Tuttle Family Recipes

Ingredients:

2-3 pound chuck roast or rump roast, cut into 4 inch sections

salt and pepper

2 TBSP oil

2 packets dry onion soup mix

2 cups beef broth

6-8 red potatoes – quartered with skins on (optional to add these)

Mashed Potatoes:

8 ounces sour cream

2 tsp minced garlic (or 1 tsp garlic powder)

1 tsp salt

1/4 tsp pepper

Gravy:

1/3 cup cold water plus 4 TBSP corn starch

1 tsp salt

1/4 tsp pepper

Instructions:

In heavy bottom pot, salt and pepper meat, drizzle oil in the pain and brown all sides of the meat chunks for 2-3 minutes per side. Remove from pot and place in instant pot on the rack. Sprinkle onion soup mix over the top of the meat and add broth. Add potatoes if using.

Cover, seal instant pot and set to manual high for 60 minutes. Do a natural release for 15-20 minutes then quick release (turn valve to vent) and remove lid once float valve drops down.

Transfer beef to serving platter and shred with two forks. Optional to remove any fat bits from pressure cooker. Set to soup setting. Transfer potatoes to a small bowl and make into mashed potatoes. By now the liquid should be boiling in the pressure cooker. Whisk together cold water and corn starch and stir into the boiling liquid. Season with salt and pepper to taste and serve over mashed potatoes.

From Frozen:

Follow instructions above but do not cut meat into sections and skip the searing step. Pressure cook or 90 minutes. Slow release for 15-20, then quick release.