Instant Pot Roast Beef and Lots of Gravy is a quick and easy dinner recipe that creates a tender, delicious roast with plenty of gravy to top a side of mashed potatoes.
- 4 lb chuck or blade roast boned or boneless
- 2 tablespoons olive oil
- 2 - .87 ounce packets of your favorite powdered brown gravy mix
- 1 - .87 ounce packet of powdered au jus mix
- 1 package of dry onion soup mix
- 2 tablespoons parsley dry
- 4 cups water
- 1/3 cup milk
- 3 tablespoons corn starch
Set your Instant Pot to saute, add olive oil then sear the roast on both sides.
Add in all of the packets, parsley followed by the water. Whisk until blended well.
Close the lid and seal, making sure that the value is set on SEALING.
Use the manual button and t set the pressure on high for 15 minutes per pound.
When done cooking let the pressure release naturally for about 20 minutes.
Whisk 3 tablespoons cornstarch into 1/3 cup cold milk
Remove meat, then turn Instant pot to sautee.
I like to drain the grease out of the cooked broth using an OXO Fat Separator first. Then return broth to Instant Pot
Add cornstarch and milk mixture to Instant Pot. With emersion blender, mix for 30 seconds. Cook for 4 minutes.
Serving: 0.25cup | Calories: 306kcal | Carbohydrates: 2g | Protein: 29g | Fat: 20g | Saturated Fat: 8g | Cholesterol: 105mg | Sodium: 154mg | Potassium: 511mg | Sugar: 1g | Vitamin A: 31IU | Calcium: 36mg | Iron: 3mg