INSTANT POT OLD-FASHIONED POT ROAST
Instant Pot Old-Fashioned Pot Roast with Gravy & Vegetables is the best pot roast I’ve ever made. This easy, one-pot dinner is a family favorite!
This recipe for Old-Fashioned Pot Roast with Gravy and Vegetables is from my friend Barbara’s new cookbook, The Electric Pressure Cooker Cookbook. I met Barbara back in September while on a trip to Iowa. Barbara is just about the sweetest lady ever. Her blogs Barbara Bakes and Pressure Cooking Today are must-read sites.
Instant Pot Old-Fashioned Pot Roast
Instant Pot Old-Fashioned Pot Roast with Gravy & Vegetables is the best pot roast I've ever made. This easy, one-pot dinner is a family favorite!
Prep Time:
35 minutes
Cook Time:
1 hour 30 minutes
Total Time:
2 hours 5 minutes
Course: Main DishCuisine: American Servings: 4 Calories: 939kcal
INGREDIENTS
3 pound chuck roast
1 tablespoon vegetable oil
1 cup brown or yellow onion, diced
14.5 ounces low-sodium beef broth
1 tablespoon tomato paste
2 bay leaves
3 medium carrots, peeled and cut into 2-inch pieces
6 red potatoes, cut into quarters
1 tablespoon fresh parsley, finely chopped
1/4 cup all-purpose flour
1/4 cup water
Salt and pepper
INSTRUCTIONS
Remove roast from package and pat dry with a paper towel. Season liberally with salt and pepper on all sides.
Turn your Instant Pot on to saute. Once hot, add the vegetable oil to the vessel. Place the roast in the hot pan and sear on each side for 5 minutes until browned. Remove the roast to a plate and set aside.
Add onions to the vessel. Cook for 3 minutes until softened. Stir occasionally, scraping the brown bits off the bottom of the pan.
Add the beef broth, tomato paste, and bay leaves to the onions. Stir until the tomato paste is incorporated. Add the roast back to the pan. Cover and lock the lid in place. With the valve on sealing, use the manual option to set the Instant Pot to high pressure for 75 minutes.
Once the cooking is done. Let the pressure release naturally for 15 minutes. Then do a quick release of the remaining pressure. (I use a kitchen towel when moving the valve to prevent steam burns.)
Take the roast out of the pan and place it on a plate or cutting board. Cover with foil and set aside.
Remove the bay leaves and add the carrots and potatoes to the vessel. Cover and lock the lid in place. With the valve on sealing, use the manual option to set the Instant Pot to high pressure for 3 minutes. After the cooking has finished, do a quick release of the pressure. Use a slotted spoon to transfer the vegetables to a bowl. Sprinkle with parsley and gently toss.
In a medium bowl, mix together the flour and water until smooth. Then, pour the liquid from the Instant Pot vessel through a strainer. Discard any solids. Pour the cooking liquid into a fat separator. Pour 1/2 cup of the cooking liquid into the flour mixture and the rest into the vessel. DO NOT pour the fat back in. Stir the flour mixture until it form a slurry and is well combined. Pour the slurry into the vessel.
Turn the Instant Pot to saute and bring the gravy to a boil, whisking often. Cook until boiling and thickened. Turn off the pressure cooker. Transfer the gravy to a gravy boat.
Uncover the pot roast and cut into large serving pieces. (I discarded any big pieces of fat that were on their own.) Plate the pot roast on a serving platter. If desired, plate the carrots and potatoes around the edge of the serving platter around the pot roast, or serving the vegetables in their own serving bowl. Pour some of the gravy over the pot roast and reserve the rest for diners. Serve immediately.
NOTES
I used 2 large carrots. I cut the carrots into long quarters and then 2-inch pieces. Also, the red potatoes I had seemed large compared to the cookbook pictures, so I halved them and then cut each half into quarters. Use your judgment about the vegetable size. You want big, rustic pieces not small, soup size pieces.
source : breadboozebacon.com