How to make the best beef pot roast!
Instapot. This is the key to making the most tender, and easiest, beef pot roast. This is a how-to, you get to add whatever seasonings to the pot. Frozen or thawed pot roast.
Yield: 1 pot roast
Cost: 10
Equipment
- 1 instapot
- measuring utensils
Materials
- 1 2-3 lb beef roast ex. chuck roast, thawed or frozen
- 3 cups water can use all or part beef broth or bouillon
- seasonings of choice salt, pepper, taco, onions, garlic etc.
Instructions
- Rub the roast down with any seasonings you decide to add. Then place the thawed or frozen roast into the instapot on the metal trivet.
- Add 3 cups of water.
- Per your instapot instructions, place lid on the pot and lock. Set to sealing (not venting). Before putting lid on make sure the seal ring is on correctly, venting area is working right, etc
- Program your pressure cooker on the 'manual' setting to cook for 90 minutes for a THAWED 2.5 lb roast. Add 10 minutes of pressure cooking time for a frozen roast. *for every half pound difference in roast, add 5 minutes of cooking time.
- Once finished pressure cooking, let it naturally release for 30 minutes (this is the most important step!!) before turning the pressure release valve to the venting position. *this is what gives you the fall-off-the-bone, tender roast!
- Once the float valve has dropped, you can safely remove the lid to allow further cooling. Remove the roast and place in a bowl, use 2 forks to easily shred. Enjoy!
- If you want gravy, simply remove all fat/bones from the drippings. Put the instapot on 'saute' mode & add 1-2 tbsp flour or cornstarch. Stir until thickened.
Notes
Make a 'blank' pot roast to shred up & freeze for supper recipes when you are in a hurry. Easily add whatever seasonings needed later to create the perfect meal.
Make sure you let this naturally release, this is truly what makes the roast so tender and easy to shred.