Instant Pot Roast is simply the ultimate comfort food of all time! Pot roast is simply universal favorite cold dishes. There just something so delicious and comforting about roasting your own potatoes, carrots, tomatoes, and that buttery delicious sauce.
I’m sure if you try this recipe you’ll fall in love. This quick pressure cooker recipe for instant pot roast makes the best comfort food I’ve ever had.
Instant Pot Roast is so delicious, am sure you’ll be trying many times. Pot Roast, as far as I’m concerned is the ultimate comfort food, right?
No better way to conclude a long, hectic day than by having a piping hot bowl of succulent, juicy, lusciously tender beef and potatoes cooked in just under 2 hours. Instant Pot Roast will have you begging for more, trust me.
Instant Pot Roast recipe is by far the only convenient recipe want in life! Pot roast is absolutely delicious and soul soothing.
There’s just something so relaxing and comfortable about roasting a big head of vegetables and the sweet, buttery spices that accompany it. Instant Pot Roast recipes are healthy too, as the foods are cooked quickly, yet they are full of nutrients. I’m going to show you today three Instant Pot recipes that you can start cooking right now!
Instant Pot Pot Roast RecipeCourse: DinnerCuisine: AmericanDifficulty: Easy
This is the best Pot Roast recipe I’ve tried! The meat is so tender and falling apart, you’ll want another helping! Made with flavorful dry rub, then seared, and cooked with potatoes and carrots in Instant Pot, this will be your new favorite Sunday dinner meal!
- Ingredients for Dry Rub:
½ tablespoon smoked paprika
½ tablespoon salt
¼ teaspoon cayenne
½ teaspoon onion flakes
½ teaspoon garlic powder
- Ingredients for Instant Pot Pot Roast:
3-4 pounds beef roast cut in 4 pieces
3 tablespoons olive oil
1 onion chopped
4 cloves garlic minced
2 cups beef broth
2 tablespoons tomato paste
2 teaspoons Worcestershire sauce
1 pound baby potatoes
1 pound baby carrots or 4 medium carrots
2 tablespoons cornstarch or tapioca flour
¼ cup water
- In a small mixing bowl, mix dry rub ingredients together (½ tbsp smoked paprika, ½ tbsp salt, ½ tsp onion flakes, ½ tsp garlic powder, and ¼ tsp cayenne) and set aside.
- Rinse the chunk of meat, pat dry, and cut in four equal pieces. Add dry rub ingredients and rub it into the meat, coating evenly.
- Set the Pressure Cooker to “Sauté” function.
- Add 3 tbsp olive oil and let it preheat.
- When the oil is hot, place the meat in the Pressure Cooker and let it sear for about 4-5 minutes on each side, until it gets a golden/brown crust. Then remove the meat from the pot.
- Add chopped onion and sauté it for about 5 minutes, or until it gets golden in color. Then add minced garlic and cook for another minute.
- Add 2 cups beef broth and deglaze the bottom of the pan, scraping off the burnt bits.
- Then add 2 tbsp tomato paste, and 2 tsp Worcestershire sauce. Mix everything, cook for another minute, then turn off the “sauté” function off.
- Put the meat back in the pot, place 1 pound baby potatoes and 1 pound carrots on top. Cover with the lid and make sure your venting knob is turned to “sealing”.
- Cook on manual high pressure for 40 minutes. When done, do a quick pressure release.
- After the meat and vegetables are done, quickly release the pressure. Take the roast and veggies out. You can put then on a serving plate and cover with foil to keep warm.
- Turn on the “Sauté” function again and let the liquid get to boil. Let it simmer for 5-10 minutes. Then mix 2 tbsp cornstarch (or tapioca flour) with water and gradually add it to the pot. Stir and cook another 5 minutes, until the gravy gets thicker to the desired consistency.
- While the gravy is cooking, take two forks and shred the meat.
- I like to serve it on a large serving plate with meat on one side and vegetables on the other side. Pour some grave over the dish before serving.
Reference : veronikaskitchen.