Pot Roast with Mushrooms & Cream #4 IP

Some of the Pictures are from different Batches. Another method of making something like this is to use my mushroom cream sauce the same as you would canned cream of mushroom soup link here. Mushroom Cream Sauce

Important Edit….
I made a version of this and left out the Carrots and Celery. The taste was phenomenal, but… I got the Burn notice , so if you do that like I did, it is important to use something like a few (maybe not as many as the recipe calls for but enough Carrots and Celery (to act like a temporary Trivet to hold the meat up a little while it all gets to pressure so that the weight of the Meat and Veggies on top dont compress the Onions too much and trigger the dreaded Burn notice. It’s also important to either make sure that the sauce is mixed as I mention and put on top of the Meat, not dribbling all down the sides. You could also thicken it after, but this turns out beautifully when it comes together in the Pot.

I don’t always use Carrots and Celery and Shallots in this, sometimes I use 3 cups of Onions and 4 cloves Garlic instead, so some of the pics will reflect that.
For another all in one Pot …Roast Meal… put your Potatoes on top, we like the Green Beans soft with Pot Roast, so I add them into the Lotus Steamer with the Potatoes if we are having Potatoes.
This Recipe is similar to the Onion Soup Mix and Cream of Mushroom Soup versions… except that I use all fresh Ingredients, non Packages here!
Your just making it all at one time. See my Mushroom Cream Sauce link here.
Mushroom Cream Sauce.
An FYI, Cream of Mushroom Soup is basically just Chicken Broth, (with those same Vegetables) Mushrooms, and Cream with thickener added.
My thickener is the Flour on the Meat which does this for you and at the end, you stir it in really well and watch it thicken. This Roast can be more sliceable than my others if you want.. ( for that, cook it for 36 min with 30 min NPR). The other Recipes that I have are more fall apart.
As I do with most of my Meats, I bring it to room temperature before cooking. This is part of the process and contributes to the prep/cook time. It helps to keep the juices in the Meat. It can take up to an hour. You may want to cut it in pieces first to shorten the SET OUT time.

INGREDIENTS:
3 lb Chuck Roast cut into 3 long ways pieces.
3/4 c flour.
1 Tbsp Corn starch.
1- 8 oz pkg Crimini mushrooms sliced. (divided)
2 tsp Johnnies Seasoning and
1 tsp Montreal Steak Seasoning…… or a combo of “tony sachers” , and “slap ya mamas”for kick ).
1 1/2 c Celery Rough chopped
2 c Sweet Vidalia type Onion Rough chopped or Sliced (divided)
1 1/2 c Carrots rough chopped
1 small Shallot
1/2 c red wine
Water…USE 1/2 c for the 6 q OR 3/4-1 c Water for the 8 q
1 heaping TBSP Costco’s Better than Bullion Chicken.
1 c heavy Whipping Cream divided into half
1 1/2 c Green Beans. (For the top)
8-10 baby yellow Potatoes. (For the top)
Evoo for Frying… or use Your favorite HI heat cooking oil like Pistachio, Pecan or Walnut oil. I have used Avacado and Pecan or Pistachio.

DIRECTIONS:
Take the Roast out of the Fridge, Slice it into 1 1/2”-2” thick Slabs and seperate them so that the air can circulate around it. Bring the Meat to Room temp for about 1/2 hour.
Pour the Wine and Water into the Pot.
Season the Meat evenly on all sides with the Seasonings. This assures that the Seasoning goes into the Meat rather than into the flour.
Mix the Flour and Cornstarch together well in a gallon sized Baggie, close it and shake carefully. You will have some leftover to use in the Cream, so save it.
Add seasoned Meat to Flour one Slab at a time, shaking each one as you add it to the Baggie, finishing up with it all in the Baggie.
Shake to coat the Meat really well all over….. then let it set in the Flour until your pan is hot for Frying.
**I highly recommend using a real Frying Pan or Griddle for this rather than the Instant Pot. Its ust a bit too hard to Sear it properly in the deep bottom of the Pot, but if you have a non stick Pot, and you are experienced, you could try. I won’t because it’s just much easier to use my stainless or cast iron Frying Pan.
Soo, Using the Pan that you are comfortable with, heat it up to between Medium and Med Hi heat ……..hint…now is NOT the time to learn about cooking with Stainless or Cast Iron?
Add a few Tbsp of Oil to the heated Pan, watch for it to shimmer. You don’t want the Flour to Burn, so work quickly at this point.
Shake the excess Flour off of the Meat before adding it to the Pan.
Let it Sear for a few minutes as it browns well.
Turn the Meat with a flat spatula to get underneath the crust and any stuck on bits, but it should let go of the Pan when it’s ready. Don’t move it around until you know that it’s ready. I brown all four sides. It should be a low sounding sizzle not splattery…. try to get it a little bit browner than the pics. It helps with flavor and cook time..
While the Meat is browning, save about 1/2 c of the Onions and 1/2 c of the Sliced Mushrooms out for the top.
Layer Veggies, 1 1/2 c Onions first then all but 1/2 c Mushrooms, then the Others.
Add the Potatoes and Green Beans to the Lotus Steamer which will go on top of it all. Set aside.
Use a smaller Cereal Bowl, mix the remaining Flour with the 1/2 c of the Cream, mix well. It will make a thick glob of Roux, then add the rest of the Cream to the Bowl and whisk together.
Add the Better than Bullion Chicken to the Cream and Flour mixture. Don’t worry, this will melt into the Broth and create the Gravy as it cooks.
Add the Meat on top of the Veggies, then add the rest of the Onion and Mushrooms on top of the Meat.
Pour/spoon the thick Cream Mixture to top and the sides of the onions and Meat…. do not stir…It’ll blend into the stuff below.
Put the lotus steamer on top of the Meat and Veggies.
Put the lid on and turn the Vent to Sealing and set the time for 40 min. When it Beeps, let it NPR or Natural Release for at least 30 min.
Take the Lotus Steamer out, then either take the Meat out or just get a long handled spoon or spatula and gently stir the Meat around the Pot so that your rubbing off some of the Flour into the Broth to make the Gravy happen.
If you want to at this point, put the Potatoes into a Bowl and quick mash them with a Fork, add some Cream and Butter to them.

This one was only 2 lbs, so I cut it in half lengthwise.
Season the Meat first before dropping it into the flour and Cornstarch in the baggie.
Gently shake of excess flour before frying it up.
This Batch, was only two Slabs, 2 lbs vs 3. It shows a better shot of the Searing process.
Layer Onions First, then Celery Carrots and Mushrooms…do not stir. .
Add browned Meat on top of the veggies. Try to get the meat browner than this without burning it.
This is ONE way to load the pot.
.Add the Cream Mixture on top of the Meat, Onions and Mushrooms on top of the Meat.
Do not stir
This is Another Batch but shows how the Potatoes and Beans go on top of the rest.
Another batch.
It will look like this…. if you have 3 lbs of Meat and don’t add Some of the Onions and Shrooms on top. Stir it in well to make the Gravy. Add more cream at this point if you wish.
Take the lotus steamer out and stir well but gently to mix the Gravy up. If you want, you can fish the veggies out and save for another day. I call the softies, the sacrificial veggies …added for the flavor that they bring.
This is how it comes out with some of the Onion and a Mushrooms and Cream on top, No lotus steamer of Veggies on top.
See how the Gravy is ready with just a stir. This is a different batch than above. Same principle though.
These go on top. We like the Beans soft almost like canned for Pot Roast. The Potatoes are Perfect.
Experiment…pasta.. 4 oz and 3/4 c water.. stays in the whole time the pot roast was in..turned out great!
I went overboard on the Gravy?? BEST GRAVY EVER! (No Carrots or Celery)