skip to recipe Delicious, never-dry pot roast in just 38 Minutes – Ranch Pot
Roast has a delicious gravy that is a crowd pleaser! I don’t know that we ever ate roast growing up. It’s not for my mom not liking roast, but my dad is one of the pickiest eaters on the face of the earth – especially when it comes to meat. If there is any sort of fat, gristle, or weird texture, my dad is OUT. He hates cuts of beef that aren’t lean (and usually ground) – so roasts weren’t a norm for us growing up. They really *should* have been though, because when done right, roasts have a delicious, rich flavor – with perfectly rendered fat. It’s perfect for people like my dad, since when you carve a roast you can usually see the composition and can carve around any tissue or bits of meat you’d rather skip. It’s also got a great, fall-apart buttery texture that is perfect – and the luxurious gravy that comes with many roasts makes for a great topping for mashed potatoes or vegetables. For another delicious pot roast recipe, check out my Perfect Tender Pot Roast Recipe. Because of that, I always have a hard time getting good ideas for a proper pot roast dinner – especially because I am not a good advance planner and often forget to cook something until about an hour before I want to be eating. With roasts that causes a huge problem – the fat and connective tissue in pot roast takes hours to slowly break down – and a rich, salty, and velvety gravy can take hours. If you’re like me, hours and hours NEVER seem to fit into your plans. Luckily, I found my absolute must-have kitchen gadget- my new Instant Pot. Instant Pots are electronic pressure cookers – with the awesome extra functions of being able to sautee right in the pot! (no browning in a separate pan needed, this gadget can truly make one-pot meals like no other!!) It can also be used as a slow-cooker, but I love it for meals that normally take half a day that I can have done in the span of a TV show. Prep Time: 5 minutes Cook Time: 45 minutes Total Time: 50 minutes Delicious, never-dry pot roast in just 38 Minutes - Ranch Pot Roast has a delicious gravy that is a crowd pleaser! Ingredients
Instructions
Nutrition InformationAmount Per Serving Calories 466Saturated Fat 5gCholesterol 198mgSodium 380mgCarbohydrates 6gFiber 1gSugar 3gProtein 68g
Courtney
loves to share great wine, good food, and loves to explore far flung places- all while masting an everyday elegant and easy style. Courtney writes the popular creative lifestyle blog Sweet C’s Designs- a site devoted to delicious everyday recipes, home decor, crafts, DIY inspiration, and photography tips to help make your every day extraordinary. free email series Fridge to Fork Reader InteractionsHow can I add flavor to my pot roast?Add Some Extra Onions
Never hold back from adding extra onions to your pot roast. Onions help turn the broth into a smokey jam as they caramelize, flavoring the tender beef. Though you can use white onions, sweet onions, or red onions, we recommend using yellow ones because of their unique flavor profile.
Why is my roast beef tough in instant pot?Why is My Roast Tough? If your roast is tough in the Instant Pot, it likely needs to be cooked longer. Chuck roast will become more tender the longer it cooks, so extra time may be needed. However, you can overcook beef in the Instant Pot, so keep an eye on it if you add extra time.
How do you tenderize a roast in the instant pot?How to Make Pot Roast in a Pressure Cooker (Instant Pot). Step 1, Season the beef and bring it to room temperature. ... . Step 2, Brown the beef on all sides. ... . Step 3, Lightly brown vegetables. ... . Step 4, Deglaze the pot and place the beef and vegetables back in. ... . Step 5, Pressure cook until the beef is tender.. Do you have to brown a roast before putting it in the crockpot?"Browning, or caramelizing, meat before putting it into a slow cooker isn't one hundred percent necessary, but it is well worth the effort for the most flavorful and full-bodied end result," he says. "The caramelized surface of the meat will lend rich flavor and color to the finished dish."
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