Instant Pot Pot Roast by Tidbits

 Ingredients

4-6 pounds beef roast, trimed fo excess fatand cut into about 2 pound chunks: use rump, chuck or sirloin

2 tabespoons kosher salt

1 tablespoon dried basil

1 tablespoon dried rosemary

1 tablespoon onion powder

1 tablespon black pepper

1 tablespoon dried oregano

1 tablespoon garlic powder

2 tablespoons olive oil

15 ounces beef broth

For the Gravy

3 tablespoons cornstarch

3 tablespoons cold water

big splash of Worcester-shire sauce (a tablespoon or 2)

Directions

1. Place roast on a large piece of foil for easy clean up. Combine salt, basil, rosemary, onion powder, black pepper, oregano, and garlic powder in a small bow.  Press the seasonings into all sides of the roast.

2. Select saute or brown on the pressure cooker. When it says Hot add oil.

3. Add meat and brown each side for about 4 minutes. This process will take 15-20 minutes. May need to be done in batches if you're cooking more than 4 pounds of meat.

4. Turn the pressure cooker off

5. Remove beef from the pot and set on a plate.

6. Pour beef broth into the pot and scrape up the borwned bits from the bottom. Return beef to the pot.

7. Secure the lid and turn the pressure release knob to a sealed position. Cook at high pressure for 90 minutes.

8. When cooking is complete, use a natural release.

9. Set beef on a cutting board to rest. Pour drippings from the pot into a fat separator then pour it back into the pot,discarding the fat.

10. Combine cornstarch and water in a small cup. Using the suate function, bring the drippings to a simmer and whisk vigorously as you pour in the cornstarch slurry.

11.Continue stirring for 1-2 minutes as it thickens.  Add a splash of worcestershire sauce and season with additional sat and pepper,if needed. 

12. Slice, shred, or chunk the roast and serve with a side of mashed potatoes and gravy.