The other night I had a roast on the menu. Since my Instant Pot is my new best friend in the kitchen, I pulled together a couple of different recipes/ideas to make this quick & tasty dinner. This turned out so delicious & tender! Of course my kids complained, but the adults enjoyed it!
- 2-3 lb roast
- 1 Tbsp Beef Soup Base mixed with 1 1/2 C water
- 4-5 Whole Potatoes – unpeeled
- 5-6 Carrots cut into chunks
- Small onion rough cut
- 2 cloves garlic smashed
- Salt, Pepper, Granulated Garlic
- Olive Oil
- 2 Tbsp flour mixed with cold water
Season the roast with salt, pepper & granulated garlic.
Heat oil in the electric pressure cooker (use the saute button), then brown the roast on all sides – 2-4 minutes per side.
Add the soup base/water mixture, onions, garlic, potatoes and carrots.
Cook on manual 70 minutes, let the pressure drop naturally (NPR) for 10 minutes.
Remove potatoes, carrots, most of the onion, and the roast.
Select the saute button again, add the flour/water mixture and stir until the gravy thickens.
I was a little skeptical about cooking the potatoes and carrots for so long, but I read on a post that leaving the potatoes uncut and unpeeled keeps them from getting mushy. They were perfect with some butter & gravy – mmmm mmm! The carrots were not too mushy either.