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Instant Pot Pot Roast and Mashed Potatoes - Lunch

8 Servings Recipe By

Ingredients

  • 2 tablespoons Olive Oil
  • 1/8 teaspoons Salt #1
  • 1/8 teaspoons Black Pepper
  • 1/4 teaspoons Season Salt
  • 3 pounds quarter Boneless Beef Chuck
  • 1 cup Marsala Cooking Wine
  • 16 fluid ounces Beef Bone Broth/Stock
  • 3 teaspoons mince Garlic, Cloves
  • 3 individual Thyme, Fresh
  • 1 cup Carrot, Baby
  • 2 cups chunk Onion, Yellow
  • 6 individual peel and halve Yukon Gold Potato
  • 2 tablespoons Cornstarch
  • 1 cup Hot Milk
  • 3/4 cups soften Butter
  • 1 teaspoon Salt #2

Freezer Containers

Supplies

Nutritional Information

  • 1 serving = about 6 oz beef & 1/2 cup potatoes
  • 550 Calories
  • 30g Total Fat
  • 15g Sat Fat
  • 1g Trans Fat
  • 159mg Cholesterol
  • 840mg Sodium
  • 21g Total Carb
  • 2g Fiber
  • 7g Total Sugars (Includes 0g Added Sugars)
  • 41g Protein
  • 17 WW Freestyle

Make It Now Cooking Directions

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

Visit My Mommy Style for same day cooking instructions.

Freeze For Later Cooking Directions

These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).

Why would I want to freeze this?

  1. **Due to the nature of pressure cooking there is always room for inconsistency. The times given here are based on 8 servings fresh. If you are using more servings you may need to increase your cooking time.**
  2. Heat olive oil in the Instant Pot, using the saute feature.
  3. Rub salt #1, pepper and season salt into the meat.
  4. Brown the meat on all sides.
  5. Remove meat to a plate and wipe clean the pot.
  6. Remove the meat to a plate and add wine, broth, garlic, thyme, carrots and onion to the pot, scrapping up any browned bits. Stir, then add meat in the center.
  7. Place a tall trivet on top and place potatoes on it.
  8. Lock lid into place and seal steam nozzle.
  9. Cook on high pressure for 35 minutes.
  10. Let pressure naturally release.
  11. Remove potatoes to a mixing bowl. Strain juice from Instant Pot into a bowl and whisk in cornstarch.
  12. Mix potatoes on low to medium with your whisk attachment or by hand and slowly drizzle in hot milk (the hot milk absorbs better into the starchy potatoes)
  13. Slowly add softened butter while whisking - about a half stick at a time.
  14. Stir in salt #2.
  15. Let cool.
  16. Divide meat among half of the indicated number of quart bags.
  17. Divide potatoes among the remaining quart bags.
  18. Divide gravy among indicated number of pint bags.
  19. Seal, label and freeze all bags together.

Make From Frozen Serving Day Directions

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

  1. Thaw: In fridge
  2. Reheat meat, potatoes and gravy in microwave until heated through.

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