Instant Pot: Pot Roast AND Gravy

Yes and yum!
I finally did it after years of trying to make gravy I managed to make the perfect gravy. I also made a mouth watering roast after a ton of research on the topic. I found so many different time recommendations my head was spinning. I finally found someone that had tested out the same size roast at three different pressure cooker times and mastered the perfect time so I followed that. My roast was expensive at $16 but it was worth it because the quality of meat I had was great. What a treat this entire meal was for Ryan and I. Below are the recipes for both the roast and gravy. Yum!

What you need~

Roast

3-5 pound roast (cut into two 2 inch thick pieces)
olive oil (I used bacon grease)
1/2 onion white diced
4 cloves of garlic diced
2 cups of beef stock
1 bay leaf
Lawry's seasoning
1 packet of beef roast seasoning (use 1 cup of beef broth to mix into a paste)

Gravy

2 cups of stock (strained off of the meat pot)
4 tablespoons butter
1/4 cup flour

Roast
Start by turning your instant pot onto high sauté function. Add about a tablespoon of oil or fat (bacon grease) to the pan. Prep your roast by cutting it into two pieces (this prevents the outside from burning and the inside from being raw). Then pat dry and use the Lawry's seasoning on the roast. Sear the roast on all sides till it is light brown. Do not burn the meat. Take out of the pan and pour some of your beef broth in the pan. Make sure to deglaze ALL the little bits in the bottom of the pan to prevent that evil (burn notice). Add your onion and garlic along with all the rest of the beef stock. Let this shimmer for a minute before adding the steam rack to the instant pot. Place your meat back in the pot on top of the rack. Pour the beef roast paste on top the top of your roast. Place your bay leaf into the pot. Make sure the pot is set to not vent and set the pressure cooker to 45 minutes. When the pot is all done heating up and cooking and beeps turn off the pot and let it naturally release for 30 minutes. DO NOT quick release or touch the pot. At 30 minutes I released what pressure was left and opened the pot. You should not really have to do this though it should de-pressure on its own just fine. Remove your meat to rest and strain the broth in the bottom to remove the onions/garlic. Use this to make the gravy. Directions for the gravy below.

Gravy
Start by making sure your broth from the roasting process is strained properly to make a really smooth gravy you do not want clumps. Melt your butter and then add the flour. Let this bubble and heat until the flour/butter starts to get a light nutty brown color. Once you have this you start to slowly add the stock. I used 2 cups but you may need more/less. Take your time and be patient it will be worth it.

Cut up your roast and add that gravy. I hope you really enjoy this labor of love!

Until next time~
XoXo Emily