Slow Cooker Pot Roast - Instant Pot recipes

A pot roast is such a wonderful dinner to make. You get delicious tender veggies along with some juicy chunks of shredded beef. This is fantastic for a Sunday dinner with the family. Many sides can go with this, because you are pairing this up with a delicious gravy. Doing this in the slow cooker or instant pot, really makes this recipe easy with little clean up.



Ingredients:

2 - 3lb chuck roast or chuck tender roast

1lb Red potatoes whole

3 large carrots chopped in big portions

3 Celery stalks chopped in big portions

½ onion chopped

2 tsp dry thyme

2 garlic cloves crushed

2 cups beef broth

¼ cup of all-purpose flour

½ stick of unsalted butter



Cooking Instructions:

Take the beef roast and season with salt and pepper, and let sit in room temperature for 30 minutes to an hour.

Set the instant pot on sear, sear both sides of the roast for 4 minutes each. Once you have a nice sear on both sides remove the roast.

Add in the chopped onions, and allow the onions to deglaze the bottom of the instant pot. Stir scraping the bottom occasionally.

Once the bottom is deglazed, turn off the instant pot.

Add in the beef broth, vegetables, garlic, thyme, and a couple of pinches of salt and pepper.

Add in the roast, place the lid on the instant pot with the vent open.

Select slow cook, and set to high heat for 4 – 5 hours. Depending how thick your roast is, you may need an additional time. Chuck roasts should be ok for 4 hours.

Remove all of the food out of the instant pot, then take a bowl with a strainer. Filter the broth from the instant pot into the bowl, removing any particles from the broth.

In the instant pot on sauté with less heat or pan over medium low heat, add in your butter to start melting it.

Once butter is melted, add in the flour and cook for 2-3 minutes and stir consistently.

If you want a darker roux, cook for additional time until the roux becomes the color you want.

I went with a blonde roux, because I added a dark broth into the gravy.

Add in the 2 cups of the broth from the Pot roast, and cook for 4-6 of minutes until the gravy thickens.

Cook to your preference on thickness.

Serve your pot roast with some of those veggies, roast and gravy.

Enjoy!





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