Instant Pot Pot Roast

Updated at: Sun, 09 Jun 2024 22:20:00 GMT

Step 1

Add the oil and the butter to the Instant Pot, hit saute, and adjust so it’s on the More or High Setting. After 3 minutes of heating up, in batches, sear each side of the roast pieces or about 2 minutes (Make sure you move the meat around for a few moments as soon as it touches the oil, otherwise it will stick to the bottom of the pot) Once done searing, transfer the roast to a plate, keeping the remaining butter and oil in the pot

Step 2

Add the onion to the pot and stirr constantly while sauteing for about 3 minutes. It will release liquid and you will be able to dislodge any browned bits that are stuck. The bottom of the pot should have nothing stuck to it so the pressure cooking is ok.

Step 3

Once the bottom of the pot is clearned and the onion is lightly translucent, add the garlic and saute for another minute

Step 4

Add the banana peppers (Remove stems first, and keep a few peppers for garnish when serving), and the juice from the peppers. Then add the beef broth, ranch dip mix, aus ju mix, and brown sugar. Mix well. (Optional: Add carrots)

Step 5

Return the seared meat to the pot, piling one piece on top of the other. Secure the lid and move the valve to the sealing position. Hit Cancel and then manual or Pressure Cook on High Pressure for 65 minutes. When done, allow for a 15 minute natural release followed by a quick release.

Step 6

After the lid is removed, use tongs to carefully transfer the meat to a serving dish (the meat will be very tender). Then, hit cancel, then hit saute and adjust so it’s on the More or High setting.

Step 7

GRAVY PORTION:

Step 8

As the sauce is coming to a bubble, in a separate bowl, mix together the gravy porition ingredients.

Step 9

Once the sauce is bubbling, whisk in the gray portion and allow to bubble for 30 seconds. Turn the pot off by hitting cancel. The sauce will have thickened perfectly.

Step 10

Serve and ladle the gravy over the roast.

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