Make a Pot Roast in about 2 hours instead of 8
INGREDIENTS:
2lb Pot Roast
4 cloves Garlic (minced)
2 small Onions (sliced)
1 cup Beef Stock
1 Tbsp Soy Sauce
1 Tbsp Fish Sauce/ Squid Sauce/ or Worcestershire Sauce
1 Tbsp Olive Oil
1 sprig Rosemary
1 tsp Thyme leaves or dried
2 Bay Leaves
2 Tbsp Red Wine
Salt & Pepper
8 oz Mushrooms (sliced)
2 Carrots (chopped)
4 small Golden Potatoes (chopped)
Corn Starch
DIRECTIONS:
Pat Pot Roast dry with a paper towel. Season heavily with good Salt & Pepper.
Set Instant-Pot to Sauté. Once the screen says "HOT" add Olive Oil
Once oil is hot, add the Pot Roast. (I had to kinda jam mine in to make sure the full surface made contact with the hot oil).
After about 5 minutes, flip the roast to the other side and cook for about 5 more minutes. We're trying to develop a good crust.
Once both sides are browned, remove the roast to a plate.
Add your Onion to the pot and sauté until soft. Add some Salt & Pepper. Then add Garlic for 30 seconds. Then add Mushrooms and cook for about 2 minutes while stirring around.
Add Red Wine to deglaze the pot. Scrape the pot with a wooden spoon to unlock all the good stuff stuck to the bottom of it. Allow the alcohol to cook off.
Add Beef Stock, Soy Sauce, Fish Sauce, Rosemary, Thyme, Bay Leaves. Taste it and season as needed.
Add HALF of the Potatoes and Carrots.
Place the Roast and any juices on top of all of the stuff in the pot. Close the venting knob and Pressure Cook on HIGH Pressure for 45 minutes. Then allow a Natural Release. (mine took about 20 minutes)
Remove the meat and wrap it in foil.
Add the remaining Potatoes and Carrots and pressure cook on HIGH for 8 minutes. Then do a Quick Release when the time is up.
Taste again and adjust the seasoning if needed. Ladle out about 1/4 cup of the broth into a bowl and add about a tablespoon of Corn Starch. Mix them and then add back to the pot and stir it all to thicken.
Cut the meat against the grain and serve with the veggies and gravy.
