Instant Pot Pot Roast

Very good, very easy. Even my picky kid eats it. It takes about 2 hours from start to finish, so plan accordingly.

Yield: 5-6 servings

Ingredients:

• 3 – 4 pound beef roast (chuck roast, bottom round, rump roast)
• 1 cup beef stock
• 1 packet Au Jus or beef gravy mix
• 1 bay leaf
• 3-4 large white or yellow potatoes, cut into large chunks OR 1½ pounds Little Potatoes
• 3-4 large carrots, cut into 1-inch chunks
• 2 tablespoons cornstarch to thicken

Directions:

1. Trim excess fat off meat. (Optional: Sear 2-3 minutes on each side using the Sauté function.) Unless the meat is very skinny or flat you probably want to cut it into pound-sized pieces. Place the meat in the Instant Pot.
2. Mix the stock and the seasoning packet in a measuring cup and pour over the meat. Add the bay leaf.
3. Seal pot and set on Meat for 60 minutes.
4. Let the pressure release naturally for 10 minutes and then quick release.
5. Add the potatoes and carrots and cook on high for another 3 minutes.
6. Let the pressure release naturally for 10 minutes and then quick release.
7. Remove beef and vegetables from Instant Pot. Thicken juice with cornstarch if desired (mix with equal amount of water before adding, then cook for a minute or two on Sauté). Serve all together.

Current notes:

• I’ve used the Au Jus seasoning thrice now, and I like the flavor but it’s a bit tangy as gravy. I either need to use less or try a gravy packet next time and see if we like that better.

Note: If you want to be really lazy you can use Little Potatoes and a bag of baby carrots instead of chopping!

(Adapted from The Midnight Baker and The Recipe Rebel.)