InstantPot Pot Roast
A Moist Pot Roast Dinner with All the Fixings.
Equipment
- 1 Instant Pot
- 1 Oven or Toaster Oven
Ingredients
- 1 2 lb Round Roast
- Kosher Salt to taste
- Fresh Ground Pepper to taste
- 2 Tbsp Olive Oil extra virgin
- 1/2 cup Red Wine or Beef Broth
- 1 can French Onion Condensed Soup Campbell's
- 4 cups Beef Broth - divided
- 2 tsp Italian Seasoning
- 1 Onion, sliced - divided
- 4 Carrots, peeled and chopped in bite sized pieces
- 10 Yukon Gold Potatoes, small cut in half
- 1 can Condensed Beef Broth Soup Campbell's
- 2 tbsp Corn Starch
- 8 Hawaiian Rolls
- 1 Tbsp Butter, Unsalted
- Coarse Sea Salt to sprinkle on roll
Instructions
- Take the meat out of the wrapper and rinse it with cold water. Dry off the meat by patting it with a few paper towels. Season both sides of the meat with Kosher Salt and fresh ground pepper
- Turn the InstantPot to Saute. Once it heats up, add the oil.Carefully place the roast in the InstantPot using a long fork. Sear all the sides of the roast to help seal in the moisture then remove it from the InstantPot and place it on a plate.
- Deglaze the pan with Red wine or beef broth and carefully scrape up all of the browned bits from the bottom.
- Add a can of french onion soup and 3 cups of beef broth, half of the sliced onion, and the Italian Seasoning.
- Close the InstantPot and set it for 45 minutes. Or, About 20-25 minutes per pound. Once the meat is done, let the InstantPot naturally release for 30 minutes.
- Use a ladle to spoon some of the broth from the InstantPot into a saucepan - for making the gravy. Set this aside.
- Add all the veggies to the InstantPot, setting the timer for 10 minutes.
- Set the oven to 375 degrees, unless you have a toaster oven.
- Add the Campbell's Condensed Beef Broth, 1/2 cup of the beef broth, and freshly ground pepper to the saucepan with the broth.Bring this mixture to a boil.
- Use 2 tablespoons of Cornstarch dissolved in water to thicken the gravy by adding some of the boiling broth to the cornstarch mixture to warm it up. The gravy will thicken as it cooks. If it needs to be thicker, add more cornstarch using the same process.
- Place the rolls in the oven on a greased cookie sheet or use parchment paper. Bake them for about 1-2 minutes - until they are golden brown and slightly toasted. Remove them from the oven and brush them with unsalted butter. Then, sprinkle them with Course Sea Salt.
- Take the roast out of the Instant pot and slice it or shred it. Serve it with the veggies, gravy and rolls.