POT ROAST NO. 2 – Instant Pot Mini - Pressure Cooker Method Recipe
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Category: |
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Ingredients: |
Ingredients: Yield: Serves 4-6
2-3 lbs. Pot Roast
3 Tbsp. Canola Oil, or as needed
1-2 cups Beef Broth or Stock, or as needed
1 lg. Yellow Onion, cut into 8 wedges, then cut in half
1 Tbsp. Garlic, minced
1/2 tsp. Thyme
1/2 tsp. Rosemary
1/4 tsp. Kosher Salt
1/4 tsp. Freshly Ground Black Pepper
3-4 Bay Leaves
1 Tbsp. Worcestershire Sauce
3-4 Tbsp. Butter, diced
2 cups Baby Carrots
1-1/2 cup Celery, chopped
1 cup Baby Portabella Mushrooms, sliced
4-5 Baby Dutch Yellow Potatoes, or Mini Red Potatoes, scrubbed and cut in half
1 can Petite Green Peas
3 Tbsp. Flour
3 Tbsp. Cold Water
1/2 tsp. salt
1/2 cup Fresh Parsley, chopped
Chives, chopped for garnish
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Directions: |
Directions:Pat beef dry with paper toweling and season with salt and pepper on all sides.
Select Sauté to pre-heat Instant Pot. When HOT appears, swirl in oil. Add roast, turning to brown all sides and edges, about 7-9 minutes. Remove meat and add onions. Sauté for another 3-4 minutes, or until soft. Remove onions and de-glaze with beef stock. Return beef and onions. Close lid and select Pressure Cook, adjust to [+] for High, and set time to 45-50 minutes.
Carefully relieve pressure then open lid. Add spices and vegetables except peas and close lid. Select Pressure Cook, adjust to [+] for High, and set time for 20-25 minutes.
Carefully relieve pressure then open lid. add peas and let stand 2-3 minutes to warm peas. Remove meat and vegetables and set aside keeping them warm.
OPTION 1:
Skim fat from liquid reserving 3-4 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 and add peas. Select Sauté stirring constantly until thickened. Strain through sieve and serve in gravy boat.
OPTION 2:
For a more simplified gravy, remove cooking liquid to medium sauce pan. Mix cold water and flour. Bring cooking liquid to a boil adding water/flour mix stirring constantly. Boil for 1 minute. Strain through sieve and serve in gravy boat.
Slice the meat and serve with remaining vegetables on a platter spooning some gravy over top.
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