INGREDIENTS
3 lb oven roast beef
1 medium onion
1 tsp black pepper
1,5 tsp salt
1,5 tsp season salt
1 tsp dry thyme
1 tsp rosemary dry
1 tsp onion powder
1 tsp garlic powder
1 tbsp chopped garlic
2 tbsp Worcestershire sauce
2 packs mushrooms 227 g each
2 cups beef broth
1 lb baby potatoes
1 tsp cayenne pepper
cornstarch slurry
INSTRUCTIONS
I have 3 lb oven roast beef and I will season that with 1 tsp of black pepper +1,5 tsp of salt + 1,5 tsp of season salt + 1 tsp of dry thyme + 1 tsp of rosemary dry +1 tsp of onion powder + 1 tsp of garlic powder all sides. Instant pot add 2 tbsp of avocado oil and press saute on hi. When oil is hot I put beef roast in and I sear each side for 2-3 minutes. Take beef roast out and put on a plate, put 1 tbsp of butter and add onion + 1 tbsp of chopped garlic + 2 tbsp of Worcestershire sauce and deglaze bottom. Put roast beef on trivet and in instant pot fatty side up and add 2 cups of beef broth + 1 lb of baby potatoes. Press cancel close the lid, press pressure cook on hi for 1 hour and 15 minutes then 15 minutes natural release then quick release. Take roast beef and put on plate. Press cancel then saute and I add cornstarch slurry ( 3 tbsp of cornstarch + 3 tbsp of water ) thicken the sauce + 1 tsp of cayenne pepper. Cut the beef roast and put back into pot and mix it.
