Instant Pot Classic Pot Roast and Potatoes
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Serves 4-6
Ingredients:
- 3-4 pound boneless beef shoulder roast
- Salt and pepper
- 1 tbs. olive oil
- 1 onion, chopped
- 4 garlic cloves, sliced
- 1 tsp. dried basil
- 1 tsp. dried thyme
- 2 tbs. tomato paste
- 2 cups beef broth
- 6-8 medium potatoes, quartered
Directions:
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.