1) Chuck Roast

Cut into 2-inch Thick Chuck Steak: Cooking chuck roast as a whole can overcook the outer layer before the center is perfectly cooked. By cutting your chuck roast into 2-inch thick chuck steaks, you can save time and cook the meat more evenly. If your chuck roast is thicker, cut it into 2-inch thick or adjust the cooking time accordingly.

• 1-inch Thick Chuck Roast: Pressure cook at High Pressure for roughly 32 – 34 minutes, then Natural Release.
• 1.5-inch Thick Chuck Roast: Pressure cook at High Pressure for roughly 38 – 42 minutes, then Natural Release.
• 3-inch Thick Chuck Roast: Pressure cook at High Pressure for roughly 52 – 54 minutes, then Natural Release.

Browning Chuck Roast: The browning step is for enhancing the flavors. It won't affect the cooking time. Try not to skip this step because the caramelized flavors will greatly enhance the flavors. Frozen Chuck Roast: Frozen chuck roast won't brown as well, so the pot roast won't be as flavorful. Try to brown the roast as best as you can on each side before you start, and add about 3 to 5 extra minutes to the pressure cooking time. Other Beef Cuts

• Eye of Round: Make our Roast Beef instead.
• Top Sirloin (Not Sirloin Tip Roast): Use roughly the same pressure cooking time.
• Rump Roast: Reduce pressure cooking time.
• Sirloin Tip Roast/Tri-Tip Roast: They're very lean, we don't recommend using them for pot roast.

2) Fish Sauce: Red boat 40N fish sauce is our favorite from our blind taste-tests. Three Crabs Brand Fish Sauce is also a solid choice.

• Fish Sauce Substitute: Substitute with another tablespoon of regular soy sauce.

3) Soy Sauce: Lee Kum Kee Soy Sauce is great for daily cooking.  4) Mushrooms: If you're not a fan of mushrooms, you may omit them. The pot roast will still be delicious. 5) Unsalted Chicken Stock/Unsalted Beef Stock: We’re using chicken stock instead of beef stock mainly because store-bought chicken stock usually tastes closer to the real stock and tastes a lot better than most store-bought beef stock. But if you have homemade beef stock or high quality beef stock, you can use beef stock instead.

• Substitute with Salted Stock: Keep in mind that the sodium level can vary a lot between different brands. Always taste and adjust accordingly.

6) Pot Roast Texture: We designed this recipe to yield sliceable yet fork-tender pot roast with the beef being juicy, moist, and full of beefy flavors even without the gravy (See Experiment). So, our cooking time is not intended to make shredded beef type of pot roast. Feel free to adjust according to your preferences. 7) Can I cook pot roast with potatoes and carrots at the same time? Cooking the vegetables with the roast will make the gravy taste better, but the tradeoff is the vegetables will be overcooked. 8) Quick Release: When pressure cooking ends, immediately turn the Venting Knob to Venting Position to release all the pressure in Instant Pot. 9) Slice Chuck Roast Against the Grain: For a tough cut, it's best to slice the meat against the grain (tough long muscle fibers). The meat will be a lot more tender than slicing parallel to the grain. 10) Double the Recipe: Reduce the pressure cooking time by 2 to 3 minutes because it'll take Instant Pot longer to pressurize (longer "get up to pressure" time). Also, place the chuck steaks side by side in the pot, not stacked on top of each other. Rate Amy + Jacky's Recipe: If you've tried our recipe, rate the recipe in the Comments section. Thank you!