INSTANT POT BEEF POT ROAST RECIPE

INSTANT POT BEEF POT ROAST RECIPE

Instant Pot Beef Pot Roast: a favorite family recipe for an extra flavorful tender beef pot roast that can be made in a crock pot or instant pot!

I am crazy excited to be sharing one of my favorite family recipes with all of you today. This pot roast is absolutely legendary. We make this Instant Pot Beef Pot Roast at least once a month on Sunday for a big family supper.

Sunday suppers, featuring a roast, started way before I was even born. My Mom always tells stories about my granny making a big gorgeous pot roast every single Sunday, without fail. I love carrying on that family tradition today.

Honestly, if I could give you a bite through the screen, you would have no idea it was made with those ingredients! They all combine to make the most incredible, full flavored, beef gravy and a super tender pot roast.

The coffee was added because my Granny makes an amazing roast with coffee, the wine and McCormick Brown Gravy Mixes are my Mom’s additions and the soy sauce was all me. This is absolutely a family effort recipe!

I know the soy sauce is the most out there ingredient, but you would never know it’s in there! When I was in high school, I worked at a high end Mexican restaurant in Texas. They used to use pineapple and soy sauce to marinade their beef fajitas. I added it on a whim once to our pot roast, in place of salt, and we never turned back.

INGREDIENTS:

• 4 (1 oz) packets McCormick Brown Gravy Mix
• 3 tablespoons corn starch
• 1 cup brewed coffee
• 8 oz red wine (cabernet)
• 1/2 cup reduced sodium soy sauce
• 3 tablespoons worcestershire sauce
• 8 large cloves garlic, minced
• 2 teaspoons freshly cracked black pepper
• 2 tablespoons oil
• 3 lb bottom round roast
• 1 large bag carrots, peeled and roughly chopped
• 1 large sweet yellow onion, roughly chopped
• 2 cups sliced portobello mushrooms

DIRECTIONS:

1. In a large bowl, whisk together McCormick Brown Gravy Mix and cornstarch. Slowly whisk in coffee so there are no lumps. Then whisk in wine, soy sauce, worcestershire sauce, garlic and black pepper. Set aside.
2. Instant Pot Directions:
3. Set instant pot to saute. Add oil to pot and quickly sear meat on all sides. Turn off saute.
4. Top meat with carrots, onion and mushrooms. Pour gravy mix on top and place lid on Instant pot with steam valve closed.
5. Turn Instant Pot on to manual and set for 105 minutes on HIGH pressure. Do a natural release for 15 minutes.
6. Remove roast from instant pot, shred with forks. Stir gravy and vegetables to combine.
7. Serve roast topped with gravy and vegetables over mashed potatoes.

Slow Cooker Directions:

1. In a large heavy bottomed pot over medium high heat, add oil. Add meat and quickly sear on all sides. Transfer meat to slow cooker.
2. Top meat with carrots, onion and mushrooms. Pour gravy mix on top and place lid on slow cooker.
3. Cook on low for 8 hours.
4. Remove roast from instant pot, shred with forks. Stir gravy and vegetables to combine.
5. Serve roast topped with gravy and vegetables over mashed potatoes.
6. This post is sponsored by McCormick. All opinions are, as always, 100% my own. Thank you for supporting the brands that I love!

Recipe Source:thenovicechefblog.com