Let me get right to the details about this promotion. Then, I’ll talk about this awesome pot roast. From now until the end of November, I’m partnering with ButcherBox to offer Bowl of Delicious readers an awesome deal! What is ButcherBox, you ask? Oh, right. I got ahead of myself there :-) ButcherBox is a subscription service that delivers high-quality meats right to your door. They provide100% grass-fed and grass-finished beef, free range organic chicken, and heritage breed pork, raised free from antibiotics and hormones. And their bacon doesn’t have any added sugar or nitrates/nitrites. They have tons of cuts to choose from- everything from whole chickens to filet mignons to pork chops to chuck roasts. If you’ve tasted both conventional meat and grass-fed/antibiotic-free meats, you know how different the taste is. But did you know that there’s a difference in nutritional value as well? Grass-fed beef is lower in the bad kinds of fat (saturated) and higher in good kinds (Omega-3s). It also has more vitamins and minerals, due to the cattle being able to exercise more and eat grass, which is what nature intended. It’s also a much more humane way to raise animals- to let them roam freely and graze on grass, rather than be confined indoors. And they’re never given antibiotics, either. ButcherBox makes it easy to purchase and eat high quality meats without even thinking about it. I don’t know about you, but I often feel overwhelmed with all the choices at the grocery store. And, if I’m being honest, if I see a conventional steak next to a grass-fed one and it’s a lot cheaper, I’m usually tempted to go the cheap route. A ButcherBox subscription takes the thinking out of it. I made this Instant Pot Pot Roast with a bottom round roast from my very first ButcherBox. You can watch this super dorky video of me (and baby Ella) opening up the box right after it got delivered to see what’s inside and how it was packed. The pot roast was SO flavorful, and so easy to cook up in the pressure cooker! And best of all, I cooked up the potatoes in the Instant Pot at the same time, and made gravy from the drippings in the pot after everything was done. So this was a really easy one-pot meal. One of the best features of the Instant Pot is that you can sear the meat right in the pot before cooking it, rather than getting another pot dirty doing it on the stovetop. After seasoning the beef roast VERY generously with salt and pepper, I seared it on all sides in some olive oil right in the pressure cooker. After, I sautéed some onions and then deglazed with red wine, loosening up all the browned bits that accumulated from the beef and onions, which added SO much flavor to the base. A pot roast cooked in the oven could take about 4 hours, but this Instant Pot version requires only 60 minutes of cooking time! With the prep time and the time it takes for your Instant Pot to come up to pressure and release, the whole thing took about two hours to make, which cut the time in half. I did something a little different with the mashed potatoes. Instead of using milk and butter (like in these classic homemade mashed potatoes), I just thinned them out with some of the drippings from the bottom of the pan after everything cooked, and used olive oil instead of butter. Then, I added a cornstarch slurry to the drippings to thicken them up and make a gravy. Yum! If you like this Instant Pot Pot Roast with Mashed Potatoes and Gravy, you’ll love this Instant Pot Pulled Pork, this Instant Pot Spaghetti Squash with Garlic and Herbs, this Instant Pot Corned Beef with Cabbage and Buttered Potatoes, and this Irish Lamb and Potato Stew. And by the way, you can make this pot roast using a chuck roast or a brisket, as well. Don’t forget to check out ButcherBox to see if a home delivery of super high quality (yet affordable) meats is a good fit for you! Here’s the printable recipe for Instant Pot Pot Roast :-)
