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4 Ingredient Roast with Mashed Potatoes


  • Author: 365 Days of Slow and Pressure Cooking
  • Prep Time: 15 minutes
  • Cook Time: 60 minutes (plus full natural pressure release)
  • Total Time: 1 hour 15 minutes
  • Yield: 6 servings 1x

Description

Make a tender pot roast, brown gravy and mashed potatoes together in the Instant Pot or slow cooker! An easy pot roast recipe.


Ingredients

Scale

For the roast:

  • 23 pound rump roast or chuck roast
  • 3 Tbsp dry ranch dressing mix
  • 2 cups beef broth
  • 1 (.87 oz) brown gravy packet

For the potatoes (optional):

  • 2 pounds Russet potatoes, peeled and cut into cubes
  • Salt and pepper
  • ¼½ cup milk or cream
  • ¼ cup butter

Instructions

For the Instant Pot Version:

  1. Cut excess fat off of roast. Then slice the roast into 2 inch slices across the grain. Coat the slices in the ranch dressing mix. Place the roast into the Instant Pot and pour in the beef broth. 
  2. Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 50 minutes if making potatoes with the roast. At the end of 50 minutes perform a quick release and add in a steamer basket full of cubed potatoes on top of the roast. Cover the pot and set the manual/pressure cook button to 10 more minutes. At the end of the 10 minutes let the pot sit for a full natural pressure release up to 20-30 minutes. Then move the valve to venting and remove the lid.
  3. Carefully remove the steamer basket and pour the potatoes into a large bowl. Mash the potatoes and add in butter and cream and salt and pepper to taste. 
  4. Turn Instant Pot to the saute setting. Remove the pieces of meat and shred. Make the gravy by slowly whisking the gravy mix into the Instant Pot. If needed, add in a cornstarch slurry to thicken the gravy. Serve gravy over mashed potatoes and roast. 

For the Slow Cooker Version:

  1. Cut excess fat off of roast. Then slice the roast into 2 inch slices across the grain. Coat the slices in the ranch dressing mix and brown gravy mix. Place the roast into the slow cooker and pour in the beef broth. 
  2. Cover and cook on low for 4 hours then add in the potatoes and cook for another 2-3 hours, or until potatoes are tender. (Alternately you can add whole or halved potatoes in at the beginning of the cooking time).
  3. Remove the potatoes with a slotted spoon and place in a bowl. Mash the potatoes and add in butter and cream and salt and pepper to taste. 
  4. Remove the pieces of meat and shred. If needed, add in a cornstarch slurry to thicken the gravy. Serve gravy over mashed potatoes and roast. 

Notes

If you are not making potatoes with the roast then pressure cook for 60 minutes with a full natural pressure release.

I used my 6 quart Instant Pot Duo 60 7 in 1*. Use the 8 quart with no changes. For 3 quart pot leave out potatoes.

  • Category: Beef
  • Method: Instant Pot