Instant Pot 3 Packet Pot Roast Food
3 PACKET POST ROAST ~ INSTANT POT
Quick and Easy, 3 Packet Pot Roast with Carrots and Onions. Mouthwatering, Delicious. Couldn't be easier!
Provided by Devour Dinner
Time 1h55m
Number Of Ingredients 8
Steps:
- In a small bowl combine Brown Gravy, Zesty Italian, and Ranch Mix. Stir to combine.
- Using 2/3 of the seasoning mixture. Cover roast with seasonings. You can add Salt and Pepper if you wish!
- In Crock Pot or Instant Pot, pour 1 cup water or beef broth.
- Use a rack and place carrots and onions on top.
- Sprinkle remaining seasonings over Carrots and Onions.
- Place roast on top of vegetables
- Close Instant Pot lid, make sure pressure valve is closed. Set to Manual for 90 minutes.
- Crock Pot: Cook on low for 6-8 hours
- Remove Roast and Vegetables from Instant Pot or Crock Pot.
- Remove 1- 1 1/2 cups reserve juices
- In a small saucepan add 2 Tbls Corn Starch to reserve juices and heat over medium/high heat to thicken. Use gravy over roast and vegetables.
INSTANT POT 3 PACKET POT ROAST
Time 1h12m
Number Of Ingredients 9
Steps:
- Mix all 3 packets together and mix well so seasonings are all blended.
- Rub seasoning mixture all over your meat. Coat it well.
- Turn pot on to saute, add in olive oil and brown meat on all sides.
- If any bits burnt on the bottom of your pan, remove meat from the pot, set aside. Pour 1 cup of beef broth into your pot and give it all a good scraping, removing all of those yummy bits into your broth. Put meat back into the pot.
- Set your pot to manual high pressure for 60 minutes. *Do a quick release.
- Remove your lid and add in your baby carrots and baby potatoes.
- Set your pot to manual high pressure for 12 minutes. Do a quick release.
- Remove your meat and veggies from the pot.
- Place pot on saute and bring broth to a boil
- Add in cornstarch slurry continue cooking for 1-2 minutes until you reach the desired thickness.
- Pour juices over the meat and enjoy!
Nutrition Facts : Calories 1154 calories, Carbohydrate 22 grams carbohydrates, Cholesterol 409 milligrams cholesterol, Fat 68 grams fat, Fiber 3 grams fiber, Protein 106 grams protein, SaturatedFat 27 grams saturated fat, ServingSize 1, Sodium 792 grams sodium, Sugar 4 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 33 grams unsaturated fat
3 PACK POT ROAST
Make and share this 3 Pack Pot Roast recipe from Food.com.
Provided by Nurse Amanda
Categories Stew
Time 7h10m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Place the meat in the slow cooker.
- In a small bowl, mix together the three mix packs.
- Sprinkle the mixes over the roast.
- Pour the water around the edge of the meat.
- Place the carrots around the meat.
- Cook on low for 5 hours.
- Add the potatoes after the 5 hours is up.
- Cook for another 2 hours.
- Serve and enjoy!
Nutrition Facts : Calories 118.1, Fat 0.6, SaturatedFat 0.2, Cholesterol 0.1, Sodium 266.1, Carbohydrate 25.9, Fiber 4.1, Sugar 3.5, Protein 3
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- To make the roast place the roast in the bottom of the Instant Pot*. In a bowl whisk the water together with the 3 mixes. Pour the mixture over the roast. Cover the pot and make sure valve is on “sealing.” Set to manual/pressure cook button to 60 minutes. The pot will probably take 10-15 minutes to come to pressure, then it will cook for 60 minutes. Once the pot beeps let the pressure release naturally for 15-20 minutes or until you can open the pot. Remove the lid and shred the meat and serve.
- For the ranch dressing mix: Run all the ingredients through a blender or food processor. Pulse about 10 times until all the granules are the same consistency. Store in an airtight container. To make ranch dressing whisk together 3 Tbsp of ranch mix, 1 cup mayonnaise and 1 cup milk until smooth. Refrigerate for half hour before serving.
- For the gravy mix: Run all the ingredients through a blender or food processor. Pulse about 10 times until all the granules are the same consistency. Store in an airtight container. To make gravy, mix 1/4 cup of mix with 2 cups of milk or water in a saucepan. Whisk over medium heat until smooth and it thickens.
- For the Italian dressing mix: Run all the ingredients through a blender or food processor. Pulse about 10 times until all the granules are the same consistency. Store in an airtight container. To make Italian dressing mix together 1/4 cup cinder vinegar, 2/3 cup olive oil, 2 Tbsp water and 2 Tbsp mix. Store in the refrigerator.
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- Let the meat sear for about 3 minutes before turning it over with a pair of tongs. Let the meat sear for about 3 more minutes continue turning until all sides are seared. *See notes for searing in a pan.
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