Pot Roast- Instant Pot
2-3 lb inside round roast
?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
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.