Classic Pot Roast

By carvalhohm

Ingredients

• thicken:
• 1 1 to 4-pound) to 4-pound) boneless beef chuck-eye roast, trimmed
• salt and pepper
• 1 1 1 tablespoon vegetable oil
• 1 1 1 onion, finely chopped
• 2 2 2 tablespoons tomato paste
• 2 2 2 cups beef broth
• 2 2 2 pounds small Yukon Gold potatoes
• 1/4 1/4 1/4 cup all-purpose flour
• 1/4 1/4 1/4 cup cold water

Details

Servings 4

Preparation

Step 1

Pat the roast with paper towels to remove as much surface moisture as possible. Season all sides well with salt and pepper.

Select Instant Pot “Saute” and add oil to the cooking pot. When hot, brown roast on all sides, 8 to 10 minutes. Remove to plate or platter once browned.

Add the chopped onions to the oil in the pot, which still set to Saute. Cook, stirring occasionally until softened, about 3 to 5 minutes.

Stir in tomato paste and cook, stirring constantly, about 3 minutes. Add broth, stir and simmer until slightly reduced about 3 minutes. Scrape up all the browned bits stuck on the bottom of the pot while broth is simmering.

Place the browned pot roast and any accumulated juices in the pressure cooking pot and place potatoes on top of the meat. Lock lid in place and move

Select High Pressure and set the timer for 90 minutes. When beep sounds, turn off pressure cooker and allow pressure to release naturally for 15 minutes. After 15 minutes, use a quick pressure release to release any remaining pressure.

Carefully remove the lid. Transfer potatoes and beef to serving dishes. Cover beef loosely with aluminum foil, and let rest for 15 minutes before carving.

In the meantime, strain juices and skim excess fat from the juices. Return juices to the pressure cooking pot, select Sauté. Place flour and cold water in a small bowl and whisk until smooth.

Once juices reach a rolling boil, slowly pour flour/water mixture into the juice, while stirring constantly. Thicken as desired, adding more water if it gets too thick.

Carve beef, pour thickened gravy over all to serve. Serves 4-6.