CROCKPOT ROAST BEEF AU JUS RECIPES

Steps:

• Remove the roast from refrigerator 1 hour before cooking to reach room temperature. Trim all the fat off the meat. Using a sharp knife, pierce meat about 1/2-inch deep and insert slivers of garlic in each hole, pushing all the way in. Lightly spray the meat with olive oil and season generously with salt, pepper and rosemary. Place the thermometer all the way into the center of the meat.
• Preheat oven to 350F. When the oven reaches 350F, place the roast in a roasting pan and put in the oven.
• Roast until the thermometer reads 130° for rare, 140° for medium rare, 150° for medium, and 155-160° for well done. Remove the roast from the oven and let it rest 10-20 minutes before you cut it so that the juices distributed evenly. I personally remove my roast beef from the oven when it is 135° for medium rare. The temperature will rise an additional 5 degrees as it sits.
• Slice thin and serve.

Steps:

• Season roast with salt and pepper. Place roast in the inner pot and arrange peppers on top.
• In a medium bowl, whisk together ranch dressing, gravy mix and water. Pour over roast.
• Close and lock the lid and turn the steam release handle to Sealing. Set your Instant Pot to Pressure Cook on High for 45 minutes.
• When the cooking time is done, press Cancel and let stand, covered, for 10 minutes, then turn the steam release handle to Venting. When the float valve drops down, remove the lid. The roast should be fork-tender. (If more cooking time is needed, continue pressure cooking on High for 5 minutes, then quickly release the pressure.)
• Using a slotted spoon, remove peppers from pot and set aside. Using tongs, transfer roast to a cutting board, cover with foil and let stand for 5 minutes.
• Slice roast across the grain and transfer slices to a serving platter. Skim off fat from cooking liquid and drizzle roast with some of the liquid. Arrange peppers around roast.