Sunday dinners are always my favorite.
The smell of a roast wafting in the air as I come home from church is one of my fondest memories growing up. It’s also the one day of the week that we would call our lunchtime meal a dinner. Strange, but makes sense since if you were still hungry that evening you were on your own to scrape together a meal. No, the late-lunchtime Sunday dinner was always the star.
And the MVP for “Meal of the Week” goes to…? Pot Roast. Yeah, you know what I’m talking about. The slowly roasted hunks of beef cooked together with carrots, onions, and potatoes that makes you salivate just thinking about it.
The only downside to Pot Roast is that it takes forever to make, whether in the oven or the Crock Pot. My family has always been involved in Church, so we would get there when the doors opened, and stay through a rehearsal, Sunday School, Service, and then, of course, the seemingly endless chatting with everyone else. I know I kind of make that sound negative, which it most certainly is not, but I’m not going to lie–some Sundays my stomach would be growling at my parents that it was time to leave even though my heart saw the good. Some days we would get home and my Mom would say that the roast still needed another hour or so. Ugh, that is torture when the air just smells so good!
My Food BFF
If you haven’t jumped on the Instant Pot bandwagon yet, let me explain that it is essentially a pressure cooker. Not like your grandmothers, I should say; more like a pressure cooker for 2018. They come in a variety of sizes and functions. The best thing is that you can use it as a rice cooker, to saute, pressure cooking, yogurt making, etc. It’s got a lot going on.
Where does the Pot Roast come in? Well, many of your favorite foods and dishes can be done in an incredibly short period of time. Many times the wait for it to come to pressure actually takes longer than the time needed to quick your meal.
Pot Roast in just over an hour
The Perfect Pot Roast is quick and easy in the Instant Pot too. Melt-in-your-mouth roast that is so scrumptious, you don’t even have to put knives on the table. Potatoes are cooked whole; just clean the skins then drop them in! Trust me, the insides are so creamy, you’d think you made mashed potatoes instead! Yum!
You still want it to have a slow-cooked taste, so I’m not saying it takes only 5 minutes or anything, but it still takes less than half the time it normally would need to make pot roast. And everything is done in the same dish (including gravy!) so cleanup is easier. You can saute your roast right in the Instant Pot or toss everything in all at once. After it’s done, take the roast and veggies out and make your gravy in the Instant Pot, or just use the juice as au jus. There are many variations of this Pot Roast recipe, but you won’t be sorry for following my directions below.
- 3 lbs. beef chuck roast
- salt and pepper to taste
- 2 Tbsp. olive oil
- 2.5 c. beef broth, divided
- 1 Tbsp. Worcestershire Sauce (more if desired)
- 1 pkg onion soup mix
- 1 white or yellow onion, quartered
- 2.5 lb. baby or small yellow potatoes, whole
- 2 c. baby carrots
- Sprinkle pot roast with salt and pepper and set aside.
- Add 2 Tbsp. Olive Oil to Instant Pot and set to "Saute".
- When oil becomes hot and shimmery, add pot roast and sear on each side then remove.
- Add 2 c. beef broth to Instant Pot.
- Add half the potatoes to the Instant Pot.
- Place the seared roast on top of potatoes.
- Put the remaining potatoes, carrots, and onion on top of the roast.
- Mix the remaining 1/2 c. beef broth, Worcestershire sauce, and the pkg of onion soup mix together then pour over the vegetables.
- Place lid on Instant pot with steam valve closed.
- Switch Instant Pot setting to "Manual" and set for 70 minutes on "high" pressure.
- Do a natural release for at least 10 minutes, then quick release.
- Remove roast from instant pot, slice, and serve with vegetables.
- Mix 2 Tbsp. corn starch with either 2 Tbsp. cold water or milk/cream.
- Turn the Instant Pot to Saute on High.
- Add the corn starch mixture to the extra drippings from the Instant Pot, stirring with a whisk until it thickens.
- Be sure to turn the Instant Pot off and/or remove Gravy from the Instant Pot to avoid scorching.
When I have more time, I have released the pressure at 60 minutes, THEN added the carrots. Then press “Manual” for 5 minutes. It adds more time because it needs to come to pressure again and then the additional 5 minutes, but it saves the carrots from becoming too mushy.
Let Me Know What You Think
Do you love the Instant Pot? Do you have any questions about it? Give the recipe a try and let me know how it goes!
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