POT ROAST NO. 2 – Instant Pot Mini - Pressure Cooker Method Recipe
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Category: |
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Ingredients: |
Ingredients: Servings: 2-3
2-3 lb. Pot Roast, boned, rolled and tied, or Chuck Roast 2 Tbsp. EVOO 1 Tbsp. Kosher Salt 1/2 tsp. Black Pepper 2 cups Chicken or Beef Stock 1 lg. Onion, cut in wedges 3 lg. Carrots, peeled and rough chopped 2 Tbsp. Thyme 3 ribs Celery, rough chopped, or 2 tsp. Celery Seed 1 lg. Baking Potato, peeled and cut into 1” cubes 2 Tbsp. Flour 2 Tbsp. Cold Water 1/2 tsp. Salt
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Directions: |
Directions:Select Sauté to pre-heat Instant Pot. When HOT appears, swirl in EVOO. Add roast, turning to brown all sides and edges, about 7-9 minutes. Sprinkle salt and pepper on both sides. Deglaze with beef stock, close lid and select Pressure Cook or Manual and press [+] or [-] to set cooking time for 45-50 minutes.
Open lid. Add vegetables, Thyme and celery or celery seed close lid. Select Pressure Cook and set time for 10-15 minutes
Remove meat and vegetables and set aside keeping them warm. Skim fat from liquid reserving 3 Tbsp. for gravy. Put liquid and 10% of vegetables though a sieve or food mill. Combine flour-water mix with 1/2 tsp. salt and reserved fat, adding water to make 2-3 cups. Combine sieved liquid with fat-flour-water mix. Select Sauté stirring constantly until thickened.
Slice the meat and serve with remaining vegetables on a platter spooning some braising liquid over top and pour remainder into gravy boat.
Cook’s Note: For a more simplified gravy, remove cooking liquid to medium sauce pan. Mix cold water and flour. Bring cooking liquid to a boil adding the water/flour mix stirring constantly. Boil for 1 minute. Strain through sieve and serve in gravy boat.
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