Beef Pot Roast and Gravy ala Instant Pot

I just got an Instant Pot recently, and have found it to be a great tool for making beef pot roast.  There is one noticeable difference between roasting the beef in the oven and browning and cooking it in the Instant Pot, namely, the amount of liquids that remain when cooked in an instant pot is remarkable.  Therefore, a great recipe for beef roast needs to have a great recipe for gravy.  (See below.)

Ingredients:

• 2lb Beef Roast
• Seasoning salt to taste  (I used Tony Chachere's Original Creole Seasoning.)
• Flour
• 2 Tbsp vegetable oil
• 3 carrots cut into three-inch lengths
• 1 stalk celery cut into 3-inch lengths
• 1 medium onion sliced
• 2 cups whole Mushrooms 
• 1/4 cup red wine
• 1 bay leaf
• 1/4 tsp dried thyme
• 2 cups beef stock

Directions:

1. Set the Instant pot to Saute.
2. season the beef on all sides with the season salt.
3. sprinkle beef with flour, (shake off excess)
4. Wait for the pan to get hot.
5. pour in 2 Tbsp oil
6. brown meat on each side, (about 5 minutes per side.) Brown the edges of the roast as best as you can too.
7. remove the roast from the pan
8. place sliced onion into the pan and 1/4 cup of red wine.  Scrap the bottom of the pan to deglaze the pan and get the little brown bits up.  (Those are flavor crystals.)
9. Add carrot, celery, bay leaf, thyme, roast, and 2 cups of beef stock.
10. Close the lid and set Instant Pot to Pressure cook (high pressure) for 60 minutes.

The vegetables are going to give their life for the meat and the broth, they will not be worth eating once the roast is done.  It would be wise to steam some more carrots and some potatoes to have with the meat.  We put the vegetables on about 15 minutes prior to the meat getting done.

When the meat is done, remove from the pan and let rest. 

Gravy:

Ingredients

• 2 cups beef broth (you can also use beef dripping from a roast)
• 2 teaspoons garlic powder
• 1 teaspoon onion powder
• 1 tablespoon worcestershire sauce (optional)
• 1/4 cup cold water + 3 tablespoons corn starch
• salt and pepper to taste

Instructions

1. In a medium sauce pan, bring beef broth to a boil over medium-high heat. Stir in garlic powder, onion powder, and Worcestershire sauce.
2. In a bowl whisk together cold water and corn starch until dissolved. Pour into boiling beef broth and reduce heat to medium-low. Stir until thickened.
3. Season with salt and pepper. Taste, add more salt and pepper if needed. Taste again to make sure it is just right. 

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