There is almost nothing better than a thick, tender beef roast with all the fixings. I’m talking tender Beef, Carrots, Potatoes, Mushrooms, Onions, and a delicious deep brown Gravy. Talk about comfort food! This recipe is designed for a Pressure Cooker, but feel free to use your Slow Cooker.
3 – 4 lb Beef Roast
Drizzle of Olive Oil
½ can of Beef Broth
¾ cup Red Wine
1 TBSP Tomato Paste
4 large Potatoes, cut in half, then quartered
Fresh Carrots, Peeled, but left whole
1 TBSP Garlic, chopped
2 Large Onions, peeled and cut in half
2 cups Mushrooms, sliced
Pepper, Garlic Powder, Onion Powder, ½ tsp dried Thyme, ½ tsp dried Rosemary leaves
Set your Instant Pot on Sauté. Drizzle a little Olive Oil in the bottom. When hot, sear your Roast on all sides. I add a little Pepper every time I turn it. When all sides are seared, remove the Roast to a paper plate. Deglaze the Instant Pot with a little bit of Beef Broth and Red Wine. Just a few TBSP of each will do the trick. Scrape up all the bits.
Add the Tomato Paste. Return the Roast to the pot. Pour the Beef Broth and Red Wine over the Roast, and then lay the Garlic on top. Add the Seasonings. Close and lock the lid. Press Off. Press Manual. Using the + button, set the timer for 50 minutes on Pressure Cook. The pot will say On. Once it reheats to Pressure Cook temp it will show 50 minutes. When time is up, use Quick Release method by turning the pressure valve to the left. Be careful not to let the steam burn your hand. When steam has stopped, and it is no longer hissing remove the cover.
On top of the Roast, add Potatoes, Onions, Carrots, and Mushrooms. While the cover is off the pot will begin to cool, so don’t be dilly dallying. Throw them in there and replace the lid. Press Off. Press Manual. Using the + button, set it to 10 minutes on Pressure Cook setting. You won’t believe it, but in 10 minutes, that big pile of vegetables will be perfectly cooked.
Prepare your gravy thickener. Approximately 1 cup of water, a few TBSP of Corn Starch and roughly 1/3 cup of AP flour. I also added a few shakes of Onion Powder, Garlic Powder, and Pepper, Stir until smooth. Set aside.
Again, use the Quick Release method to remove the cover. Place the Roast on a cutting board and cover with Aluminum Foil. With a slotted spoon remove all the Vegetables to a serving platter. Cover with Aluminum Foil.
Press Off. Press Sauté. Add your gravy thickener mixture to the juices, stirring with a whisk. This pot makes the fastest gravy! I used to stand there and stir for a longtime. Now in 5 minutes, the gravy is thickened!
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By Tika for CHEW WANNA EAT? © 2018