Delicious, never-dry pot roast in just 38 Minutes – Ranch Pot Roast has a delicious gravy that is a crowd pleaser!
I don’t know that we ever ate roast growing up.
It’s not for my mom not liking roast, but my dad is one of the pickiest eaters on the face of the earth – especially when it comes to meat.
If there is any sort of fat, gristle, or weird texture, my dad is OUT. He hates cuts of beef that aren’t lean (and usually ground) – so roasts weren’t a norm for us growing up.
They really *should* have been though, because when done right, roasts have a delicious, rich flavor – with perfectly rendered fat. It’s perfect for people like my dad, since when you carve a roast you can usually see the composition and can carve around any tissue or bits of meat you’d rather skip. It’s also got a great, fall-apart buttery texture that is perfect – and the luxurious gravy that comes with many roasts makes for a great topping for mashed potatoes or vegetables.
Because of that, I always have a hard time getting good ideas for a proper pot roast dinner – especially because I am not a good advance planner and often forget to cook something until about an hour before I want to be eating.
With roasts that causes a huge problem – the fat and connective tissue in pot roast takes hours to slowly break down – and a rich, salty, and velvety gravy can take hours.
If you’re like me, hours and hours NEVER seem to fit into your plans.
Luckily, I found my absolute must-have kitchen gadget- my new Instant Pot.
Instant Pots are electronic pressure cookers – with the awesome extra functions of being able to sautee right in the pot! (no browning in a separate pan needed, this gadget can truly make one-pot meals like no other!!) It can also be used as a slow-cooker, but I love it for meals that normally take half a day that I can have done in the span of a TV show.
- 2 tbsp sunflower coconut oil
- 4-5 lb pot roast
- 3 large carrots, peeled and sliced into rounds
- 4 stalks celery, sliced thin
- 2 cups chicken stock
- 1 ranch dressing packet
- 1 tsp celtic sea salt
- 1 tsp pepper
- Turn instant pot to sautee setting.
- Add oil, heat until shimmery.
- Add pot roast, let brown on each side (about 6 minutes per side).
- Remove pot roast, set aside.
- Add celery, carrots to pan.
- Cook until soft and lightly browned, about 5 minutes on sautee.
- Deglaze with stock.
- Add roast back into pan.
- Add ranch dressing packet to season.
- Add lid to instant pot, set to seal.
- Cook on meat with high pressure for 38 minutes, and let naturally release.
- Remove pot roast from pan.
- Set instant pot to sautee and reduce sauce to a thick gravy.
- Pour gravy over roast and serve immediately.