Pot Roast - Instant Pot

Name: Pot Roast - Instant Pot
Total time: 5400 s
Yield: 4 servings
Cuisine: American
Ingredients: Pot Roast:; 3 lbs beef chuck, brisket or round; 1 1/2 teaspoons onion powder; 1 teaspoon garlic powder; 1 teaspoon ground black pepper; 1 large onion; 5 medium carrots; 2 celery stalks; 4 garlic cloves; 1 1/2 tablespoons high heat cooking oil; 4 cups beef broth; 2 bouillon cubes; 3 tablespoons apple cider vinegar; 4 rosemary sprigs; 4 thyme sprigs; 12 ounces red/gold potatoes; 1/4 Cup Water; 2 tablespoons cornstarch

Tyler Campbell @Antipokemon

How to make Instant Pot pot roast that is so tender, it melts in your mouth. This easy recipe makes ultra-flavorful beef guaranteed to satisfy the entire family. Use an Instant Pot or another brand of electric pressure cooker. The best cuts of beef for pot roast are tougher cuts of meat like chuck, brisket, and round. Baby potatoes are optional. They get very soft and can be served whole or mashed and served alongside the pot roast.

FAQ: If you do not have the same size cut of meat as called for in the recipe, assume 20 minutes of cook time for every pound of meat. So a 4-pound roast will need 80 minutes of cook time and a 5-pound roast will need 100 minutes of cook time.

Source: https://www.inspiredtaste.net/41089/pressure-cooker-pot-roast/

Tyler Campbell @Antipokemon

Source: https://www.inspiredtaste.net/41089/pressure-cooker-pot-roast/

Saved

Ingredients

1hr 30 min

4 servings

Pot Roast:
3 lbsbeef chuck, brisket or round
1 1/2 teaspoonsonion powder
1 teaspoongarlic powder
1 teaspoonground black pepper
1large onion
5medium carrots
2celery stalks
4garlic cloves
1 1/2 tablespoonshigh heat cooking oil
4 cupsbeef broth
2bouillon cubes
3 tablespoonsapple cider vinegar
4rosemary sprigs
4thyme sprigs
12 ouncesred/gold potatoes
Gravy:
1/4 CupWater
2 tablespoonscornstarch

Saved

Steps

1hr 30 min

1

Prep:
Season all sides of the beef with a generous amount of coarse salt (2 to 3 teaspoons) and set aside, at room temperature, for one hour.
2

Make spice mixture by stirring the onion powder, garlic powder, and black pepper until blended.
3

Prepare the vegetables.
4

Cook:
Pat beef dry on all sides (this helps the meat brown), and then rub the beef on all sides with the spice mixture.
5

Add oil to the bottom the pot. Select the "Saute" setting and choose high heat. When the oil is hot and shimmering, add the beef. Cook until well-browned on all sides, about 4-5 minutes per side. Transfer browned beef to a plate.
6

Add the onion, carrots, celery, and garlic cloves to the pot and cook, stirring occasionally until they start to sweat and lightly brown around the edges, about 6 minutes. Transfer the vegetables to a plate.
7

Pour in the broth, bouillon, and apple cider vinegar, and then use a wooden spoon to scrape up any browned bits stuck to the bottom of the pot (not doing this may result in an error while cooking at pressure).
8

Turn the "Saute" function off. Place the beef back into the pot and scatter the onions, carrots, celery, and garlic around the beef. Add the rosemary, thyme, bay leaf, and potatoes.
9

Select the "Pressure Cook" or "Manual" function and cook on high pressure for 60 minutes. Note that the timer will not start until there is enough pressure inside the pot, so the timer may not start for a few minutes.
10

When the cooking time is up, do not immediately open the lid and instead let the pressure naturally release for 10 minutes. After 10 minutes, release the remaining pressure by using the quick-release button.
11

Taste the liquid and adjust with additional salt and pepper. Transfer the beef roast to a cutting board and gently shred to your desired size and place onto a serving platter. Transfer the vegetables to the serving platter, and then serve drizzled with some of the liquid left in the pot.
12

Optional Gravy:
Use a strainer to remove any bits of vegetables and herbs from the liquid. Select "Saute" setting and choose high heat then bring the liquid to a boil and cook until it reduces by a quarter, 1 to 2 minutes.
13

Wisk the cornstarch and water together. When the liquid is reduced, slowly wisk in the cornstarch mixture. Continue to boil until the gravy thickens. Turn off the pressure cooker, and then season the gravy to taste with additional salt, pepper, or spices.