I don’t know how regularly I will be posting for a while. I am in the middle of a huge spring clean. My apartment is getting painted, carpets cleaned, new blinds on all my windows, new light fixtures and possibly new tile in my kitchen and bathroom. My stove is currently sitting, unplugged, in the middle of my very small kitchen. I can get to the pressure cookers on my counter but I can’t get to anything else. Not very motivating to get in the kitchen and get cooking anything for the blog. I will probably be living on tuna fish and sandwiches from Subway for a while. These are two of my favorite things so that won’t be so bad.
Yesterday I found 2 beef roasts in the reduction bin at the grocery store. I don’t usually buy beef roasts because they are way outside my budget. These roasts were over half off so, of course, they came home with me. I am really glad they did. I had forgotten how much I like pot roast, potatoes and carrots. Sometimes simple is really the best.
Instant Pot Mini Pot Roast
From Wellness Becomes Her
2-3 lb chuck roast, cut in half
2 cups baby carrots
4 medium potatoes, cut into chunks
1 large onion, sliced
1 TBS Italian seasoning
2 tsp minced garlic
2 TBS olive oil
salt and pepper, to taste
2 cups beef broth
Preheat your pressure cooker on the saute setting. When hot, add the oil. When the oil is hot, sear the roast on all sides, 3-4 minutes per side. Remove the meat. Add the onion and return the meat to the pressure cooker. In a small bowl, combine the Italian seasoning, garlic and broth; mix well. Pour the broth mixture over the roast. Lock the lid and cook on high pressure 60 minutes. 10 minute natural release. Remove the meat. Add the potatoes and carrots to the pot. Lock the lid and cook on high pressure 4 minutes. At this point you can remove the vegetables and serve the broth in the pot as is or you can dissolve 1 1/2 tablespoons of arrowroot in 3 tablespoons of the broth, until smooth. Add back to the broth in the pot. Using the saute function, simmer until thickened.