Ingredients
3lb beef chuck cross rib boneless, even thickness
1 tsp salt per side
Pepper evenly sprinkled
1 packet onion soup mix
1 beef bullion
2 cups water
1 small pack baby carrots
4TB butter
1/3c flour
Roast drippings from above
Directions
Season roast with salt and pepper
Set Instant Pot to Sauté high, sear 5 min per side with a drizzle of olive oil
Top roast with onion soup mix.
Add water and bullion cube to the sides
Change IP to Slow Cook High for 4.5 hours, leaving vent open
Add carrots and Pressure Cook for 4 minutes, quick release steam
Remove roast and carrots to plate and tent with foil
Pour drippings into 2 cup measuring Pyrex, pour fat off top and strain out onions as desired
Change IP to Sauté low, melt butter until bubbling. Add flour, whisking out all the lumps while cooking for 1 minute.
Slowly whisk in beef broth until combined. May need to add some hot water until desired consistency is reached.
Return gravy to bowl
Serve with mashed potatoes
Return gravy to bowl
Serve with mashed potatoes
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