Instant Pot Roast with Veggies & Gravy

Written by Published on in Fall Recipes, Instant Pot & Slow Cooker, Main Entree

This mouth watering Instant Pot Roast with Veggies & Gravy is sure to be a family favorite. The mixture of fall apart roast and melt in your mouth veggies topped with delicious gravy makes for a recipe that you’ll make again and again.

Instant Pot Roast & Veggies
Print

Instant Pot Roast & Veggies

Recipe by troweCourse: Main Entree
Servings

4

servings
Prep timeminutes
Cooking timeminutes
Calorieskcal

Ingredients

  • 3 Pound Roast

  • 1 Tablespoon Salt


  • 2 Teaspoons Black Pepper

  • 2 Teaspoons Garlic Powder

  • 2 Teaspoon Onion Powder

  • 1/2 Teaspoon Paprika

  • 2 Tablespoons Olive Oil

  • 1/4 Cup Beef Stock

  • 2 Cups Beef Stock

  • 1 Envelope Ranch Dressing Mix

  • 1 One Ounce Envelope Brown Gravy Mix

  • 1 10.5 Ounce Can Cream of Chicken Soup

  • 1/2 onion, chopped

  • 5 potatoes, peeled and cubed

  • 1 red pepper, seeded, veined and cut into strips

  • 1 green pepper, seeded, veined and cut into strips

  • 2 cloves garlic, minced

  • Mushrooms, chopped

  • 2 Tablespoons Cornstarch

  • 2 Tablespoons Water

Directions

  • In a small bowl stir together the salt, pepper, garlic powder, onion powder and paprika and sprinkle evenly over all sides of the roast.

  • Heat the olive oil in the Instant Pot on saute mode for about two minutes to get the oil hot. Then add the roast and lightly sear on all sides, about 2 minutes per side. Don’t overdo this step or you’ll end up with an overcooked roast! Remove the roast from the instant pot.

  • Add about 1/4 cup of the stock to the pot and use a wooden spoon to deglaze.

  • Turn the instant pot off and return the roast to the pot.

  • Pour the remaining stock over the roast. Add the ranch seasoning packet, gravy pack and cream of chicken over the stock and meat. Place the lid on the pot and seal. Set to manual or meat on high setting. Cook for 20 minutes, then do a quick release.

  • While the roast is cooking, chop the onion, wash and peel the potatoes, and cut into 1-inch chunks. Then chop the peppers, garlic and mushrooms. I usually wait and start this process about 10 minutes into cooking the roast.

  • After doing the quick release, check and see if the roast is done. If it is, take it out and set aside. If it isn’t keep it in the instant pot. Add the veggies to the instant pot. Pushing them down with your wooden spoon into the liquid.

  • Place the lid back on the pot and set to manual for 4 more minutes, then, do a quick release.

  • Once the pressure has quick released, open the lid and remove the roast (if it’s still in the instant pot) and veggies with a slotted spoon and put on a serving platter. Cover the roast and carrots with foil to stay warm.
  • Turn the instant pot to saute. Once the liquid is boiling, stir together the cornstarch and water in a small bowl.

  • Whisk in the cornstarch and water mixture until gravy has thickened.
    Enjoy 🙂


Your Thoughts:

Comments are closed.