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I wanted to make a Roast and Potatoes in the Instant Pot. There were lots of recipe options out there, but I thought I would go with our tried and true favorite crockpot roast recipe. Oh boy! It worked just as well in the Instant Pot. YUM!!!
I created a roux and then added the liquid from the pot after cooking. OH MY GOODNESS. BEST GRAVY EVER! Seriously, you will LOVE IT! I think if I slathered it on my arm, I’d eat my arm! This is coming from someone who never eats gravy… For leftovers tonight, I plan to reheat the leftover gravy, add some more beef stock – making it thinner, thus make a dip for some french dip sandwiches. I’ll place the leftover meat in some hoagie rolls, top with provolone, and dip in the thinned out TO DIE FOR gravy. YUM!! I am really looking forward to our leftovers tonight!
Ingredients:
- 3-6lb Roast (whatever cut you prefer)
- 1 pkg. onion soup mix
- 1 pkg. dry ranch dressing mix
- Montreal Steak Seasoning – or salt and pepper
- 1 can beef stock (14oz)
- Garlic to taste
- Potatoes, carrots, onion, etc. Add in veggies depending on preference
Directions:
Place your roast in your Instant Pot (or pressure cooker). Add in any potatoes, carrots, or onions you’d like. I used potatoes and an onion. I meant to put in carrots but didn’t remember until my pot had already started. Sprinkle with Montreal Steak Seasoning or some salt and pepper. Sprinkle on dry ranch and onion soup mix. Pour the beef stock over the top.
Make sure your vent is set to sealing. Then use the meat setting and set it to forty minutes.
Once cooked, allow natural depressurization to happen. It took mine 20 minutes to depressurize. Here is what it looked like when I opened my Instant Pot:
YUM!!! Slice or shred as desired. Mine was tied up with string at the store, so it sliced beautifully. Usually, I shred it, but this specific roast cut worked well to cut.
To make the gravy (TRUST ME, you want to make this gravy/sauce): Make a roux with 2-3 tbsp of butter and 2-3 tbsp of flour. Melt the butter in the saucepan and then whisk the flour into the butter. SLOWLY add in the pot drippings. Be SURE to thoroughly whisk in each addition before adding more. Otherwise, you will get lumps. Pour on your meat and potatoes. YUM YUM YUMMY!!!
Ingredients
- 3-6lb Roast (whatever cut you prefer)
- 1 pkg. onion soup mix
- 1 pkg. dry ranch dressing mix
- Montreal Steak Seasoning - or salt and pepper
- 1 can beef stock (14oz)
- Garlic to taste
- Potatoes, carrots, onion, etc. Add in veggies depending on preference
Instructions
- Place your roast in your Instant Pot (or pressure cooker).
- Add in any potatoes, carrots, or onions you'd like..
- Sprinkle with Montreal Steak Seasoning or some salt and pepper.
- Sprinkle on dry ranch and onion soup mix.
- Pour the beef stock over the top.
- Make sure your vent is set to sealing.
- Then use the meat setting and set it to 40 minutes
- Once cooked, allow natural depressurization to happen. It took mine 20 minutes to depressurize
- Slice or shred as desired.
- To make the gravy: Make a roux with 2-3 tbsp of butter and 2-3 tbsp of flour.
- Melt the butter in the saucepan and then whisk the flour into the butter.
- SLOWLY add in the pot drippings.
- Be SURE to thoroughly whisk in each addition before adding more. Otherwise, you will get lumps
- Pour on your meat and potatoes.
