Friday, August 24, 2018

Hot Roast Beef with Gravy - Instant Pot

An open-faced hot roast beef sandwich, made with a rump roast and served with white bread, homemade mashed potatoes and topped with gravy.
An open-faced hot roast beef sandwich, made with a rump roast and served with white bread, homemade mashed potatoes and topped with gravy.

Instant Pot Hot Roast Beef

Who remembers a hot roast beef? You don't hear much about them these days, but basically, it's an open-faced roast beef sandwich, served over plain or toasted white bread, with a scoop or two of homemade mashed potatoes... and plenty of gravy. Typically a leftovers meal, I had a very specific craving for one, so I had to start from scratch and make a roast!

One of my favorite things to cook in a slow cooker are roasts, but I've really fallen in love with using my multi-cooker/pressure cooker for them. Instead of taking 3 hours on the stovetop, or even longer in a crockpot, you can have a fork tender chuck or rump roast on the table in about an hour.

The most well-known of these appliances right now is the Instant Pot brand of course, but there are a multitude of brands that both preceded and followed it, so you have a wide range of these pressure cookers to choose from today. I have several, all of which I had well before the Instant Pot went viral, so I refer to all of my pressure cooker recipes generically as instant pot.

I have heard quite a few folks on social media say they own an Instant Pot but haven't even used it! Admittedly, there are a lot of horror stories about the old kind of pressure cookers and they still scare me, but I got over that fear quickly with these new ones.

I know that all those buttons can be a bit overwhelming too, but you know... they're really just presets for convenience. I keep a smaller 4 quart cooker on my counter all the time and find that I mostly use the browning, rice and pot roast presets. The pot roast preset is for 60 minutes, which works quite well for most roasts around 3 pounds. This was an extra big roast, quite thick and more than 4 pounds, so I manually adjusted from that setting to put on a bit more time.

No Instant Pot? No problem!

Although I did write this version for the Instant Pot, and I used my larger, oval shaped Cook's Essentials brand from QVC just because of the size of the roast, you can certainly just cook it on the stovetop, or the oven even, and while I made this for the intention of sandwiches, you can certainly make this roast for a main dish meat entree, and even throw in some veggies for a Yankee Pot Roast version.

Though I would typically use water with Better than Bouillon, or beef stock or broth with a roast, I had two cans of beef consomme in the pantry that needed to be used, so I wrote the recipe with that. It's basically a clarified soup that starts with a brown stock, simmered with tomato puree, bones, onions, carrots and celery, and herbs and spices, so a bit more flavorful that your average beef broth, and readily available.

Use a quality red wine, one that you would also drink.

As it turns out, I also had a bottle of red wine, so I used some! If you do go with wine, use one that you would also drink. You can certainly substitute stock or broth, including those veggies in the beef consomme with your roast, either for seasoning at the beginning, or added at the end to use as a side dish for your roast. Here we're making a roast with full intentions of using it for open-faced roast beef sandwiches! Here's how I do it.


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Recipe: Instant Pot Hot Roast Beef with Gravy

©From the Kitchen of Deep South Dish
Prep time: 10 min
Cook time: 1 hour 15 min
Total time: 1 hour 25 min
Yield: About 4 to 6 servings


Ingredients
  • 5 cups prepared mashed potatoes (instant pot instructions below)
  • 1 tablespoon cooking oil (olive, vegetable, canola, bacon drippings)
  • 3 to 4 pound beef rump roast (about 2-1/2 inches thick)
  • 1/2 teaspoon Creole or Cajun seasoning
  • 1/4 teaspoon garlic powder
  • 2 tablespoons all-purpose flour
  • 2 (10-1/2 ounce) cans condensed beef consomme
  • 1/2 cup red wine (choose one you would drink)
  • 2 cups chopped onion
  • 2 sprigs fresh rosemary
  • 1 bay leaf
  • 2 tablespoons water
  • 1 heaping tablespoon cornstarch
  • 1 tablespoon butter
Instructions

Prepare mashed potatoes or use instant instructions below. Heat oil in electric pressure cooker on browning setting. Sprinkle roast on all sides with Cajun seasoning and garlic powder and rub in. Sprinkle with flour on all sides. Brown on all sides. Add consomme and wine, onion, rosemary and bay leaf. Seal and cook on high pressure for 60 to 75 minutes depending on size and thickness. Let pressure release naturally, remove roast and tent with foil to keep warm; set aside.

Set cooker to brown. Skim thin layer of fat from top and discard. Bring drippings to a boil. Whisk together the water and cornstarch; stir in. Let cook about 3 minutes or until mixture is bubbly and thickened. Stir in butter, then return sliced or shredded beef to gravy. Plate with a scoop or two of mashed potatoes, add toast points or plain white bread, and spoon gravy and roast beef over top.

Cook's Notes: The roast pictured in the post was over 4 pounds and quite thick so I went for 85 minutes. Be sure to use a quality red wine you would drink, however, may substitute plain water or beef broth if you prefer. This roast makes a great beef meal with sides and a delicious roast beef po'boy.

For Yankee Pot Roast: Prepare roast as above. Quick release then add 6 medium russet or red skin potatoes, scrubbed or peeled if desired, and quartered, 1 small onion quartered, 3 carrots and 2 ribs celery, cut into 1-inch chunks. Reseal cooker and set on high for 5 minutes. Let pressure release naturally, remove vegetables and roast, tent to keep warm, then add cornstarch slurry with cooker on high until gravy is thickened.

Stovetop Preparation: Prepare roast as above, pour beef consomme, red wine, onion and seasonings all around roast; bring to a boil. Reduce to medium-low simmer, cover and cook for about 2-1/2 to 3 hours, or until fork tender, turning roast once or twice. Thicken gravy as above.

Hot Beef and Peppers Sandwich with Cheese: Heat 2 tablespoons butter in a large, deep skillet and add thick slices of Vidalia onion and mixed color sweet bell peppers, cooking until tender. Add shredded roast to skillet along with a couple of dashes of Worcestershire (Dale's or Moore's is good too) and toss until warmed through. Stuff into soft deli rolls, top with shredded Mozzarella or cheese of choice and pass under the broiler to melt cheese. To toast in air fryer, place sandwich, minus cheese, onto sheets of aluminum foil, cupping foil around the sandwich, but leaving top exposed. Place sandwich packet into air fryer, cooking at 400 degrees for 5 minutes. Remove, add cheese and continue cooking another 2-3 minutes or until cheese is melted and bread is toasted. Actual time will depend on wattage of air fryer.

Roast Beef Manhattan: Sandwich the roast beef with some gravy between two slices of bread (a sandwich rather than open-faced), cut in half and place into a shallow bowl or rimmed plate, separate sandwich and place a mound of mashed potatoes in the middle. Top it all with gravy!

Instant Pot Mashed Potatoes: Add 1 cup water, 3 pounds potatoes, peeled or scrubbed, cut into chunks and 1-1/2 teaspoon salt to pressure cooker, seal and set on high for 8 minutes. Quick release, drain potatoes, return to pot, add 1/2 stick butter and mash, adding 3/4 to 1 cup milk, buttermilk or evaporated milk, or as needed, a little at a time until potatoes reach desired consistency.

Source: http://deepsouthdish.com

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Posted by on August 24, 2018
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