Servings: 0
Ingredients
- 5 lbs chuck roast or tri tip, cut into 1-2″ pieces, large fat pieces trimmed
- 2 Tbsp high fat oil I use avocado or grapeseed oil usually
- 1 Tbsp kosher salt
- 1 medium sized onion diced
- 2 large carrots peeled and medium diced
- 3 bay leaves
- 4 medium russet potatoes chopped into 1-2 inch chunks
- 4 garlic cloves smashed
- 3 Tbsp tomato paste
- 3 Tbsp all purpose flour
- 2 ½ cups beef broth
- 1 lb cremini mushrooms minced
- 3 sprigs of fresh thyme
- Egg wash for top crust
- Salt and pepper to taste
Instructions
- Sear roast bites well to create a nice crust on each side of each piece with high fat oil. (you can do this in a pan and transfer over to the instapot or sear in insta pot, instapot searing just takes longer). Be sure not to overcrowd the pan as the meat pieces will not sear correctly if so.
- If not using instapot to sear, turn on the saute function and add the meat into the instapot
- Add in carrots, onion, potatoes, garlic, mushrooms, salt and pepper then mix thoroughly for 5 minutes. Add in flour and mix until everything is coated well
- Next add in tomato paste, beef broth, thyme, and bay leaves. Mix one last time and cook on high pressure for 30 minutes.
- Preheat oven to 425 degrees F
- Roll out pie crust and press well into bottom and sides of each dish, then take a fork and stab the crust gently all over. Bake in the oven for 7 minutes.
- Once pot roast is done, let the instapot vent for at least 10 minutes.
- Fill each prepared crust with the roast and top with face carved pie crust top (see video).
- Bake for 30-40 minutes, or until golden brown. Enjoy!
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