1bc39c54744d20d2320c94.jpg https://blossom.primal.net/1a7e9bad9b3bbfb98611c0de8f68a3e5be8fda2bca1bc39c54744d20d2320c94.jpg https://njump.cloud.vinney.xyz/nevent1qqs9ug43rfa2a2fm2zs67mq0umeapkwz2qfp62a7rh58jjnft9psuqqzyrzl8uf3gdjpqf03jyfu8zucgaqzkn20c78wh5tzc4fan4yjlxvrjfpg467 Bookmark this one! 👇<br/><br/>Chuck Roast Instant Pot method: <br/><br/>1. Dry brine with salt for 24-72 hrs (optional)<br/>2. Add 1 stick of butter (1/2 cup or 113 g) to Instant Pot, turn on sauté setting<br/>3. Cut roast into approx 4-5 pieces<br/>4. Sear all sides in butter on sauté setting (Add spices, if desired) <br/>5. Add 1-2 cups beef bone broth<br/>6. Cook on manual, high pressure setting for 1.5 hrs for 3 lb roast (time will vary based on roast weight) add more time if it’s not falling apart. <br/><br/>PS I use the drippings to make a gravy by turning sauté setting on (after taking the roast out) and whisking in some gelatin, letting the liquid reduce some. <br/> <img src="https://m.primal.net/NVnZ.jpg"> 2025-01-07T04:26:10Z