PANTRY PRESSURE COOKER POT ROAST WITH GRAVY

If you're like me, you've got a pantry full of seasonings, boxed pasta and soups that just sit and sit. Here's a way to use up a whole bunch of those seasoning packets and make one of the best pot roasts you've ever had!

Here's all those seasoning packets. Use them to make this yummy pot roast!

Heat olive oil in a skillet or your pressure cooker.

Sear the meat on all sides.

Put the meat in the pot you're using to cook it in and dump all the seasonings on top. Add the stock. (if you are braising this in the oven, you will need to increase the stock to 2 cups)

This is 2 hours in a pressure cooker. It is simply falling apart.

Strain the drippings to remove all the onion pieces. If you like those in your gravy, skip this step. Reserve 1 cup and set aside for gravy.

Slice, if you can. Mine usually just falls apart so i just sort of make it into chunks. Pour any remaining juice that isn't reserved for the gravy back over the meat to keep it moist.

Delicious and juicy!!

 Here's all you'll need to make this yummy gravy. Don't forget to save a cup of the drippings from the pot roast.

Melt the butter and add the flour. Cook for 2-3 minutes.

Add the drippings and heat back up to simmer.

In a separate bowl or glass, mix the milk and corn starch together. Then add to pan and continue to cook and whisk for another 2-3 minutes.

Gravy should be thick and creamy.

Use this on the potatoes and the pot roast. It's delicious!!

Pantry Pot Roast

Charene Whorton 2010

Print version

Ingredients

3-4 pounds beef roast

1 packet ranch dressing dry mix

1 packet brown gravy dry mix

1 packet onion soup mix

2 T olive oil

1 cup chicken or beef stock

salt and pepper to taste

couple dashes of worsteshire

For Gravy

2 T butter

1 T flour

1 cup milk or cream

1 T corn starch

1 cup of meat drippings

Directions

This can be prepared in a pressure cooker, slow cooker or in a pot in the oven.

Heat olive oil in a skillet or your roasting pan if large enough, sear all sides of the roast.

Place roast in pan of your choice. Dump all the packets on top of the roast, add stock and worsteshire to pan (If cooking in the oven, increase stock to 2 cups). Cover and cook. Pressure cooker – 2 hours at high pressure, Slow cooker – 8 hours on low, oven – 8 hours at 275 degrees.

Remove roast from pan and place in a covered dish to let it rest for a few minutes. Strain the drippings and set aside about 1 cup for the gravy. Pour the remaining drippings back on the roast to keep it moist.

For Gravy

Melt butter in skillet, add flour. Cook while whisking about 2 minutes. Add drippings, heat to simmer. Stir together milk and corn startch in a separate cup and pour into pan while whisking. Continue to cook for another 2-3 minutes until it thickens.

Slice and serve pot roast with a side of potatoes and vegetables or salad. Use gravy on both pot roast and potatoes, it’s full of flavor! Enjoy!

Here are the links to the garlic mashed potatoes and gravy also featured here. 
Garlic Mashed Potatoes
Gravy 

Also pictured for the vegetable is 
Parmesan Roasted Asparagus