We were back at it this weekend with Sample Saturday at the Sun Prairie Farmers Market. This month I wanted to showcase our Beef Chuck Roast in a non-traditional way. Typically when you think of chuck roast, a pot roast or shredded beef sandwiches come to mind. In an effort to try to get you to step out of the box and try a chuck roast in a new way, we served up Instant Pot Beef Lettuce Wraps. At the market we served them up "deconstructed" style in a cup with chopped lettuce on the bottom and the beef layered on the top, just as a way to save time and from handing out lettuce leaves. It worked like a charm and it may be a nice way to serve them if you don't have large lettuce leaves (I used bagged butter lettuce for this) or to serve as an appetizer. They were a hit and I hope you enjoy them as well.
2 - 3 lb Wells Farms Beef Chuck Roast
2 Tablespoons packed light brown sugar
2 1/2 teaspoons Chinese five spice powder
2 teaspoons fresh ginger
2 teaspoons garlic powder
1 teaspoon dry mustard
2 teaspoons salt
1 teaspoon black pepper
1 Tablespoon olive oil
1 Tablespoon butter
1 cup chicken stock
1/4 cup soy sauce
3 Tablespoons white or rice vinegar
3 Tablespoons Thai Sweet Chili Sauce
2 teaspoons to 1 Tablespoon (or more) Siracha sauce (depending on the spice level you desire)
1/2 cup packed light brown sugar
2 Tablespoons corn starch
Leaves from 2 - 3 heads of Bibb or Boston lettuce
Green onions, sliced
1. Make the beef rub. In a large bowl, place all the rub ingredients and mix until well combined. Place the beef in a bowl and press the rub into the surface of all sides of the roast until completely covered.
2. Set your instant pot to sauté. Add the butter and olive oil. When the pot is hot add the beef roast and sauté on all sides until the rub is a dark brown. Once all sides are browned remove to a plate and set aside.
3. Add the chicken stock to the Instant Pot. Scrape the pot to get up any of the brown bits left behind from the roast. (This is full of flavor!) Add in the soy sauce, vinegar, sweet chili sauce, and sriracha. Whisk until combined.
4. Add the beef roast back to the pot. Add the lid to your Instant Pot and secure the lid. Make sure the pressure valve is set to sealing, so no steam escapes. Press the manual button and set to 75 minutes.
5. After the 75 minutes is up let the pressure naturally release for 10 minutes. Then move the pressure valve to vent. Do this carefully with a wooden spoon or a towel, the steam is very hot and will burn you.
6. Remove the beef to a plate or bowl and shred with a fork.
7. Set the Instant Pot to sauté and add the 1/2 cup brown sugar and stir to dissolve.
8. Mix the cornstarch in a small bowl with a 1/2 cup of water. Add to the sauce mixture. Let it cook for 2-3 minutes, stirring frequently. The sauce should be thick and sticky. If not, you can make more cornstarch mixture and add to the sauce to thicken more.
9. Return the meat to the sauce and stir.
10. Serve the beef in the lettuce cups with sesame seeds and sliced onions. You can also add white rice to the lettuce cups and serve the beef on top of it with the sesame seeds and onions. Enjoy!