INSTANT POT OLD-FASHIONED POT ROAST #roasted #dinner #instant #healthylunch #vegetarian

INSTANT POT OLD-FASHIONED POT ROAST  #roasted #dinner #instant #healthylunch #vegetarian

Moment Pot Old-Fashioned Pot Roast with Gravy and Vegetables is the best pot broil I've at any point made. This simple, one-pot supper is a family top choice!

Have you at any point cooked with a weight cooker? I purchased an Instant Pot a year ago on Black Friday and I've just utilized it multiple times in the previous year. That was at that point, this is currently. Subsequent to making this pot broil I can't trust I held up this long to truly plunge into pressure cooking. It was SO incredible having the option to make this solace nourishment formula in one pot and I never needed to turn on the broiler! While this pot broil formula has a couple of phases of cooking, it's 100% worth the exertion!!

This formula for Old-Fashioned Pot Roast with Gravy and Vegetables is from my companion Barbara's new cookbook, The Electric Pressure Cooker Cookbook. I met Barbara back in September while out traveling to Iowa. Barbara is just about the best woman ever. Her online journals Barbara Bakes and Pressure Cooking Today are must-understand destinations.

INSTANT POT OLD-FASHIONED POT ROAST  #roasted #dinner #instant #healthylunch #vegetarian

Also try our recipe : INSTANT POT CHICKEN PAD THAI #chicken #dinner #pot #padthai #recipes

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

  1. Remove roast from package and pat dry with a paper towel. Season liberally with salt and pepper on all sides.
  2. 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.
  3. Add onions to the vessel. Cook for 3 minutes until softened. Stir occasionally, scraping the brown bits off the bottom of the pan. 
  4. 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.
  5. 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.
  6. 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.


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