 Today we're making mama's roast get ready collard valley cooks tonight We're gonna have a delicious chuck roast in the pressure cooker It's four o'clock and we're gonna be able to have this for dinner And it's gonna be falling apart done the first thing I do is I lay it out on my meat tray I Salt it and pepper it and we're gonna do this on both sides So I'm gonna flip it you also need to have a skillet preheated So our skillets over here getting good and hot for us because we are going to brown it and By doing this it makes a really good gravy. So now we are going to Put some brown brown gravy mix on it. Oh and some steak and chop as well So I'm just gonna kind of spread that around in there We're gonna do the same thing on the other side. Yeah, I'm just gonna take flour and finish it off with flour I'm also gonna brown the sides. So I will just go around like this on my board And pick up while I dropped with the sides of the roast We got this preheated skillet now. We're going to Brown the roast So we're gonna put some oil in here All right, so we're gonna lay our roast down in here. I cleaned my Olive oil thing the other day Really good and when I did a little bit of water got down inside of it And it's pretty much ruined my oil. I just need to use it and stuff that i'm cooking Until I get all the water out of it because if I use it on something like this and it's fried. It's just gonna pop then So you have to be careful. You just never Every little thing you do matters in the kitchen So we're gonna get this nice and brown. All right, I think this side's pretty brown just set in here about Two or three minutes. So we're gonna cook it looks good So you're gonna brown both sides and then I'm actually gonna turn it and start browning the actual sides of the roast as well While that's browning we're gonna go over here and I'm gonna add a little bit of dale seasoning in my recipe It says Worcestershire But we're gonna use some dales because I'm out of Worcestershire We just went to this store today and I just cannot keep up with what we're out of so I'm just gonna put a little bit in here As if I was just sprinkling in some Worcestershire. So that's in there um We can go ahead and put Just a little bit of water in here We're just going to have enough water to cover the roast And I think I'm going to cut up an onion and put it in here Again onion we're going to put in here. I'm going to lay the roast in the bottom first Now we're going to do some vegetables with this roast beef Um, but I'm going to cook the roast for a long time before I add vegetables because it takes a lot longer to cook the meat than it does to Get the vegetables where they need to be So I'm going to flip this thing up and bring a little bit on the side This one's kind of shake weird. So I don't think I'm going to turn it the other way at all Because just hold up We're just going to turn this off And we're just going to bring the roast over here and lay it into the instant pot You can use your regular pressure cooker if you want to you don't have to use the instant pot Now we're going to take some onion And throw in here And we're going to add some vegetables once this stuffer gets done So this is an instant pot. It's just the basic one. It's nothing fancy I'm going to place the top on it We're going to put it in the lock position All right. I'm going to press the meat stew It's on the highest level of pressure. You adjust that with this Right here. We're going to leave it there and then we're going to add some time to it. We're going to add 10 more minutes And it will just automatically start and turn on and start Counting down once it comes to pressure Remember this will come under pressure So wherever you have it sitting on the counter, I always have to move it The pressure is going to come from this valve up So try to make sure that it's not underneath the countertop Don't have it slid underneath the countertop when you when you click this when it starts I like to have mine pretty close to the hood In case I want to turn it on So I'm on a pill a few carrots and potatoes And get them ready for our roast and you're going to you're going to keep them in larger pieces I'm actually going to let them sit in a little bit of water so that they don't turn And that way my prepping is done And I don't have to come back in here Once I go sit down So you're just going to take your potato And you're going to cut it in pieces about that big All right on my carrots. I always use a peeler. I just think it's easier I used to Use a knife when I was younger and it take me forever to prep a carrot You can also scrape it with an eye as well Mama scraped hers a lot But this is about the only thing I use my peeler for unless I'm ribbining squash to Um, saute it together with a zucchini just to make it pretty I don't use this very much or if I'm pulling up some chocolate So you always want to peel out the outside because it's bitter Of your carrot and I always flip it around and do the end Because it's the biggest and you don't want to waste it So we're going to put quite a few carrots in this roast Carrots is my favorite part in the roast. I like the carrots more than I like the potatoes So I snip the ends off and I usually slice them in half The bigger sides So you can see about how much potato we've got in there. We're going to cut up about the same amount of carrot And we're going to get these on some water as well because you don't want The potatoes to turn brown before your roast Is ready for pressure So just fill them full of water. Make sure they're all under the water. How you gotta do See y'all in a minute pressure's off And I open it up Now we're going to transfer this roast into a pot over here because I'm hungry and I don't want to wait forever. This thing does have a saute But even on high it takes a lot longer than just putting the food on the stove top So I am going to transfer it over. All right, I'm going to grab this meat hook And I'm going to try to pick this up and transfer it over And normally I wouldn't do this if but tonight I'm in a hurry and I'm hungry Now you can see it has a lot of oil in it because it's a chuck roast and that's how they are Now we're going to add our veggies and I'm not going to put all this water in there Just enough to cover them And tonight I am going to make sure we have a gravy because I'm going to make some biscuits to swap it up with Why mama did I add enough water cover the veggies? I'll go ahead and salt and pepper a little bit more We're going to start to boil While we make some biscuits yummy We'll thicken this up with a little bit of flour and milk If you were cooking the roast down Like in my cookbook, it doesn't have the veggies in it If you were cooking this roast down without vegetables, you would just turn it on And reduce it until it formed a gravy in the bottom of the pan And you would just serve your roast with that gravy So you would never add the water or add something else to it You would just reduce it by boiling it longer All right, we're still boiling them You got to wait till your carrots and potatoes get forked tender and once they're forked tender Then we're going to thicken up the broth biscuits while y'all weren't looking Because you got to have biscuits and you have a good roast with a nice gravy So we're going to put in a little milk Whisk You got to cornstarch because I want it to be a nice gravy When I buy cornstarch, I get a big And you just kind of use your judgment if you thicken it I'm going to put at least three big heaping tablespoons And if you add it to it and it doesn't get thick enough, you can always just repeat the process Real thick like pudding, of course But I want it thick enough that it'll be good over top of the biscuit We're going to put this in here Because I have so much liquid, I'm going to go ahead and add one more But I don't have to come back Make sure you whisk it really good so your gravy's not lumpy And the reason you use cold milk is because it It separates in that milk like it should instead of being lumpy too Pour it in there Roast is so full of oil because it's a chuck roast You take your spoon and just set it on the very top You'll pull a lot of that oil off See how clear it looks? Got a little water under it, but not a lot But I mean, there's no reason why we need all that oil In our gravy I mean, it's already going to have a good bit You could just kind of move it around the skillet And pick it up And get some of it out of there. It's not healthy I think it's starting to thicken So we got a good bit of it out I'll let you see that up in the light You can tell it's a good little bit of oil on the top All right, we're going to mix this up. It's thickening Good I don't know what to do We're about to eat I'm going to taste the gravy and see if it needs salt and pepper So I like to take a biscuit And open face it for my roast And you can swap it instead if you want to However you want to do it But this is the way I like to eat it And this is the way that we eat our bit of filled chicken too That would just kind of like a chicken stew with potatoes and onions And carrots Just like this, but you use chicken instead So mama made a lot when we were young We loved it We get you plenty of gravy And I'm going to eat some wool over with mine Nobody likes it that many So we're going to put it on the plate Okay, we're going to take a bite I'm going to cut my biscuit because that's my favorite part Get a bite of biscuit first I guess I can try a little bit of everything Here I'll just take a bite of carrot I love it I love the smell The roast is nice and done And that's how you want it That's why I love the pressure cooker You can use your pressure cooker You don't have to have an instant pod And make the same recipe What a delicious supper Thanks for watching Colored Valley Cooks where we cook Lot mama did Bye y'all, love ya