Instant Pot-Pot Roast
Today I made my first pot roast. I know, that might seem strange, but I've never been a big roast person, I've always left that job to my mom.
I did a 3 lb piece of meat I got at Stew's on sale for $3.99 a lb....figured, why not try it!
The ingredients are pretty straight forward and most of them you probably have in your kitchen already. Total cooking time was a little over an hour. Considering basic pot roast can take hours either on the stove or in a slow cooker, that's a pretty impressive time! It came out, juicy and tender, shredded with ease.
The first thing you should do is turn your IP on saute and add a few tbsp of olive oil. Then season all sides of your meat with some kosher salt and sear it on all sides; about 6 mins or so each side. Take out of IP and onto a plate and put aside for later.
Next you want to add a bit more oil, then your small diced onions and give it a stir for a few minutes. Next add your cut carrots, some thyme, garlic, salt, fresh pepper, and let it saute for a few more minutes. Deglaze with some red wine, followed by a few tbsp of Worcestershire sauce and your beef broth.
Put your top on, lock the lid and be sure the pressure release valve is closed. Hit manual then 60 and let it go. After it cooks let it naturally release for about 10 mins, then do a quick release for the remaining pressure.
it comes out smelling amazing, and is super tender. Remove the meat and the carrots from the IP, and turn the IP to saute. This is where you will add your corn starch slurry to thicken the remaining juices.
While the gravy is cooking you can begin to shred your meat, you only need 2 forks and little effort.
Easy!!! Once your gravy is thickened to your liking add all the shredded meat and carrots back in. Serve over mashed potatoes and top with a bit of fresh parsley. Enjoy!
I did a 3 lb piece of meat I got at Stew's on sale for $3.99 a lb....figured, why not try it!
The ingredients are pretty straight forward and most of them you probably have in your kitchen already. Total cooking time was a little over an hour. Considering basic pot roast can take hours either on the stove or in a slow cooker, that's a pretty impressive time! It came out, juicy and tender, shredded with ease.
While the gravy is cooking you can begin to shred your meat, you only need 2 forks and little effort.
Ingredients:
3 lb of pot roast
1 onion, small diced
a few cloves of garlic, chopped
3-4 large carrots, cut in large chunks
1 tsp thyme
1 cup red wine (optional)
3 cups beef broth (low sodium)
2 tbsp Worcestershire sauce
salt and pepper to taste
2 tbsp corn starch
fresh chopped parsley
Mashed potatoes
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