Instant Pot Pot Roast

Pot Roast at it’s finest! This pot roast is made in no time at all in a pressure cooker and the homemade gravy is the best of the best! I love to cook this ahead of time to have ready and waiting to finish up and pile on the plates at dinner time for a hearty and well rounded meal. It doesn’t get any better than this for a filling meal during the cooler winter months.

I like to serve my roast over some mashed potatoes, but if you don’t want to take it the extra few steps, you could always leave the potatoes in their quartered form. No matter which way you go with it, everyone is sure to enjoy it.

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This pot roast is as simple as they get. The homemade gravy is the most complicated part, and making it in the instant pot makes it almost fool proof. The only thing that is a little different is that the potatoes are more of a yellow color after being cooked in all that dripping goodness. But, that also makes them taste that much better.

This makes a nice big pot of food that can feed the crowed and keep them full and happy!

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Instant Pot Pot Roast

Yield: 8

Author: The Skinny Fork (Amanda Plott)

Prep time: 20 MinCook time: 35 MinTotal time: 55 Min

A traditional pot roast with potatoes and carrots made in little time at all in the Instant Pot and topped off with a homemade gravy!

Ingredients

• 3 Lbs. Chuck Pot Roast, Cut into 6 Pieces
• Salt & Pepper
• 1 Tbsp. Olive Oil
• 1 Medium Yellow Onion, Chopped
• 2 Tsp. Minced Garlic
• 1 Tbsp. Tomato Paste
• 1/4 C. Red Wine
• 1 1/2 C. Reduced Sodium Beef Stock
• 2 Tbsp. Worcestershire
• 5 Large Carrots, Cut into 2” Pieces
• 1 1/2 Lb. Potatoes, Quartered
• 1 Tsp. Rosemary
• 1 Tsp. Thyme
• 2 Whole Bay Leaves
• 2 Tbsp. Butter
• 1/4 C. All-Purpose Flour

Instructions

1. Season the pieces of roast with the salt and pepper.
2. Heat the 1 Tbsp. of oil in the base of an instant pot and place the pieces of meat into the hot base to brown on all sides for 2-3 minutes.
3. Remove the meat to set aside.
4. Add the 1 chopped yellow onion to the instant pot and sautee for 2-3 minutes.
5. Stir in the 2 Tsp. Minced Garlic and 1 Tbsp. Tomato Paste to cook for about a minute or two or until fragrant.
6. Add in the 1/4 C. red wine and scrape down the bottom of the instant pot of all it's crispy browned bits.
7. Turn the instant pot off and stir in the 1 1/2 C. broth, 2 Tbsp. Worcestershire, and chopped carrots.
8. Top the carrots with the browned chunks of meat.
9. Top the meat with the potatoes and sprinkle the 1 Tsp. Rosemary, 1 Tsp. Thyme, and 2 Whole Bay Leaves.
10. Secure the lid, set the steam valve to sealed, and cook on high pressure for 35 minutes.
11. Once done, allow the steam to release naturally.
12. Set the potatoes aside in a bowl.
13. Remove the meat and carrots to set aside on a plate and cover with foil to keep warm.
14. Beat the mashed potatoes with a splash of unsweetened almond milk and season with salt and pepper to taste; set aside and cover to keep warm as well.
15. Strain the beef drippings through a fine mesh strainer, reserving 2 C. of the broth.
16. Whisk together the 2 Tbsp. butter and 1/4 C. flour in the base of the instant pot and set it to sauté to make your roux.
17. Slowly add the 2 C. reserved drippings, whisking constantly until the gravy has reached your desired thickness then remove from heat. Season with salt and pepper to taste.
18. Plate accordingly and enjoy right away!

Nutrition Facts

Calories

572.60

Fat (grams)

30.88

Sat. Fat (grams)

12.94

Carbs (grams)

27.10

Fiber (grams)

3.28

Net carbs

23.83

Sugar (grams)

3.44

Protein (grams)

45.98

Sodium (milligrams)

313.58

Cholesterol (grams)

148.81

Nutritional Claims: Egg Free • Peanut Free • Tree Nut Free • Soy Free • Shellfish Free • Pork Free • Crustacean Free • Celery Free • Mustard Free • Sesame Free • Lupine Free • Mollusk Free

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Biscuit & Gravy Waffles

Waffles, waffles, waffles! These waffles are extra special and made with a quick and easy to make biscuit like batter and then topped off with a homemade sausage gravy that takes no time at all to come together. I saw this idea a while back and once I got my waffle maker, I knew it was going to have to be on my list of things to try out.

The biscuit waffle batter is super simple and made with just a handful of pretty standard ingredients. I went with a self-rising flour just because I happened to have it on hand and I knew that it would help fluff these waffles up in just the right way.

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I kept these lightened up by swapping in unsweetened almond milk where I could and also by using a turkey breakfast sausage instead of pork. My waffle maker makes REALLY BIG waffles. About a quarter of one of these waffles could stand to be a serving, but I am completely full and satisfied with half of one of these bad-boys.

These waffles ended up crisp on the outside and soft and fluffy on the inside while that sausage gravy on top was perfection to the biscuit and gravy goodness!

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Biscuit & Gravy Waffles

Yield: 8

Author: The Skinny Fork (Amanda Plott)

Prep time: 15 MinCook time: 6 MinTotal time: 21 Min

Biscuit waffles topped off with a tasty homemade lightened up sausage gravy. Yep, that's right, biscuits and gravy in waffle form!

Ingredients

Waffles

• 2 1/4 C. Self-Rising Flour
• 1/2 Tsp. Salt
• 1/2 Tsp. Pepper
• 6 Tbsp. Butter
• 1 1/2 C. Unsweetened Almond Milk
• 1 Whole Large Egg

Sausage Gravy

• 1/2 Lb. Turkey Breakfast Sausage
• 5 Tbsp. Butter
• 7 Tbsp. Flour
• 1/2 Tsp. Seasoning
• 4 C. Unsweetened Almond Milk

Instructions

Biscuit Waffles

1. Preheat the waffle iron accordingly.
2. Stir together the 2 1/4 C. flour, 1/2 Tsp. salt, and 1/2 Tsp. pepper in a medium bowl.
3. Cut in the 6 Tbsp. butter until a course sand like mixture forms.
4. Slowly stir in the 1 1/2 C. milk and 1 egg until just coming together.
5. Spoon or scoop the dough onto the prepared waffle iron, close and cook according to waffle iron instructions. (Mine is right at about 6 minutes.)
6. Once done, remove from the waffle iron and set aside.
7. Rinse and repeat the cooking process with all of the batter.

Sausage Gravy

1. Cook the 1/2 Lb. sausage in a skillet over medium heat until cooked through and browned.
2. Add in 5 Tbsp. of butter along with the sausage to melt.
3. Add in the 7 Tbsp. flour and stir to cook for a minute or two to make your roux.
4. Whisk in the 1/2 Tsp. seasoning and slowly add in the 4 C. almond milk.
5. Bring it all barely to a bubble, whisking constantly.
6. Once the gravy starts to bubble, it should be getting nice and thick!
7. Turn the heat off and season with salt and pepper to taste.

Nutrition Facts

Calories

318.76

Fat (grams)

18.67

Sat. Fat (grams)

10.37

Carbs (grams)

32.28

Fiber (grams)

1.64

Net carbs

30.64

Sugar (grams)

0.27

Protein (grams)

5.67

Sodium (milligrams)

809.75

Cholesterol (grams)

47.65

Nutritional Claims: Sugar Conscious • Peanut Free • Soy Free • Fish Free • Shellfish Free • Pork Free • Red Meat Free • Crustacean Free • Celery Free • Mustard Free • Sesame Free • Lupine Free • Mollusk Free • Alcohol Free

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