Simple Post Roast

Meat and veggies in a single pot. When they're ready stir up the drippings and pour them over everything... THE fundamental meal is the venerable Pot Roast
Meat and veggies in a single pot. When they’re ready stir up the drippings and pour them over everything… THE fundamental meal is the venerable Pot Roast

Consider the noble pot roast, scion of Sunday dinners stretching back generations to an era when life was simpler and time was available to monitor it’s progress in a 300 degree oven for a low and slow cook. The pot roast is THE fundamental dish every cook needs to master. It’s also the grandparent of all dump meals with protein and veggies together as one… consider mashing up some potatoes, buttering some noodles, thicken the drippings for a tasty gravy and you’re all set!

All true but today it seems an unlikely dish… soccer practice, hockey practice, football, volleyball, dance, cheering, digital camp and on it goes. Or, maybe today’s home cook is also a surfer or tennis player. Sitting for several hours reading a book while waiting for everything to coalesce in the oven might be impossible. But the grandparent of all dump meals is too delicious not to apply today’s technology to solve the time crunch.

Slow cookers or crock pots seem the obvious solution and they are after all the ultimate Veteran Tool… tumble everything together and set it and forget it. But, the Instant Pot provides even more options and convenience with it’s sauté and pressure cook speed cooking settings. It’s a new fundamental Veteran Tool. So, see below for two ways to tackle the venerable pot roast at your house today!

Ingredients: beef blade roast, olive oil, dry onion soup mix, beef broth, yellow onion, potatoes and carrots
INGREDIENTS
3 pounds beef blade roast
Salt and pepper to taste
2 tablespoons olive oil divided
1 packet dry onion soup mix onion soup mix
2 cups beef broth 
1 yellow onion, quartered
1 pound chopped potatoes 
1 cup chopped carrots
Drizzle with oil and then sprinkle pot roast with salt and pepper...
Drizzle with oil and then sprinkle pot roast with salt and pepper…
... and dry onion soup mix and set aside
… and dry onion soup mix and set aside. The soup mix makes the meat extra delicious and the dripping are to die for!
Add 2 Tbsp. Olive oil to Instant Pot and set to Sauté. Brown roast 4 minutes or so per side
Add 2 Tbsp. Olive oil to Instant Pot and set to Sauté. Brown roast 4 minutes or so per side to lock in the juices and the salt, pepper and soup mix creates a delicious crust
Quarter veggies
Quarter veggies
Sprinkle veggies with olive oil and season with salt and pepper. Stir well!
Sprinkle veggies with olive oil and season with salt and pepper. Stir well!
Add veggies to pot
Add veggies to pot
Add roast and beef broth to Instant Pot. (I like to sprinkle a few veggies on top)
Add roast and beef broth to Instant Pot. (I like to sprinkle a few veggies on top)
4 to 6 h,ours in the slow cooker or in the Instant Pot set to Slow Cook. Or, as little as 60 minutes in the Instant Pot set to Pressure Cook
Once lid is on the pot open the steam vent and set pot to slow cook on high for 4 hours or low for between 6 and 8 hours depending on size of roast. Same timing if you’re using a simple crock pot or slow cooker
Or
Set your Instant Pot to high pressure on ‘Manual’ or ‘Pressure Cook’ setting and set time to somewhere between 60-90 minutes depending on the size of your roast. Then, following the instructions on your pot, do a natural release of 10 minutes …
When it ready, take out the roast, scoop out the veggies and pour the drippings into a saucepan to turn into gravy
… then a quick release to open pot, take out roast, slice and serve.
I sometimes augment the drippings with a quarter cup of beef broth and use a little Veloutine or flour and salt and pepper to thicken the gravy
You can use drippings to make a nice gravy to serve over the meat, veggies and mashed potatoes if you’re serving them.
As a Veteran Move, I sometimes augment the drippings with a quarter cup of beef broth and use a little Veloutine or flour and salt and pepper to thicken the gravy

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