When many think of a home cooked meal the tendency is to think of a hearty and comforting dish. It also helps not to have to slave over the stove for hours. Most of the recipes you will see for a pot roast is usually done in the slow cooker and takes about 6 to 8 hours. Sometimes that is a great option but it can be a long wait for a perfect roast. I had heard about how great roasts come out in the Instant Pot and I had to give it a try.
Most of the time people complain that the roasts are not tender or not flavourful enough. The way it is done in the Instant Pot has a few steps but the end result is worth it. It does cut down the time considerably though. And the flavours were perfect that even my husband who doesn’t enjoy pot roasts, said he liked it and we had to make it again!
Preparation Time – 20 Minutes
Cook Time – 1 1/2 Hours
Serves – 4 to 6
Sirloin Roast – 3 Lbs
Onion – 1 Large, quartered
Garlic – 6 Cloves
Celery – 4 stalks, chopped in 2 inch length
Carrots – 2, peeled and cut into 2 inch pieces (keep the peels and the tops)
Potatoes – 3, peeled and quartered
Salt – 1/2 Teaspoon
Pepper – 1 Teaspoon
Worcestershire Sauce – 1 Tablespoons
Apple Cider Vinegar – 1 Tablespoon
Beef or chicken broth – 1 Cup
Italian Seasoning – 2 Teaspoons
Knorr Onion Soup Mix – 1 Sachet
Olive oil – 2 Tablespoons
Cornstarch – 3 Tablespoons
Water – 2 Tablespoons
Take your roast and with a paper towel pat dry, then sprinkle the salt and pepper all over it. Set your Instant Pot to saute and heat up the olive oil. Sear the roast on all sides, approximately 3 minutes each side.
In a bowl combine the broth, soup mix, italian seasoning and worcestershire sauce. Into the Instant Pot, add the onions, garlic, celery and carrot peels/tops. We are using these for flavoring and will sieve it all later on. Pour the broth mix over the roast and vegetables. Put the lid on and set it to pressure cook for 40 minutes. Once done, let it naturally release for 25 minutes.
Once the 25 minutes of natural pressure release is done, take the roast out and cover with foil. Add the carrots and potatoes and pressure cook for 4 minutes. Quick release the pressure and remove the vegetables with a slotted spoon. Next, strain your gravy to remove all the chunks and set the pot to saute. Make the cornstarch slurry using 3 tablespoons of cornstarch and 2 tablespoons cold water. Pour back the gravy, thicken using a cornstarch slurry and simmer for 3 minutes or so.Check for salt.
Voila! Your roast is ready and in less than 2 hours. Once you try this method you are going to have to really convince yourself to make it any other way. This process still allows you to layer your flavours and the vegetables won’t be mushy. Many recipes out there ask you to put the meat and the vegetables in at the same time. Please don’t do that.
Serve the meat with the gravy poured over it and with a buttered roll. I would love to know how all of you liked this recipe. If you have a different recipe that you used to use in the slow cooker, just use the cooking guidelines but make it with the same flavours you love.
These are things you may need to make this roast: