OVEN POT ROAST WITH GRAVY RECIPES

Steps:

• Method: In a braising pan or large heavy enameled cast iron casserole, brown the roast on all sides in the oil until the outside is slightly charred and richly colored. Remove all but 2 tablespoons of the remaining fat.
• Salt and pepper the meat to taste, and sprinkle with an herb. Thyme is a favorite because it has a pungency that is most effective with beef, but you could use rosemary or summer savory, which would give an entirely different quality. Add the bay leaf, cinnamon, onions, garlic, parsley, and leek. Pour in the liquid of your choice and bring to a boil. Reduce the heat, cover the pot, and either simmer on top of the stove over very low heat, allowing 30 to 35 minutes per pound, or cook in a 325°F oven, allowing 35 minutes a pound, about 3 hours, until the meat is quite tender. Add more liquid if needed.
• Remove the meat to a hot platter to rest for about 15 minutes and skim the fat from the pan juices. If you want more gravy, strain the liquid, pour additional wine or beef stock into the pan and bring to a boil. Thicken the juices with little balls of butter and flour, kneaded together. Let it reduce until it lightly coats a spoon

Steps:

• Select SAUTÉ, set to HIGH. Select START.
• While the inner pot warms up, season both sides of the meat with salt, pepper and smoked paprika.
• Add the oil to the inner pot. Once hot, lay meat into the inner pot and sear the beef until browned, about 3 to 5 minutes each side.
• Remove beef from the pot, set aside on a plate. Add minced garlic to inner pot and cook until fragrant. Deglaze the inner pot with red wine and beef broth. Select CANCEL.
• Add beef back to the pot. Place onion, carrots, and potatoes on top and around the meat. Place rosemary on top.
• Secure lid for pressure cooking.
• Select PRESSURE COOK, set to HIGH for 40 minutes (00:40). Select START.
• Once the cooking program has ended, allow 10 minutes for Natural Release. Quick Release remaining pressure. Select CANCEL. Serve and enjoy.