▶ Full recipe below, send it to a friend who’d love this!⁣…



Full recipe below, send it to a friend who’d love this!⁣
By: Tiffany Lo Tasty

Ingredients (for 4 servings)
POT ROAST
1 ½ lb chuck roast (680 g)
salt, to taste
pepper, to taste
1 tablespoon oil
1 white onion, diced
4 carrots, sliced 2 inch (5 cm) long
2 cloves garlic, minced
2 cups beef broth (475 mL)
2 tablespoons flour
MASHED CAULIFLOWER
1 cauliflower, cut into florets
1 cup beef broth (235 mL)
salt, to taste
pepper, to taste
1 clove garlic, minced
1 tablespoon sour cream
fresh chive, for garnish

Preparation
Pat the chuck roast dry with paper towels. Season on all sides with salt and pepper.
Put Instant Pot on “Saute”. Once it says “Hot”, add oil.
When oil is shimmering, add chuck roast. Sear meat until brown, about 3-5 minutes per side.
Add onion, carrots, and beef broth to the pot. Mix until evenly distributed.
Set pressure knob to “Sealing” and close lid until it beeps.
Select “Manual” and increase to 50 minutes. It will say “On” in a few seconds. Note: Instant Pot will need to warm up for 5-10 minutes. Steam will be released and a few minutes later, time will start counting down.
After the time has expired, let the pot roast rest in pot for 10 minutes. It will count up and read “L 0:10”.
Using a towel, release pressure knob from “Sealing” to “Venting”. After steam is released, take out the roast and veggies and place on a plate, only leaving the liquid in the pot. Cover roast and veggies with foil.
Set the Instant Pot to “Saute” and once the liquid comes to a boil, add the flour. Whisk until mixed in and sauce has thickened, about 1-2 minutes.
Hit “Cancel” and remove the pot. Pour sauce into another small bowl and cover to keep warm. Then clean Instant Pot.
Place cauliflower florets in pot. Pour in beef broth.
Seal lid and set pressure knob to “Sealing”.
Select “Manual” and set time to 5 minutes.
Once time is up, using a towel or mit, release the pressure knob from “Sealing” to “Venting”. After steam has been released, carefully remove pot and dump out the liquid.
Using a potato masher or fork, mash the cauliflower until smooth.
Add the salt, pepper, garlic, and sour cream. Stir until everything is combined.
Serve with pot roast and gravy.
Enjoy!



Source link

Add Comment