Ingredients
for 4 servings
POT ROAST
- 1 ½ lb chuck roast
- 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
- 2 tablespoons flour
MASHED CAULIFLOWER
- 1 cauliflower, cut into florets
- 1 cup beef broth
- 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 the Instant Pot on “Saute”. Once it says “Hot”, add the oil.
- When the oil is shimmering, add the chuck roast. Sear the meat until brown, about 3-5 minutes per side.
- Add the onion, carrots, and beef broth to the pot. Mix around until evenly distributed.
- Set the pressure knob to “Sealing” and close the lid until it beeps. Tip: Closing the lid can be tricky. Have the pressure knob at 11 o’clock and turn right.
- Select “Manual” and increase to 50 minutes. It will say “On” in a few seconds. Note: the Instant Pot will need to warm up for 5-10 minutes. Steam will be released and a few minutes later, the time will start counting down.
- After the time has expired, let the pot roast rest in the pot for 10 minutes. It will count up and read “L 0:10”.
- Using a towel or mit, release the pressure knob from “Sealing” to “Venting”. After the steam has been released, carefully take out the roast and veggies and transfer to a plate or cutting board, only leaving the liquid in the pot. Cover the 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 the sauce into another small bowl and cover to keep warm. Then clean out the Instant Pot.
- Place the cauliflower florets in the pot. Pour in the beef broth.
- Seal the lid and set the 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!
Nutrition Info
Calories 602
Fat 17g
Carbs 62g
Fiber 5g
Sugar 18g
Protein 40g