Sunday Pot Roast
Source of Recipe
I was very surprised at how beefy and good this one was. I was cooking for Judy and Kenny and “shopping” out of their freezer and pantry and came out with a chuck roast, a carton of beef stock, and a box of Lipton Onion Soup Mix. I wanted to use the IP, so I searched “Pot roast, Instant Pot, beef stock, onion soup mix” and came up with this one. Make sure to use very small WHOLE potatoes and don’t cut up bigger ones (the small ones won’t get mushy like the sliced ones will).
Recipe Link: https://www.favfamilyrecipes.com/sunday-pot-roast-instant-pot-recipe/
List of Ingredients
3 pounds beef chuck roast
salt to taste
4 tablespoons olive oil divided
2 cups beef broth *can use gluten-free beef broth
1 packet dry onion soup mix *can use gluten-free onion soup mix
1 white or yellow onion, quartered
1-pound baby potatoes - see notes
1 cup baby carrots – I just sliced regular carrots
TO MAKE A GRAVY:
Either a cornstarch slurry or Bisto
Dry the roast, sprinkle lightly with salt and pepper.
Set the IP to “sauté” and add 2 T. olive oil. When hot, add the pot roast and cook for 4-5 minutes on each side (you want a good crust). Add the beef broth.
In a large bowl, mix the other 2 T. olive oil and onion soup mix. Add the vegetables and toss well. Add the vegetables to the IP, scraping out all of the oil/soup mixture and putting the vegetables evenly around the beef.
Put the lid on the IP. Put the IP on “Pressure cook” (high) for 50-60 minutes (depending on the size of your roast). Let it release naturally for at least 10 minutes, then do a quick release.
Remove the roast and cut up (or just pull chunks off). Remove the vegetables. Put the IP on “soup” and bring liquid to a simmer. Add the cornstarch slurry or Bisto and allow to thicken. Pour gravy over meat and vegetables and serve.