Instant Pot Mini Pot Roast (Whole 30)

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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.

A Solitary Thanksgiving Feast–Mashed Potatoes and Gravy

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I have come to the conclusion that mashed potatoes and gravy are the least photogenic food on the planet. Fortunately, they taste a lot better than they look.

Steph's Smashed Potatoes


Ingredients
3 small Yukon Gold potatoes
1 TBS butter
1 TBS milk
Salt and pepper to taste

Place the potatoes into a small saucepan. Add enough water to cover. Bring to a boil and cook until tender, about 60 minutes. Drain the potatoes and roughly mash with a fork or a potato masher. Add the milk, butter and salt. Continue mashing until the butter is melted and the potatoes are the desired consistency, you want them mashed not liquefied.

Variation: Mince one clove garlic and microwave 45 seconds. Add garlic and 1 ½ teaspoons chopped chives to the potatoes and mix well.

Adapted from a recipe by Steph Norton

The key to success with the gravy is to use the best broth you can find. I usually use my homemade vegetable broth but was out this time. Instead, I used Swanson’s chicken broth. Make sure you taste before you season, especially with canned broth. You may need to add very little extra salt.

Gravy


Ingredients
2 cup broth
2 TBS flour
Salt and pepper, to taste

In a medium saucepan, heat the broth until hot but not boiling. Place the flour in a small bowl and ladle in enough hot broth to dissolve the flour, about ¾ cup broth. Use a small whisk and whisk until smooth. Pour it back into the hot broth, whisking the broth as you pour. Cook over medium heat, stirring frequently, for 5-8 minutes or until lightly thickened. Add salt and pepper, if desired. 2 cups gravy.

Adapted from a Mollie Katzen Cookbook, I don’t remember which one