A ridiculously tender and delicious pot roast pressure cooked in our instant pot with potatoes, carrots, and a rich pot roast gravy. This recipe produces a pot roast dinner everyone at the dinner table talks about.
A ridiculously tender and delicious pot roast pressure cooked in our instant pot with potatoes, carrots, and a rich pot roast gravy. This recipe produces a pot roast dinner everyone at the dinner table talks about.
Rub the roast with 1 Tbsp olive oil, 1 tsp salt, ½ tsp ground black pepper, and 1 tsp granulated garlic evenly
Press Sauté on your Instant Pot and add 2 Tbsp Olive Oil to a HOT pot
Place the roast into the HOT instant pot, brown on 2 sides for 3 minutes each and using tongs and a spatula, move the roast to a plate
Cancel Sauté
Pressure Cook the Roast
Chop onion and 6-8 cloves of garlic and add them to the instant pot
Let the onions and garlic sit in the hot pot for 1 minute
Add ¼ cup of the beef broth to the instant pot and use a flat wooden spatula to scrape the pot bottom clean
Add salt and pepper, thyme, parsley, granulated onion, and bay leaves
Add 2 Cups of beef broth, 2 Tbsp of Worcestershire sauce and stir ingredients together
Set the Roast into the instant pot, put the lid on, seal the pressure release valve, and pressure cook for 40 minutes plus 15 minute natural pressure release (15 minutes per pound of roast + natural release)
Chop the potatoes, carrots, and celery into bite size chunks
Release what pressure is left after 15 minutes of natural pressure release (I usually set a timer), remove the lid after the pin has dropped, and use tongs and a spatula to move the roast to a plate
Tent the roast with aluminum foil and drop a steamer basket to the Instant Pot (optional but it makes it easier to remove the vegetables)
Pressure Cook the Veggies
Add the chopped potatoes, carrots, and celery to the steamer basket or directly to the fluid in the instant pot, put the lid back on, seal the pressure release valve, and pressure cook for 3 minutes
Release the pressure after the two minutes of pressure cooking and remove the lid as soon as the pin drops
Carefully move the steamer basket with the potatoes, carrots and celery to a plate and cancel pressure cook
Make Some Pot Roast Gravy
Mix 3 Tbsp of cornstarch with ½ cup of cream
Press Sauté and whisk in the cornstarch cream slurry, I love using my gravy whisk
Allow to come to boil, stir often until the boil begins to look velvety (4-5 minutes)
Cancel Sauté
Dip a finger tip or spoon in the gravy to taste
Add ~1/4 tsp salt and/or pepper, taste as you go to get the gravy just right for you, or leave it as it is
Slice your pot roast into thick chunks
Dish up the pot roast next to a pile of potatoes, carrots, and celery and cover in pot roast gravy