CHUCK POT ROAST IN THE NINJA FOODI (or any pressure cooker)

Serves: 3
INGREDIENTS
1.5 lb beef chuck roast, quartered
3-4 golden potatoes, quartered
1 large carrot, halved
1 large onion, quartered
1 tablespoon tomato paste or ketchup
1/2 Tbsp. worcestershire sauce
1 tablespoon spicy chili sauce
½ tablespoon garlic powder
salt and pepper to taste
2 cups of water
2 teaspoons beef bullion
½ teaspoon oil
INSTRUCTIONS
Turn on saute button.
Add some oil and chuck roast in to preheated inner pot.
Brown for about 5 minutes on each side. Remove and set aside.
Add other ingredients, first the carrots followed by the potatoes, then the braised meat and finally the onions. Shut and lock the lid.
Cook for 60 minutes on HIGH PRESSURE.
After its done, let pressure release naturally for about 10 minutes and than quick release.
NOTES
To make gravy:
Remove all the meat and vegetables and set aside. Turn the Ninja foodi to high sauté. Add about 3 tablespoons of flour and mix constantly until desired consistency. Strain and use.

[@cutetree7262]

Love your kitchen ❤ looks delicious

[@TheInsecureChef]

Glad you like the kitchen works great for my needs. Meal was delicious. Thanks again.

[@jonasj333]

I’m new to the channel and so far everything looks delicious that I’ve watched so far. Keep it up and I’ll be watching more videos 👍🏻 You’ve gained yourself a subscriber, I hope you get to that 1000 sub count soon

[@TheInsecureChef]

I truly appreciate your support and commentary. I see folks who have online only as long as I have and already have tens of thousands of subscribers. Not sure what I'm doing wrong but I'm working on it. I'm sure my lack of use of other social media platforms (I belong to no other media whatsoever) is a detriment.

[@bbqchickenrobot3]

Looks good! May have over salted mine - will find out in 30 minutes lol

[@TheInsecureChef]

Ouch. I hope the salt quantity you used works out. Hard to fix an over-salted dish. You can always try again. It really is a tasty recipe.

[@dawnhaskins1180]

It looks amazing ❤😊I'm sure it was perfect 😋,and where are from,I hear your accent, I'm from NC,😊

[@TheInsecureChef]

Originally New York City. Now in north Jersey.

[@kevinbeverlysr]

So sorry my friend but when you pressure cook you need take sure the valve is close for pressure to build only on steam n crisp an air frying no need to worry about the valve but ir meal looks great thxs

[@TheInsecureChef]

Hello and welcome. Thank you for comment. I must, however, disagree with it and here is my explanation. On the earlier models of the Ninja Foodi, specifically the "two lid" models, where you used to place the pressure lid on the machine and remove it when using the other functions, the with ninja Foodi models, OL601 and OL701, the "single" lid designs, it appears that the pressure release is now automatically controlled and no intervention by the user is necessary. The value can apparently can be in any position and once the slider is placed all the way to to the right side of the machine (the "pressure" side), all is handled automatically. Yes, you can manually release the pressure if you wish but then again, it doesn't seem to make any difference where the value was or is when you do so. I say all this because I use the machine in exactly that manner and the pressure cooking takes place perfectly, as does the automatic release, delayed release or, if desired, the manual release. Once again, I agree with you completely when discussing the two lid models but this doesn't APPEAR to be the case in the OL701 or OL601. But I could be wrong and it can't hurt to set the value as you note. Thanks again.

[@kissthecop43205]

The written recipe states 2 cups water. The video shows you using beef broth. I made the mistake of copying & pasting your written instructions for my shopping ingredients and now I’m stuck without one. Just a heads up that this was slightly frustrating to deal with.

[@TheInsecureChef]

Hello and welcome. I see what you are saying. The problem is that I didn't make myself clear enough. You did indeed see me adding beef broth. However , if you re--read the ingredient list, you'll see I call for water AND bullion. When those 2 ingredients are mixed, you get the broth you see. No worries, however. If you add the water and then the bullion, you'll get the same effect as if you had mixed them first. It'll be delicious!

[@1sareta]

How vegs r still alive after 60 min?

[@TheInsecureChef]

Hello. As I noted in the video it is important to use large chucks of the vegetables. I mention that because small cuts will indeed disintegrate in the pressure cooker. You'll notice toward the end of the video, when I open the pressure cooker, you can see that the potatoes and carrots are indeed still intact. Just use large cuts and all will be fine. Enjoy!