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Pot roast Recipe

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This recipe for Pot roast, by , is from The Kleber Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Dorothy Kleber

Category:
Category:

Ingredients:  
Ingredients:  
▢ 1 - 3 pounds (1176g) USDA choice grade chuck roast/Canada AAA grade blade roast (2 inches or 5cm thick)
garlic pepper
Onion soup mix and 1 cup waters
▢ 2 carrots , chopped
▢ 2 - 4 potatoes , quartered
▢ 1 ˝ tablespoon (12g) cornstarch mixed with 2 tablespoons (30ml) water
Equipment

▢ Instant Pot Pressure Cooker

Directions:
Directions:
Brown Chuck Roast: Heat up Instant Pot using Sauté More function. Wait until it says HOT (~8 mins).
Pat dry the chuck roast steak with a paper towel, then generously season one side of the roast with kosher salt and ground black pepper. Drizzle the inner pot with 1 tbsp (15ml) olive oil, and ensure to coat the oil over the whole bottom of the pot. Then, place the seasoned side of the roast in Instant Pot. Season the other side with more salt + black pepper.
Let it brown for 10 minutes per side (don’t need to constantly flip the roast) to develop some awesome deep flavors. Set browned meat on a plate
Deglaze Instant Pot: Pour in soup mix and water , then deglaze by scrubbing all the flavorful brown bits off the bottom of the pot with a wooden spoon.

Pressure Cook Pot Roast:

Place the chuck roast and all its meat juice in Instant Pot.
With Venting Knob in Venting Position, close the lid, then turn Venting Knob to Sealing Position. Pressure cook at High Pressure for 45 minutes + Full Natural Release (25 minutes). Open the lid carefully.
Pressure Cook Vegetables: Set aside the chuck roast, and cover it with aluminum foil. Let it rest as you pressure cook the vegetables.
Submerge the quartered potatoes into the yummy gravy, then stack the chopped carrots on top of the potatoes. With Venting Knob in Venting Position, close the lid, then turn Venting Knob to Sealing Position. Pressure cook at High Pressure for 4 minutes + Quick Release. Open the lid carefully.

Make Gravy & Serve: Taste the gravy again, then adjust the seasoning if necessary. Mix 1 ˝ tbsp (12g) cornstarch with 2 tbsp (30ml) water, then mix it into the gravy one third at a time until desired thickness.
Slice the roast against the grain. High five your family. Serve pot roast and potatoes with the gravy. Immediately

 

 

 

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