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shredded beef and sauce over mashed potatoes on a plate
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Grape Jelly Roast
Prep Time
5 mins
Cook Time
1 hr
 
Course: Main Course
Servings: 6
Ingredients
Ingredients
  • 2 lbs. beef chuck roast
  • 1/4 onion minced
  • 1 cup grape jelly
  • 1 cup chili sauce
  • 1/4 tsp. allspice
Instructions
Instructions
Assembly instructions:

  1. Place all ingredients in large freezer bag. Mix gently to combine. Remove excess air, seal and freeze.

Cooking instructions:

  1. Thaw. Slow cooker on low for 6-8 hours.

    Instant Pot: Manual pressure on high for 50 minutes, natural release. Shred. Serve over rice.

Recipe Notes

A 2 lb. roast is on the smaller side but if you end up using a larger roast and cooking it in the instant pot, we recommend slicing your roast into 3-4 equal sized chunks before adding it to your bag. It will cook more evenly and shred more easily.