Instant Pot Pot Roast and Potatoes Recipe
Total time
- 1 TBSP Worcestershire Sauce
- 1 TBSP Olive Oil
- 1 TBSP Dried Rosemary
- 2 TBSP Minced Garlic
- 32 OZ Beef Stock
- 14.9 Guinness Draught Stout
- 1 Beef Bouillon Cube
- ½ TBSP Olive Oil for sauté
- 5 Stalks Celery, Chopped
- 1½ Medium Yellow Onions, Sliced
- 1 LB Petite Redskin Potatoes
- ½ LB Baby Carrots
- 3 TBSP Corn starch
- 3 TBSP Water
- Marinade roast for 8 hours in refrigerator
- Remove from marinade
- Sauté roast in oil for 4 minutes per side in instant pot
- Pour marinade into instant pot
- Add celery, onions, potatoes and carrots
- Pressure Cook on High for 75 minutes for Medium Well (65 minutes for medium, 55 for medium rare)
- Do a quick release
- Remove roast, tent and rest for 5 - 10 minutes
- Scoop out vegetables and strain liquid
- Switch to sauté, add 2 Cups liquid back into instant pot
- Add slurry
- Cook to desired thickness
- Slice roast
- Serve roast sliced with vegetables and gravy
Recipe by Mr. B Cooks at https://mrbcooks.com/instant-pot-pot-roast-potatoes-recipe/
3.5.3251