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One pot, no fuss for this absolutely delicious, pull apart, melt in your mouth pot roast!
I literally had to remove the plate away from the supper table just so there would be leftovers for the next day! The potatoes were delicious too and the only complaint from my family was that I should have made a larger roast.
There are some cuts of meat that are tougher, require longer cooking and need what I call ‘doctoring’ up. Somehow no matter how I made shoulder roast in the past, it never came out as soft and moist as the one that I made in the Instant Pot. Absolutely my newest way to make tougher cuts of roast in!
This was a great Sunday night family meal! Also great for holiday dinners! If you don’t have one yet, click here to buy one!
I’d love to hear from you. Have you made any roasts in your pressure cooker/ Instant pot?
I’m still loving experimenting with my Instant Pot!
Pat the beef dry with paper towels and then season both sides with salt and pepper.
Select the sauté button and add the olive oil to the pot. Braise the meat on both sided for 8-10 minutes, and then set on plate.
Add the chopped onions, garlic, dried basil and thyme. Mix well and stir until the onions have softened, about 3-4 minutes. Mix in the tomato paste and beef broth.
Press cancel to turn off sauté function. Add the browned beef to the pot and place the potatoes on top of the meat. Cover and lock lid. Press Manual button and set time for 80 minutes.
When finished, release the pressure and when ready, remove the lid. Transfer the potatoes and beef to a serving dish. Tent with aluminum foil loosely for 15 minutes before slicing the roast.
Strain the juices form the pan and use as is. If you like a thicker gravy, set the Instant Pot back to the Sauté function, add the juice and mix in 3-4 tbs. of flour to thicken the gravy.