One of my go to meals (and my husband's favorites) is my pot roast.
Don't get me wrong I love a pot roast in the crock pot but working all day I don't have time to check in on it so the instant pot is what I like to use.
I am a huge instant pot supporter, meals ready in half the time??? Sign me up! The one I use for all of my recipes is here, this is an 8 quart instant pot, they do have smaller ones available but I love leftovers, so I like to ensure I have enough room for lots of food.
Anyways, let's jump to the recipe!
Serving size: 8
Ingredients:
4 pounds beef chuck roast (boneless)
1 large yellow onion, diced
3 tablespoon olive oil
2 table spoon Worcestershire sauce
2 cups beef broth
6 cloves garlic, minced
6 carrots
2 pounds baby potatoes
3 teaspoon salt
3 teaspoon black pepper
1 teaspoon cayenne pepper
1 teaspoon basil
3 teaspoon garlic powder
3 teaspoon onion powder
1/2 teaspoon red pepper flakes
3 tablespoons cornstarch
3 tablespoons water
Instructions:
Cut the chuck roast into fourths
Drizzle 1 tablespoon of olive oil over chuck roast
Sprinkle 1/2 teaspoon basil, 1 teaspoon salt, 1/2 teaspoon cayenne pepper, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon black pepper over the chuck roast. Ensure you rub the seasonings over every side.
Add 1 tablespoon olive oil to instant pot, turn on sauté mode (high)
Once instant pot is at temperature sauté chuck roast until brown on all side (I like to do a 4 way flip, front, back, side that was cut, other side) each piece should take about 3-4 minutes. You will know it is ready if you can easily lift it up and it isn't getting stuck to the bottom of the pot.
After the chuck roast is done sautéing, place it on a clean plate.
Leaving sauté mode on, add the diced onion to the pot, cook until soft. After onion is softened add the 6 cloves of minced garlic. Cook for 1 minute.
Turn off sauté and add the Worcestershire sauce and beef broth. Stir well ensuring you get any pieces stuck on the bottom of the pot.
Add 1 teaspoon salt, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon black pepper to the pot, stirring well.
Add the chuck roast back in, and any juices on the plate.
Close the instant pot and ensure the steam release valve is set too sealed. Cook on pressure cook/beef/high pressure/60 minutes. It will take about 10-15 minutes to get to pressure. Once the time ends let it naturally release for 10 minutes, after 10 minutes quick release any remaining pressure. Open the instant pot.
Slice the carrots and add them to a mixing bowl, you can add the baby potatoes whole, I prefer to cut them and ensure the insides are seasoned. Once the carrots and potatoes are in the mixing bowl, add 1 tablespoon olive oil, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1/2 teaspoon basil, 1/2 teaspoon red pepper flakes, 1/2 teaspoon cayenne pepper, 1 teaspoon salt, 1 teaspoon black pepper mixing well so every carrot and potato is seasoned.
Add the carrots and potatoes on top of the beef (do not mix together). Close the lid and cook on pressure cook/custom/high pressure/10 minutes. (I like to start cooking my rice in my rice cooker at this time since it takes about 20 minutes). Once the time ends let it naturally release for 10 minutes, after 10 minutes quick release any remaining pressure.
Remove the beef from the instant pot, use two forks to shred (the beef will be very tender and may rip apart ensure you grab all of it). After shredding leave it to the side for now.
Set the instant pot back on sauté. In a bowl add the cornstarch and water and mix together. Once the instant pot starts simmering, slowly add the mixture (add about 1/3 at a time and stop to stir and let it start simmering again before adding more).
Turn sauté mode off, add the beef back in and mix together.
Serve over rice or mashed potatoes (I personally prefer rice).
Please let me know how this recipe comes out for you and if you made any changes, i love trying new ways to make this dish.
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