Instant pot Roast & Potatoes
This is such an easy recipe to throw together.
Ingredients:
A couple pound beef roast (I bought some at Costco and cut each in half and put them in food saver bags in the freezer, this was the perfect size for one meal for the two of us)
4 medium size russet potatoes (we ended up having leftovers of these but they're easy to carry over to another meal)
1 can of beef broth
1 tablespoon dijon mustard
1 tablespoon worcestershire sauce
Brown Gravy packet
Salt
Pepper
Garlic Powder
Onion Powder
Cumin
Turmeric
Olive Oil
Directions:
Peel, rince, and halve your potatoes (depending on size maybe quarter them).
Mix beef broth, mustard, worcestershire sauce, gravy packet, and spices together in bowl.
Turn instant pot to Saute mode, throw some olive oil in and brown the roast on each side.
Once its browned flip the sauté mode off and add potatoes and sauce mixture.
Turn instant pot to 90 minutes and cook.
Once the timer goes off let it natural release.
Remove lid and serve.
I love to use the juices left in the instant pot as a gravy for the roast and potatoes.
This is definitely a recipe that can be changed up but I like to keep the cooking time at at least 90 minutes, that will still work as well if you have the instant pot full if you have a larger roast and more veggies in.
I didn't have any carrots or onions but I usually add those as well when they're on hand. I tend to go pretty heavy with the seasonings in the juice but you can add as little or as much as you like.
Let me know in the comments you're favorite way to cook a roast, I'm always looking for new idea's or seasoning to try!
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