Cold weather means hearty dinners. Even better if they’re easy. This one is perfect for the days I’m busy and don’t have a ton of time to commit to an involved dinner. It’s literally dump the roast in, cover with toppings, and turn it on. Voila! Try with chuck roast or arm roast and pair with some mashed potatoes for some comfort food, or a salad to make it lighter. Either way, enjoy!
Ingredients:
3 pounds frozen beef roast
1 cup beef broth (can substitute chick or veggie, too)
1 packet ranch dressing seasoning mix
12 to 16-ounce bottle of Italian dressing
1 stick butter
Salt to taste
Pepper to taste
Optional Gravy
3 Tablespoons cold water
3 Tablespoons cornstarch
Juices from roast drippings
Place the trivet inside the inner pot, pour the broth in, add the roast, then top with dressing, seasonings, and stick of butter. Place lid on and cook on high pressure for 90 minutes (make sure the vent is set to seal). If beef is thawed, reduce cook time to around 45 to 50 minutes. When finished, naturally or quick release the pressure. Remove meat and shred.
For gravy: In a small bowl, mix the water and cornstarch until there are no lumps. Turn the instant pot onto saute and once the juices are heated, slowly add slurry and stir until thickened into gravy.
Enjoy!
