Best Ever Instant Pot Roast

pressureluckcooking.com

Michelle Marcinko

1.5 tsp of kosher salt

1.5 tsp of seasoned salt

2 tsp of black pepper

½ tbsp of dried parsley

1 tsp of dried thyme

1 tsp of of dried rosemary

1 tsp of onion powder

1 tsp of garlic powder

2 tbsp of extra virgin olive oil

1 tbsp of salted butter

2 yellow onions, sliced longways into thick wedges

1 tbsp of sliced garlic

2 tbsp of Worcestershire sauce

6 to 8 oz of Portobello mushrooms, sliced

2 cups of beef broth

1 cup of a dry red wine (use one you would drink and not a red cooking wine - a Pinot Noir is great)

3 tbsp of cornstarch 3 tbsp of water to form a slurry

1 oz packet of any beef gravy flavor (I used Au Jus but any will do)

subheading: Veggies to be wrapped in foil:

8-14 oz bag of baby carrots

1 lb of baby white potatoes (the best kind for this dish)

This is literally one of the best pot roasts I’ve ever had. Super rich in flavor and abundant in goodies. Follow this recipe to a T and I think you’ll agree.

Cooking the potatoes and carrots in separate foil pouches as opposed to being directly exposed in the pot while pressure cooking is a MAJOR tip in order to make sure they don’t turn into mush!

Directions at pressureluckcooking.com

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