• 3-4 Lbs. Rack Baby Back Ribs (2-3lbs time drops to 20-25min)
  • 4 cups apple juice
  • 1/2 to 1 cup apple cider vinegar

Full preparation

Best Ever Instant Pot Roast

by Jeffrey | Apr 8, 2018

Seeing as the thing I primarily cook in is called an Instant Pot (duh), I figured it was about time I honored its name and cooked one of the greatest things it can possibly transform: A POT ROAST! (Besides, I cannot tell you how many of my readers requested this recipe). Now I’ve gotta tell you folks, this isn’t just any pot roast. This is the KING (or QUEEN) of pot roasts! Seriously. Cast any all-day simmering fashions aside. Everything about this is perfection from the tender and rich meat to the abundance of vegetables to the most incredible, deep and rich burgundy gravy of a sauce that’s going to have you sopping up every last ounce. A massive feast of a meal made all at once in one pot!


  • 3-5 lb chuck or rump (bottom) roast (NOTE: 3-5 lbs is perfect to me and will easily feed 4-5. Costco has excellent cuts of chuck/pot roast. Get a nice, marbled cut with visible, thick fat strands for the best experience! Another excellent cut of meat to use are the boneless short ribs from Costco like the ones I use in my Short Rib Recipe or a cut of meat that is labeled “Pot Roast.” Whichever you pick, make sure the cut of meat is nice and MARBLED – meaning there are plenty of strands of fat visible within the meat. This makes for the most tender roast)
  • 1.5 tsp of kosher salt
  • 1.5 tsp of seasoned salt
  • 2 tsp of black pepper
  • 1/2 tbsp of dried parsley
  • 1 tsp of dried thyme
  • 1 tsp of of dried rosemary
  • 1 tsp of onion powder
  • 1 tsp of garlic powder
  • 2 tbsp of extra virgin olive oil
  • 1 tbsp of salted butter
  • 2 yellow onions, sliced longways into thick wedges
  • 1 tbsp of sliced garlic
  • 2 tbsp of Worcestershire sauce
  • 6-8 oz of Portobello mushrooms, sliced
  • 2 cups of beef broth
  • 1 cup of a dry red wine (use one you would drink and not a red cooking wine – a Pinot Noir is great)
  • 3 tbsp of cornstarch + 3 tbsp of water to form a slurry
  • 1 oz packet of any beef gravy flavor (I used Au Jus but any will do)
  • Veggies to be wrapped in foil:
  • 8-14 oz bag of baby carrots
  • 1 lb of baby white potatoes (the best kind for this dish)

Watch Full Preparation with Jeffrey


Alejandra de Nava; April 17, 2017 – YouTube Channel

– 1 ½ kilo de carne de res (puede ser maciza, espalda, chambarete)
– 1 kilo de carne con hueso como costilla
– 1 kilo de huesos y unos trozos de carne con grasa
– 6 ajos – 4 hojas de laurel grandes u 8 chicas
– 10 pimientas negras enteras
– sal
– 6 chiles guajillos, nopaleros o mirasol como los conozcas
– 1 chile ancho seco
– ½ cebolla
– 1 cucharada de tomillo
– 1 cucharada de mejorana
– 1 cucharada de comino
– 4 clavos de olor
– 1 raja de canela
– ¼ de tablilla de chocolate de mesa
– ½ kilo de jitomates maduros
– 100 gr de ajonjolí