- (4.5 lbs) Cross Rib Roast
- (2 Tablespoons) Olive oil
- (1 Tablespoon each) salt and pepper
- (1) Onion, sliced
- (1 cup) Water
- (1 teaspoon of each) Variety of crushed dried herbs- rosemary, oregon, tarragon, thyme, bay leaves
Place slice onions and water in the instapot. Add steamer rack.
Remove roast from freezer, and place on the steamer rack. (Yes a frozen roast!)
Rub olive oil, salt and pepper, and spices over the top of roast.
Place the lid on, secure the steam valve to tighten.
Program Instapot (electric pressure cooker) to 60-70 mins on high pressure. (70 mins for medium, if you want more rare 60 mins)
Then after the 60-70 mins of pressure cooking, allow the Instapot to slow release for 20-25 mins, or when the valve is down.
Remove roast to rest for 5-10 mins. You can prepare a quick gravy by with the pan juices and onions detailed below.
Slice against the grain, remove the twine as you go.
Once roast and steamer rack are removed, switch Instapot to saute, add 2 Tablespoons of cornstarch or arrowroot to thicken. Allow to cook and bubble to thicken. (You may need to add more cornstarch a tablespoon at time if needed to thicken.)