Making your roast beef in the instapot
The great thing with slow-cooking is it doesn’t really matter what meat you buy, therefore I will often buy a tougher (and cheaper) cut. I will cut off any ‘silver skin’ (you’ve seen this before, it’s the very tough skin that will NEVER break down no matter how long you cook it! See this video here on how to remove it from your meats…)
Step 1: In your Instapot, add about 2 cups of water and 4 Tablespoons of Watkins beef gravy mix. Whisk and set prepared roast (silver skin removed) into pot. Add seasonings of choice to roast. I like sprinkling on dry hot mustard to roast beef plus I choose Watkins Steak Seasoning Blend as it has all the spices I want in one jar! I also like to add a splash of red wine vinegar to help break down tough fibres or just some good ol’ Red Wine for flavor!
Plug in pot, close lid with ‘allow steam to vent’ knob set to open. Choose Slow cook and set for 6 hours. (halfway through cook time you can flip meat if you want to soak in juices more, it’s optional!)
Step 2: Once time is done (and it can be done after a few hours, check tenderness and decide for yourself) Remove roast from pot and place in oven set at low temp (200 degrees F). Make a gravy with the juices. To do this I put about 3 Tablespoons of flour into a bowl and add water until I have a cream like consistency paste. Whisk any lumps out and slowly add to Instapot, whisking as you add. Turn Instapot to Boil mode for high heat and to make the flour. You can also use Gluten Free Flour! Once gravy is formed, turn Instapot off.
Step 3: Remove roast from oven, place on cutting board and slice meat up. Serve!