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POT ROAST NO. 2 – Instant Pot Mini - Pressure Cooker Method Recipe

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This recipe for POT ROAST NO. 2 – Instant Pot Mini - Pressure Cooker Method, by , is from Don and Dar Josephs' Favorite Recipes (and a few more), one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Don’s Adaptation of Instant Pot


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

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. De-glaze 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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