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Ingredients and seasonings used in make

1. Take Pot Roast:
2. Prepare 3 lbs beef chuck, brisket or round
3. Take 1 1/2 teaspoons onion powder
4. Use 1 teaspoon garlic powder
5. Prepare 1 teaspoon ground black pepper
6. Prepare 1 large onion
7. Use 5 medium carrots
8. Use 2 celery stalks
9. Prepare 4 garlic cloves
10. Use 1 1/2 tablespoons high heat cooking oil
11. Prepare 4 cups beef broth
12. Take 2 bouillon cubes
13. Use 3 tablespoons apple cider vinegar
14. Prepare 4 rosemary sprigs
15. Prepare 4 thyme sprigs
16. Prepare 12 ounces red/gold potatoes
17. Prepare Gravy:
18. Take 1/4 Cup Water
19. Use 2 tablespoons cornstarch

Set the Instant to "Saute" and allow to warm. Season roast generously with salt and pepper. When Instant Pot says "Hot," add in olive oil and sear roast until browned on all sides. I prefer roasting a large roast that is not cut into chunks to avoid accidentally overcooking or drying it.

How to make Pot Roast - Instant Pot:

1. Prep: Season all sides of the beef with a generous amount of coarse salt (2 to 3 teaspoons) and set aside, at room temperature, for one hour.
2. Make spice mixture by stirring the onion powder, garlic powder, and black pepper until blended.
3. Prepare the vegetables.
4. Cook: Pat beef dry on all sides (this helps the meat brown), and then rub the beef on all sides with the spice mixture.
5. Add oil to the bottom the pot. Select the "Saute" setting and choose high heat. When the oil is hot and shimmering, add the beef. Cook until well-browned on all sides, about 4-5 minutes per side. Transfer browned beef to a plate.
6. Add the onion, carrots, celery, and garlic cloves to the pot and cook, stirring occasionally until they start to sweat and lightly brown around the edges, about 6 minutes. Transfer the vegetables to a plate.
7. Pour in the broth, bouillon, and apple cider vinegar, and then use a wooden spoon to scrape up any browned bits stuck to the bottom of the pot (not doing this may result in an error while cooking at pressure).
8. Turn the "Saute" function off. Place the beef back into the pot and scatter the onions, carrots, celery, and garlic around the beef. Add the rosemary, thyme, bay leaf, and potatoes.
9. Select the "Pressure Cook" or "Manual" function and cook on high pressure for 60 minutes. Note that the timer will not start until there is enough pressure inside the pot, so the timer may not start for a few minutes.
10. When the cooking time is up, do not immediately open the lid and instead let the pressure naturally release for 10 minutes. After 10 minutes, release the remaining pressure by using the quick-release button.
11. Taste the liquid and adjust with additional salt and pepper. Transfer the beef roast to a cutting board and gently shred to your desired size and place onto a serving platter. Transfer the vegetables to the serving platter, and then serve drizzled with some of the liquid left in the pot.
12. Optional Gravy: Use a strainer to remove any bits of vegetables and herbs from the liquid. Select "Saute" setting and choose high heat then bring the liquid to a boil and cook until it reduces by a quarter, 1 to 2 minutes.
13. Wisk the cornstarch and water together. When the liquid is reduced, slowly wisk in the cornstarch mixture. Continue to boil until the gravy thickens. Turn off the pressure cooker, and then season the gravy to taste with additional salt, pepper, or spices.
14. Done and ready to serve!

Season with salt and pepper, then add garlic, Worcestershire sauce, thyme, tomato paste and beef broth. Top beef with potatoes and carrots. Cover and lock the lid in place. Pot Roast By :Instant Brands Culinary Team When you hear pot roast, words like hearty, traditional and comfort come to mind. This recipe lets you create that comforting plate of pot roast with smokey and robust flavors in just a fraction of the time.

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