How To Make Gravy From Roast Drippings
If you want a dynamite gravy that takes a little extra effort, use this gravy recipe from Mel’s Kitchen Cafe. If you want a super easy one that is still wonderfully flavorful, use the one I wrote below. My opinion is that afat separator is a must to get rid of excess fat in the broth. I really hate greasy gravy, but I’ll leave that decision up to you! It’s definitely not a deal breaker.
Why Dont You Cook The Potatoes And Carrots With The Meat
Theyd be mush! Potatoes cook really fast in the pressure cooker, so it doesnt add much time to cook them afterwards. Plus, the meat benefits from having a little time to rest before you cut it.
I also chose to make it this way because cooking the potatoes in the beef broth liquids will flavor potatoes. Since the liquid is already hot, it wont take long for the pot to return to pressure.
You can also double or even triple the amount of potatoesas long as theyre about the same sizewithout changing the high pressure cook time.
If you really want to cook the potatoes with the meat, some PCT readers like to wrap the potatoes and carrots tightly in aluminum foil and set the foil packet on top of the meat to cook. The foil slows the cook time.
How To Make Pot Roast In Instant Pot
STEP 1: SEAR THE ROAST. Select SAUTE on instant pot to preheat the pressure cooker. Season pot roast with salt and pepper. Add olive oil to bottom of the pot and cook roast 5 minutes per side, to brown. Remove roast to a plate. Set aside.
STEP 2: SAUTE THE ONION. Add onion to the pot and continue to saute for about 3 minutes, until softened, scraping up the bits of browned meat from the bottom of the pan.
STEP 3: PRESSURE COOK THE BEEF. Stir in beef broth, tomato paste, and worcestershire sauce. To the top of the roast, spread dijon mustard and onion soup mix. Using a fork make a paste. Add roast to the pressure cooker.
As a non mustard lover, I promise this mustard and soup mix is a delicious combo after cooking!
Lock the lid in place, select high pressure, and cook for 75 minutes.
Once the cook time ends, allow the pressure cooker to naturally release pressure for 15 minutes, then do a quick release. When the valve drops, open the lid and remove the roast to a cutting board, cover with foil.
STEP 4: ADD THE VEGETABLES. Add your carrots and potatoes to the pressure cooker liquid that remains in the Instant Pot. Secure the lid and cook on high pressure for 3 minutes.
When the time ends, use a quick release and remove vegetables to serving platter.
STEP 5: MAKE THE GRAVY. In a small bowl, whisk cornstarch with water. Turn pressure cooker to saute and whisk in the cornstarch mixture. Bring to a boil, while continuously whisking the gravy.
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Tips And Tricks For Instant Pot Pot Roast
- This recipe was tested in an Instant Pot 6qt Duo. If using a different size, you may need to change cooking times.
- Can you cook this with frozen chuck roast? Yes, just be prepared for it to take longer to come to pressure.
- You can substitute a rump roast for todays recipe, but be prepared to add to the cooking time.
- Yellow mustard can be substituted for the dijon mustard in todays recipe.
- Cook time in recipe card does not include time roast takes to come to pressure. Be sure to allow extra time for this step.
Should Meat Be Covered With Liquid In Pressure Cooker
While pressure cookers are known for their fast and easy cooking processes, they come with a few exceptions. One of these exceptions is meat,
which can be cooked in a pressure cooker without any liquid coverings. This makes it an ideal option for those who want to cook large amounts of meat at once or those who want to avoid having food on top of their pot that could boil over.
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What Is A Tri
Tri tip is a cut of beef that comes from a crescent-shaped muscle on the bottom of the sirloin. It generally has excellent marbling, is full of beefy flavor, and is more economical than some other cuts of beef. Its easily distinguishable by its triangular shape and is often cut into a tri-tip steak that is great for grilling.
This cut of meat is originally from California and is sometimes known as Santa Maria Steak, after the town that made the roast famous at an annual bbq festival. Today, its readily available at the grocery store and becomes very tender when cooked in an electric pressure cooker.
Why Are We Browning The Chuck Steak As A Whole
- Retain More Moisture: Browning the chuck steak as a whole retains more moisture due to less surface area.
- Brown Faster & Better: Since maillard reaction excels in a dry and high heat environment, the chuck steak will brown faster and better compared to cubed stew.
- Richer & Flavorful: The caramelized flavors from browning results in a richer & more flavorful dish.
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How To Make Roast Gravy
- To blend : Remove the beef roast and vegetables from the pressure cooker and scrape off the excess fat from the remaining liquid in the Instant Pot. Then, simply use your immersion blender to blend the sauce together, creating an emulsified gravy.
- To strain: Remove the beef roast and vegetables from the pressure cooker and scrape off the excess fat from the remaining liquid in the Instant Pot. Then, strain through a fine-mesh sieve into a saucepan over medium heat and simmer until reduced and slightly thickened, about 10-15 minutes.
PRO TIP: For a thicker gravy, make a roux in the saucepan by cooking 2 Tablespoons each butter and flour over medium heat for about 1 minute. Then, scrape off the excess fat from the remaining liquid in the Instant Pot and strain into the saucepan with the roux. Cook until slightly thickened, 4-5 minutes.
Two: Deglaze Inner Pot
Anytime you sear ANYTHING in the inner pot, it is crucial to scrape up any browned bits off the bottom of the inner pot. This will allow pressure to build appropriately and prevent a burn notice from occurring. Once the pot is deglazed, you can add the ingredients to pressure cook the chuck roast.
- Pour in about ½ cup of the beef broth and use a spatula or wooden spoon to scrape up the browned bits on the bottom of the inner pot.
- Add seared roast back to the inner pot. Pour in the rest of the beef broth and then sprinkle with additional salt, pepper, and onion powder. Top the roast with minced garlic and horseradish.
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Howdy Chef Alli Here Lets Get You Cookin Shall We
Oh, pot roast. How I love thee! When I think of my favorite comfort foods, you are right at the top of the list. Not only rich and satisfying, your healthy protein also brings nourishment to our bodies and satiation to our palates. No wonder everybody loves you, pot roast!
Because I have a family of carnivores, we do enjoy meat dishes! Most especially BEEF recipes since we raise cattle and butcher our own beef.
Since we usually have quite a few chuck roasts on hand in the freezer, I make Korean Beef Bulgogi all the time, and also Lazy-Butt Beef Subs in my Instant Pot.
And if youre looking for a delicious Hot Beef Sandwiches recipe, youve come to the right place. We adore hot beef sandwiches with sliced white bread, brown gravy and mashed potatoes. If you havent experienced this belly-warming comfort food, jump in! I promise you will not be disappointed.
Let Meat Rest Use A Natural Release
I know there are differing opinions about this, but I say a natural release is absolutely imperative to tender meat. A quick release sucks all the moisture out of your meat, while a natural release allows the liquids to cool and settle inside the meat. Compare it to a steak that you slice right after it comes off the grill vs one that you let rest for 10 minutes before cutting . Plan for 2 2 1/2 hours for this recipe and the pressure cooker will be cooled down and ready to open. I even go one step further with the resting stage and let it sit on a cutting board while I make the gravy.
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Can I Freeze This Dish
Yes, this beef bourguinon will freeze well once its made. You can keep it in an airtight container for up to three months. Be sure to label it and add the date that you made it. If youre anything like me, your freezer is full of leftovers and meals for another day and you dont want to lose track of how old something is.
Angela’s Tips & Recipe Notes
- If time allows, set your meat out to come to room temperature . This will help it to cook evenly and in a timely fashion.
- This roast would also be delicious with my pot roast seasoning blend. If you already have some prepared, you could use it instead!
- A medium-rare roast should be about 130°F internally. To cook your roast more, you can use the ‘keep warm’ mode. This will raise the internal temperature by about 5-7°F every 5 minutes. Aim for the following temperatures to achieve your desired level of doneness:
- 135-145°F/57-63°C for Medium
- 145-155°F/63-68°C for Medium-Well
- 155-165°F/68-74°C for Well-Done
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What To Serve With Pot Roast
Besides the fork tender potatoes and carrots that are made with todays recipe, we also love to serve this dinner with fresh applesauce.
A green salad is another option for lighter fare.
Skip the potatoes and carrots in the Instant Pot and make a batch of these baked mashed potatoes instead. Goes great with the flavorful gravy!
Dont forget the rolls. These no-kneadgarlic dinner rolls are the perfect addition to mop up the gravy on your plate!
Dont forget to finish the meal with this easy, Chocolate Bundt Cake, also made in the Instant Pot!
What Is The Best Thickener For Gravy
A lot of my recipes use cornstarch for the thickener. It is a great thickener, especially for clear sauces, and it works quickly. If you prefer cornstarch, mix 2 tablespoons cornstarch with 2 tablespoons cold water, then add to the cooking pot and bring to a boil to activate the cornstarch.
However, when doing a classic pot roast, I prefer the flavor and texture of gravy thickened with flour. Maybe thats just because thats how I grew up. When using flour as a thickener, make sure the gravy comes to a boil for at least 2 minutes to eliminate any raw-flour taste from your gravy.
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Natural Release Locks In Those Instant Pot Chuck Roast Juices
When cooking meat in the Instant Pot, one important tip is to use natural release vs. the quick release method. Natural release is when you allow the Instant Pot to come down from pressure naturally. Now, it does take additional time to do this , but natural release essentially lets the cooked meat rest, which ensures the chuck roast stays juicy. Quick release is when you switch the pressure valve to vent, which prematurely releases the pressure from the Instant Pot.
If you are in a hurry, try to give the Instant Pot at least 15 minutes of natural release before letting out the rest of the pressure manually.
Juicy Flavorful Pork Roast In The Instant Pot
Making pork roast in the Instant Pot doesnt have to be intimidating. This roast is so easy once you make it the first time. Heres why we LOVE this recipe:
- its an entire meal in one pot
- a classic, easy comfort food, inspired by traditional pork roast
- the roast is packed with amazing flavors
- a sweet and tangy glaze youll crave time and time again
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How Do You Cook A Roast In An Instant Pot
To cook a beef roast in an instant pot, follow these simple steps!
Thats all there is to it! Now read on to find out what people have to say about this revolutionary way to cook your favorite Sunday dish, the famous Pot Roast.
Instant Pot Chuck Roast
This easy Instant Pot Chuck Roast recipe produces tender and juicy pieces of beef with a rich and flavorful broth. This melt-in-your-mouth roast requires no browning, which cuts down on the prep time significantly. It is a very simple and naturally gluten-free beef recipe, yet the few ingredients needed impart incredible flavor.
Ive made this recipe several times on days when I just donât have the energy to babysit a recipe in the kitchen. My family, who raves about this beef pot roast every time I make it, finally said, You need to share this recipe on the blog! I dont know why it never occurred to me to do so, but Im glad they finally convinced me.
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What Roast Is Best For Pot Roast
Pot roast are great for tougher cuts of meat. Its cooked at a low temperature for a longer amount of time. This lets the high amounts of collagen in the tougher cuts breakdown and eventually tenderize the meat. Hence if you dont cook it long enough the roast will be tough.
The cut thats ideal for this process is Chuck. Its cut from the shoulder which doesnt have a lot of fat marbling but it does have a lot of the collagen Ive talked about. A chuck roast makes for a succulent jam packed meaty flavor.
Pressure Cook Pot Roast
First, add 1 cup unsalted chicken stock, 1 tbsp regular soy sauce, 1 tbsp fish sauce, 1 pinch of dried rosemary, 1 pinch of thyme, and 2 bay leaves in Instant Pot.
Then, taste the seasoning and add more kosher salt and ground black pepper if desired.
Now, place the chuck roast and all its meat juice in Instant Pot Pressure Cooker.
With Venting Knob in Venting Position, close the lid, then turn Venting Knob to Sealing Position.
- Pressure Cooking Method: Pressure cook at High Pressure for 45 minutes + Full Natural Release .
Open the lid carefully.
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Pressure Cooking Your Roast
Now you are ready to pressure cook your roast. Turn off the saute function and add 1 cup of water to the pot. Use a spatula to scrape up those yummy bits of cooked roast on the bottom.
Lay your roast flat on the bottom. If it doesnt fit perfectly, that is okay. Secure your Instant Pot lid. Set the valve to Sealing. Press Manual and increase your cook time to 90 minutes. It will likely take 10-15 minutes for your Instant Pot to come to pressure before it begins counting down the 90 minute cook time. Let it NPR for at least 10 minutes before QR. You can let it do a full NPR if youd like.
I like to serve my Pot Roast with potatoes, carrots, onions, and gravy.
Can I Use Frozen Beef For This Recipe
You wouldnt think that youd be able to go from freezer to Instant Pot in this recipe, but, just like using frozen chicken breasts, you can also use frozen beef for this recipe. Because the meat cooks with steam and pressure, it will thaw and then cook all at the same time.
The only difference is in the cooking time. Add about 20-30 minutes to your pressure cooking time if going with a frozen roast. No need to sear it either, just rub the spices on the roast and then put the frozen roast in the pot and go to the pressure cooking step.
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Why The Instant Pot Is The Best For The Pot Roast
Ive tried a few different methods for cooking a pot roast, but I always come back to my Instant Pot. The pressure cooked version does the best job at infusing flavor and moisture into the entire roast. In my experience, once you find the right cooking time, the pot roast comes out predictably tender each and every time. A pressure cooked pot roast is also a huge time saver when compared to an oven braised or slow cooked version. No more starting your roast cooking 8-12 hours before dinner time! Plus, I just love the fact that you can press a button and walk away until dinner time!
