Instapot Cross-Rib Roast

November 28, 2018 • 0 comments

Instapot Cross-Rib Roast
From frozen to tender in 90 mins, a pressure cooker is a favorite for cooking up a quick week night roast, that will be lunch box ready for the next day too.
  • Prep Time: minutes
  • Cook Time: minutes

Ingredients

  • (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

Directions

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 along against the grain, remove the twine as you go. 

Enjoy! 

Pan Gravy

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.)

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