Pot Roast- Instant Pot

Ingredients

2-3 lb inside round roast

4-6 carrots

1 onion

?celery if have it??

Lots Steak spice

Smidge Tarragon epicure

1 cup no salt beef broth (check fridge) [use as water for pressure cooker]

1tbsp corn starch

1 tbsp water

Directions

MAKE NOTE OF ROAST WEIGHT FOR COOK TIME

Season roast with lots of steak spice and just a bit of tarragon (epicure)

Let roast sit and cut carrot/onion & celery if using

Turn instant pot to saute and sear all sides of roast (use black tongs)

Remove roast and place in defrost bowl. Pour 1 cup no salt beef broth in IPA and scrape brown bits off pot bottom. (This is called deglazing the pan, makes gravy tasty)

Add carrots/onion/celery to IP and roast on top.

Cook 20 minutes for every 1lb of roast.

To make gravy.

Take 1-1.5 cups of liquid from the IP and add to sauce pot on the stove. Bring to a boil.

In a small dish, stir together 1tbsp corn starch and 1 tbsp water to form a paste.

Add paste to the boiling liquid, turn down and let simmer for about 5 minutes. Gravy should thicken slightly.