Old Fashioned Pot Roast in the Instant Pot
Servings
4-6servings
Cook Time Passive Time
60minutes 35minutes
Servings
4-6servings
Cook Time Passive Time
60minutes 35minutes
Ingredients
Instructions
  1. Turn Instant Pot on to Sauté High. Add cooking fat.
  2. Rub meat with 1/2 tsp. salt and 1/4 tsp. black pepper. Add meat to hot oil and brown on each side. This should take 3-4 minutes per side.
  3. Once meat is browned on all sides, remove to a plate and set aside.
  4. Keeping Instant Pot on Saute High, add sliced onion, cooking until tender and slightly browned, about 8 minutes. Stir occasionally.
  5. Once onions are slightly browned and tender, add tomato paste and allow that to cook for 3 minutes.
  6. Add vinegar, fish sauce, garlic and broth. Stir well to combine.
  7. Add roast back to the pot and secure the lid. Turn valve to sealing.
  8. Set Instant Pot to Manual, High pressure, 35 minutes. While the roast cooks, clean and chop your vegetables to even, approximately 1 inch cubes. Cover and set aside.
  9. Once the 35 minutes has passed, allow to depressurize for about 5 minutes, then move the valve from sealing to venting to release the rest of the pressure.
  10. Remove the roast to a baking sheet and cut into roughly two inch chunks. Taste the broth and add more salt and/or pepper if desired. Remember that you are adding a bunch of unseasoned vegetables so you will likely need to add salt and pepper now. Add the vegetables and reseal the Instant Pot. Set to High pressure for 6 minutes. Make sure to move the valve back to sealing.
  11. Turn your oven broiler on to high. Place meat under broiler and broil for about five minutes, watching carefully so that it doesn’t burn, and turning it once or twice during this time to brown all sides. Remove meat to serving platter. Cover with foil to keep warm.
  12. Once vegetable cooking time has elapsed, move the valve to venting to release the pressure. Turn Instant pot back on to Sauté High.
  13. Using a slotted spoon, remove all vegetables from the Instant Pot to the same baking sheet you used to broil your meat. Place the baking sheet back under the broiler to brown and crisp the vegetables. This should take 8-10 minutes. Watch them carefully and flip the veggies over halfway through.
  14. Meanwhile, once your broth comes to a boil, add your thickener. If using glucomannan, add 1/4 tsp. at a time, whisk in well, and only add more if you want your sauce to be thicker. Mine took a full teaspoon, but add carefully and slowly to get the thickness you desire. If using arrowroot (or cassava flour or tapioca) add the starch to a bowl of 2 Tbsp. cold water and mix well. Now add this slurry to your boiling broth and whisk in well. Allow this to boil for a couple minutes to come to it’s full thickening power. If you want your sauce thicker, you can add more. Again taste for seasoning and add more salt and/or pepper if desired.
  15. Remove veggies from oven and add them to your platter with the meat. Either drizzle the gravy over the dish or serve separately. Bon appetite!