Six Sister's Stuff Instant Pot Perfect Beef Pot Roast Recipe

 Another winner for the Instant Pot! Just start prepping and cooking your roast after lunch, let it do it's thing all afternoon, and you will be greeted with a perfect roast and yummy veggies for dinner. It does take just a bit of time to pull the gravy together, if you want to make some from the drippings, so be sure to keep your roast and veggies warm in the oven while you do that. Searing the roast might sound like a pain, but it gives the roast that beautiful brown color that it would not otherwise get being cooked in this manner, and it's pretty easy to do and makes it more visually appealing to eat. Just sear each side for 2 minutes as suggested, and it was the perfect amount of time for a nice brown crust using the sauté function (on high, I believe) on the Instant Pot!

See the original recipe here: https://www.sixsistersstuff.com/recipe/instant-pot-perfect-beef-pot-roast-recipe/#wprm-recipe-container-127700

Instant Pot Perfect Beef Roast

Ingredients:

• 4 pound Beef Pot Roast 3-4 pounds, (I prefer a chuck roast or rump roast, but any kind will work)
• 2 Tablespoons olive oil
• 1 teaspoon salt (more to taste – be generous)
• ½ teaspoon black pepper (more to taste – be generous)
• ½ teaspoon garlic salt (more or less to taste)
• 2 cups beef broth divided
• 1 onion roughly chopped into large pieces
• 1 pound baby carrots
• 3 celery stalks roughly chopped into large pieces
• 3 garlic cloves minced
• 3 Tablespoons Worcestershire sauce
• 2 Tablespoons balsamic vinegar
• 1 Tablespoon soy sauce
• 1 teaspoon dried thyme (more or less to taste)
• 1 teaspoon dried rosemary leaves (more or less to taste)

Directions:

• Press the SAUTE button on your Instant Pot and allow it to heat up.
• Add 2 Tablespoons of olive oil to the bottom of the Instant Pot.
• Generously sprinkle salt, pepper, and garlic salt on all sides of the pot roast.
• Place roast in hot oil and let it sear on that side for 2 minutes. Flip the roast over and sear the other side for 2 minutes.
• Depending on the shape of your pot roast, you can sear the other sides if you choose. Press CANCEL button to turn off the sauté feature.
• Remove the roast from the Instant Pot and place on a plate.
• Pour 1/2 cup beef broth into the bottom of the Instant Pot and with a wooden spatula, scrape the burnt brown bits off the bottom of the pot (this is called "deglazing" and will keep you from getting the burn notice when it cooks).
• Place roast back into Instant Pot. Add onion, carrots, and celery and spread all around the roast.
• Add garlic on top of roast and vegetables.
• Pour in the beef broth, being sure not to pour it directly on the roast  or vegetables because you just cooked them in delicious flavors. Try to pour the beef broth on the sides as much as possible.
• Pour the Worcestershire sauce, balsamic vinegar, and soy sauce directly on the roast. Sprinkle thyme and rosemary evenly around the meat and vegetables.
• Place the lid on top of the Instant Pot and move the valve to SEALING. Press the PRESSURE COOK (MANUAL) button and set timer for 80 minutes (or 20 minutes per pound, depending on the size of your roast).
• When the timer is done, let the pressure do a NATURAL RELEASE and then let the roast sit on warm for at least 1 hour (I sometimes will let it sit on warm in the Instant Pot for 3-5 hours, just to let it really get tender).
• Remove roast from Instant Pot and slice into pieces (it should pretty much fall apart by this point).
• Serve with mashed potatoes and the cooked carrots on the side.

Gravy:

• 4 cups drippings from Instant pot (liquid) from the Instant Pot after roast is done cooking
• 4 Tablespoons butter
• 3 Tablespoons flour

Directions:

• When the roast is done cooking, use a baster (or whatever method you want) to remove the liquid from the Instant Pot.
• To make gravy, you will want to get at least 3 cups of drippings from the Instant Pot. If you don't have quite enough drippings, you can supplement with a can of beef broth or beef stock (I like to use beef stock for gravy because it's a little more flavorful).
• Place a small saucepan on the stovetop over medium heat.
• Add butter to the saucepan and let it melt.
• Add flour and use a whisk to whisk flour and melted butter together until it makes a paste (takes about a minute).
• Pour in the drippings, whisking the entire time.
• Cook for about 4-5 minutes minutes or until the gravy reaches the thickness you prefer.
• Serve roast with gravy on top and on top of mashed potatoes.