@tiffanyaroberts: Instant Pot Roast Ingredients 2 tablespoons vegetable oil 4 pound roast 1/2 teaspoon salt 1 package dry onion soup mix 2 tablespoons tomato paste 2 cups beef stock or beef broth 1 large white onion cut into large chunks 2 cups potatoes peeled and cut into large pieces 1 cup carrots cut into chunks Gravy 1/4 cup water 2 tablespoons cornstarch 2 tablespoons cream optional Instructions Pot Roast and Vegetables Bring the roast to room temperature and lightly salt both sides. Set your Instant Pot to sauté. Heat the vegetable oil and brown both sides of the roast (about 6 to 7 minutes per side). Add the onion soup mix, the tomato paste, and the beef stock or broth. Set your Instant Pot to high pressure (it defaults to high) for 60 minutes. Perform a quick release and then add the onion, potatoes, and carrots. Set your Instant Pot to high pressure for 4 minutes, then perform a quick release. Gravy Use a strainer to remove any bits of vegetables and herbs from the liquid. Select the sauté setting and choose high heat. Bring the liquid to a boil and cook until reduced by a quarter, about 2 to 5 minutes. Whisk the cornstarch and water together and slowly whisk it into the liquid. Continue boiling until the gravy thickens. For a creamier gravy, add cream. Turn off the pressure cooker, and season the gravy to taste. #recipesforyou

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Saturday 08 June 2024 17:24:07 GMT