Four arrests made after more than 200 'youths' wreak havoc on Tampa roadways

'The increasing number of foreign drivers operating large tractor-trailer trucks on U.S. roads is endangering American lives and undercutting the livelihoods of American truckers,' says Rubio.

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Silver isn’t just suppressed – it’s weaponized. BlackRock and bullion banks are manipulating the paper silver market to serve the military-industrial complex, says @ASchectman. Here is the breakdown. FULL SHOW: https://t.co/6QxZF8bGcm@Charlotte_McL @DigMedia pic.twitter.com/s8qc3zvkfW — Miles Franklin Precious Metals (@MilesFranklinCo) July 22, 2025

by Brandon Smith, Alt Market: People who carefully track the machinations of globalist institutions might have noticed a disturbing atmosphere of silence since the 2024 elections. I discussed this trend a few months ago in my article “Globalists Go Radio Silent As NATO Flirts With World War III”, specifically the dramatic shift that has taken place […]

by Chris Menahan, Information Liberation: Israeli Prime Minister Benjamin Netanyahu, in an interview released Wednesday, pushed for social media censorship to stop 21st-century “blood libels,” such as the claim that Israel is starving children in Gaza. “Israel is accused of starving children, pretty much the way that in the Middle Ages Jews were accused of […]

from PressForTruth: TRUTH LIVES on at https://sgtreport.tv/

I create this Chicken Curry Salad for a delicious twist on chicken salad, with bigger and bolder flavor. This one is savory, slightly sweet, super easy, and completely delicious. Whenever I’m craving something different for lunch, I whip up this Chicken Curry Salad. In This Article Amy’s NotesKey Recipe IngredientsSubstitutions And VariationsStep-By-Step Recipe InstructionsHow To Prep AheadWhat To Serve with Chicken Curry SaladVideo: Watch Us Make This RecipeChicken Curry Salad RecipeFrequently Asked QuestionsMore to Cook And Eat View more This post may contain affiliate links, at no additional cost to you. Amy’s Notes This Chicken Curry Salad is my go-to when I want a bold and flavor-packed lunch. Here’s why I make it on repeat: Sweet and Savory Flavor: The curry powder, honey, and raisins create a perfectly balanced mix of warm spice and subtle sweetness that keeps each bite interesting. Fresh and Crunchy Texture: I love the combo of crisp apples, crunchy cashews, and tender chicken. It’s hearty, satisfying, and never boring. Perfect for Meal Prep: I make it ahead and stash it in the fridge – it gets even better after resting. Like my Rotisserie Chicken Salad, it’s then ready to serve at a moment’s notice. Versatile and Flexible: I’ve used turkey instead of chicken, added mango instead of apple, and swapped the raisins for dried cranberries. It always works. Great for Sandwiches: Stuff it into croissants, soft rolls, or spoon it over greens. However I serve it, this salad always disappears fast, like my Guacamole Chicken Salad. Key Recipe Ingredients Greek Yogurt & Mayonnaise – This creamy combo creates a lighter dressing with just the right balance of tanginess and richness for a smooth, flavorful base. Yellow Curry Powder – Mellow and aromatic, yellow curry adds warm spice and golden color without overpowering the other ingredients. Shredded Chicken – Tender cooked chicken makes this salad hearty and satisfying—perfect for sandwiches, wraps, or scooped over greens. Raisins & Apples – A mix of sweet and juicy, these add pops of flavor and texture that balance the savory curry dressing beautifully. Roasted Cashews – Added just before serving, chopped cashews provide a salty crunch that takes each bite to the next level. Substitutions And Variations Here are some of our favorite substitutions and variations: Chicken Options: I like using store-bought rotisserie chicken for convenience, but boiled, baked, or grilled and shredded chicken will work. Fruit Swaps: You can use dried cranberries or dried blueberries can be used in place of raisins, and mangoes instead of apples too. Yogurt and Mayo Alternatives: Half mayo and half Greek yogurt keep the salad creamy without being too heavy, but if you prefer all mayo, go for it. For a tangier flavor, swap in sour cream or a dairy-free yogurt if needed. Step-By-Step Recipe Instructions Make the curry dressing. Add dressing to shredded cooked chicken. Add mix-ins to chicken mixture. Toss together, then cover and chill before serving. For full list of ingredients and instructions, see recipe card below. How To Prep Ahead Take a look at our best prep-ahead strategies for this recipe: Make Entirely Ahead: This hearty curried chicken salad can easily be made ahead and kept chilled until you’re ready to spread it into your favorite sandwich bread. Make Dressing Beforehand: You can whisk the dressing a day or two ahead. Keep it covered in the fridge so the flavors have time to meld. I always turn to this Chicken Curry Salad when I want something make-ahead that still feels special. What To Serve with Chicken Curry Salad Sandwiches and Wraps This curry chicken salad is perfect in flaky croissants, soft French Bread, sandwich rolls, or rustic Sourdough Sandwich Bread slices for a satisfying lunch. We also love it scooped into whole wheat pita pockets or buttery brioche buns for something extra special. For a lighter option, spoon it into lettuce wraps or layer it between slices of your favorite soft sandwich bread with some fresh greens. Salads and Greens Round out your plate with a side of Asian Cucumber Salad or Kale Brussels Sprouts Salad. We also love bringing it along for picnics or potluck gatherings. It pairs well with Caprese Pasta Salad, Watermelon Salad, or simple chips and veggies. Video: Watch Us Make This Recipe Print Chicken Curry Salad This Chicken Curry Salad is jazzed up with curry, and loaded with goodness! It can be made ahead of time, chilled, and brought to room temp when ready to serve with your favorite sandwich bread. Flaky croissants are perfect! Course MainCuisine AmericanDiet Gluten FreeMethod Assemble Prep Time 5 minutes minutesResting Time 30 minutes minutesTotal Time 35 minutes minutes Servings 6 Calories 445kcal Author Amy Dong Ingredients½ cup whole Greek yogurt unsweetened ½ cup real mayonnaise5 teaspoons yellow curry powder2 teaspoons pure honey½ teaspoon ground ginger½ teaspoon kosher salt plus more to taste½ teaspoon fresh ground black pepper1.5 pounds cooked chicken breast shredded or chopped½ cup red onion chopped1 large dill pickle chopped1 cup raisins1 whole apple chopped* ½ cup roasted cashews salted, coarsely choppedthinly sliced green onions for garnishing (optional) InstructionsIn a bowl, whisk together Greek yogurt, mayonnaise, curry powder, honey, ginger, salt, and pepper.Add chicken, onions, pickles, raisins, and apples to the curry mixture. Use rubber spatula to gently combine well. Season with additional salt or pepper, if needed. Keep covered and chilled. Let salad rest at room temp at least 15 minutes before serving. Just before serving, top with chopped cashews and green onions, if using. Video Notes Apple can be peeled or unpeeled. A crisp, sweet apple variety like Fuji or Honeycrisp works best.  Use store-bought rotisserie chicken for convenience, or cook and chop your own. If your chicken is unseasoned, add extra salt and pepper to taste. Mangoes can be used in place of apples for a different flavor. Raisins can be swapped out for dried cranberries or dried blueberries if needed. Let the salad chill in the fridge for at least 30 minutes before serving. Take it out about 15 minutes ahead of time so it’s not too cold when you serve it. Curry chicken salad keeps well covered and chilled for 3 days.  This recipe is part of our Chicken Salad Recipes Collection. Serve with croissants, soft French bread, your choice of bread rolls, or simply over green leaf lettuce.    If you enjoyed this recipe, please come back and give it a rating. We hearing from you!  Join our Free Recipe Club and get our newest, best recipes each week! NutritionCalories: 445kcal | Carbohydrates: 33g | Protein: 29g | Fat: 23g | Saturated Fat: 4g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 7g | Trans Fat: 0.05g | Cholesterol: 81mg | Sodium: 532mg | Potassium: 827mg | Fiber: 3g | Sugar: 9g | Vitamin A: 438IU | Vitamin C: 17mg | Calcium: 55mg | Iron: 2mg Frequently Asked Questions Can I use turkey instead of chicken? Yes, this recipe works just as well with cooked turkey. It’s a great way to use up leftovers, especially after Thanksgiving. What kind of apple should I use? A sweet, crisp variety like Fuji, Gala, or Honeycrisp works best. You can leave the skin on or peel it, depending on your preference. Is yellow curry powder spicy? Yellow curry powder is milder than red curry powders, making it perfect for this recipe. You get warm flavor without too much heat. How long should I let the salad rest before serving? Let it rest at room temperature for at least 15 minutes before serving. This helps bring out the full flavor and softens the chilled texture. How long does Chicken Curry Salad keep? It will stay fresh for up to 3 days when stored covered in the refrigerator. Just give it a quick stir before serving again. More to Cook And Eat Chinese Chicken Salad – This flavorful, aromatic salad is often termed Chinese Chicken Salad or Asian Chicken Salad. The flavor of this sesame ginger dressing is consistently phenomenal. Mexican Chicken Salad – I make this 20-minute Mexican chicken salad for everything from casual lunches to potluck parties. It’s flexible, full of flavor, and always gets compliments. BBQ Chicken Salad – I make this BBQ Chicken Salad when I need a salad my teen boys will actually devour. With perfectly grilled chicken, beans, corn, and crisp greens, it’s a protein-packed, boldly flavorful meal. Wild Rice Chicken or Turkey Salad – This Wild Rice Chicken or Turkey Salad is unbelievably easy to create, and is an all-time people pleaser.  The post Chicken Curry Salad appeared first on Chew Out Loud.

Our family adores Asian noodles, so these Mongolian Beef Noodles always were a hit at the dinner table. The sweet and savory sauce clings to every noodle, and nobody ever stops at one bowl. It’s better than takeout any day! When I want a quick dinner that still feels like comfort food, I go for these Mongolian Beef Noodles. In This Article Amy’s NotesKey Recipe IngredientsSubstitutions And VariationsStep-By-Step Recipe InstructionsHow To Prep AheadWhat To Serve with Mongolian Beef NoodlesMongolian Beef Noodles RecipeFrequently Asked QuestionsMore to Cook And Eat View more This post may contain affiliate links, at no additional cost to you. Amy’s Notes These Mongolian Beef Noodles are everything I want in a satisfying beef dinner. Here’s why it’s a staple in our home: Better Than Takeout: The sauce is rich and perfectly balanced with soy, brown sugar, garlic, and a little kick of Sriracha. It coats every noodle and slice of beef like a dream. All in One-Pan: Once the sauce and beef are ready, everything comes together fast. I toss the hot noodles right into the pan and dinner is done. It reminds me of our popular JapChae (Korean Stir Fry Noodles). Incredible Texture: The beef turns out tender with crisp edges thanks to the cornstarch coating, while the noodles soak up all that savory sauce without getting soggy. Great for Leftovers: I always make a little extra beef and sauce so I can serve it over rice the next day, for a dish that’s just like my Mongolian Beef Recipe. A Family Favorite: Everyone in my house loves this – grownups, kids, and definitely the Sriracha lovers. It’s one of those dinners that vanishes before you even sit down. Key Recipe Ingredients Flank Steak – Thinly sliced against the grain and tossed in cornstarch, flank steak becomes tender and flavorful with a crispy edge that soaks up the bold sauce. Soy Sauce & Dark Brown Sugar – This sweet and savory duo creates the rich base of the Mongolian-style sauce, with deep umami and caramelized sweetness in every bite. Garlic, Ginger & Sriracha – Aromatic garlic and ginger bring warmth, while Sriracha adds just the right amount of heat and depth to balance the sweetness. Spaghetti or Linguine Noodles – These sturdy noodles hold up well to the thick, glossy sauce and meaty beef, making every forkful hearty and satisfying. Green Onions – Sliced and lightly wilted in the pan, green onions add a fresh, mellow bite and a pop of color to the finished dish. Substitutions And Variations Here are some of our favorite substitutions and variations: Beef Options: Flank steak works well because it stays tender when sliced thin. If you can’t find it, try skirt steak or sirloin. For a more budget-friendly option, thinly sliced chuck roast will also work if you don’t overcook it. Noodle Choices: Spaghetti and linguine are easy to find and hold the sauce well. For a more authentic texture, use lo mein, rice noodles, or yakisoba. Spice Level: This recipe calls for a few tablespoons of Sriracha. Adjust the amount to fit your taste, or swap in chili garlic sauce or crushed red pepper flakes. Serve extra hot sauce on the side for those who like it fiery. Step-By-Step Recipe Instructions In a small saucepan over medium heat, warm 2 teaspoons of oil until shimmering. Add the minced ginger and garlic, stirring constantly for 30 seconds. This quick sauté brings out their fragrance without letting them burn. Stir in the soy sauce, water, brown sugar, and Sriracha. Bring the sauce to a gentle boil for 2–3 minutes until slightly thickened, then remove from heat. This forms a rich, sweet-savory base that will coat the beef beautifully. Slice the flank steak against the grain into thin, bite-size strips at a 45-degree angle. Toss the beef with cornstarch until evenly coated and let it rest for 20 minutes. This helps the beef stay tender and crisp up nicely when seared. Heat ½ cup of oil in a large skillet or wok over medium-high heat until hot but not smoking. Sear the beef in batches for 2–3 minutes, stirring frequently, until browned on the outside but not fully cooked through. Transfer to a paper towel–lined plate. Carefully pour out the oil from the pan, return the seared beef to the pan, and pour in the reserved sauce. Stir in the sliced green onions and cook for 1–2 minutes, until the beef is fully cooked and the onions are slightly wilted. Meanwhile, boil a large pot of well-salted water and cook the noodles according to package directions until al dente. Drain without rinsing so the noodles stay hot and ready to soak up the sauce. Add the drained noodles to the pan with the beef and toss until everything is evenly coated in sauce. The hot noodles absorb flavor quickly and help bind the dish together. Plate the noodles and finish with extra green onions and a drizzle of Sriracha if desired. These garnishes add color, brightness, and just the right amount of heat. For full list of ingredients and instructions, see recipe card below. How To Prep Ahead Take a look at our best prep-ahead strategies for this recipe: Marinate and Make Sauce Ahead: Slice the beef and toss it with cornstarch and salt the night before. Cover and refrigerate. You can also make the sauce in advance. just whisk everything together and store it in an airtight container in the fridge. Cook Beef and Sauce in Advance: You can cook the beef and simmer it with the sauce a day ahead. Once cooled, refrigerate it in an airtight container. Reheat gently in a skillet while your noodles cook. I’ve made these Mongolian Beef Noodles more times than I can count and they turn out great every time! What To Serve with Mongolian Beef Noodles Vegetables and Stir-Fried Sides We love pairing these noodles with simple sides like Perfect Air Fryer Broccoli or even some Garlic Butter Mushrooms. A 30-Minute Beef and Broccoli Stir-Fry also work well if you want something easy and flavorful on the side. Soups and Starters Serve with some Asian Dumplings (Potstickers) for a full takeout-style meal at home. For something lighter, try it with Asian Chopped Salad or a crisp Asian Cucumber Salad to freshen things up. Print Mongolian Beef Noodles Mongolian Beef Noodles will quickly become a family favorite. It’s easy to make, absolutely delicious, and leftovers are fantastic. If you have leftover beef/sauce, simply use it over rice or more noodles for tomorrow’s dinner! Course Dinner, MainCuisine Asian, dinnerMethod Stovetop Prep Time 5 minutes minutesCook Time 15 minutes minutesMarinate beef 20 minutes minutesTotal Time 40 minutes minutes Servings 6 Calories 697kcal Author Amy Dong Ingredients2 teaspoons vegetable oil½ teaspoon minced ginger1 tablespoon chopped garlic½ cup regular soy sauce not low sodium½ cup water¾ cup dark brown sugar2-3 tablespoons Sriracha plus more for garnish½ cup vegetable oil1 lb flank steak¼ cup cornstarch¼ teaspoon table salt½ cup green onions sliced into 1 inch pieces1 pound dry spaghetti or linguine noodlesGarnish: thinly sliced green onions InstructionsHeat 2 tsp oil in a saucepan over med-low heat, until hot but not smoking. Add ginger and garlic to the pan, stir for 30 seconds, and quickly add soy sauce and water.Add brown sugar and Sriracha in the sauce, stir well, and bring to boil at medium heat 2-3 min. Sauce should thicken a little. Remove from heat and set aside.Slice flank steak against the grain into 1/4 inch thick bite-size slices. To get nice cuts, tilt blade of knife at 45 degree angle. Toss steak pieces into a large bowl with cornstarch. All pieces should be coated. Let beef sit 20 minutes. Add 1/2 tsp table salt and toss to coat.Meanwhile, heat 1/2 cup oil in a large wok or large skillet over medium until hot but not smoking. Add beef to pan and stir frequently, 2-3 minutes or until beef browns on the exterior. Beef will not be completely cooked, but transfer to a towel-lined plate. Pour oil out. Add the beef back into the empty pan and stir over medium-low heat for 1 minute. Add the sauce, cook and stir for 1 minutes. Add green onions. Cook 1 minute, stirring, until beef is fully cooked through and onions are wilted. Keep warm.In a large heavy pot of salted water, cook noodles according to package instructions. Drain. Toss hot noodles with desired amount of beef mixture. Garnish with additional Sriracha and chopped green onions. Notes Slice the flank steak thinly and against the grain so the meat stays tender when cooked. Tilting your knife at a 45-degree angle helps get perfect thin slices. Tossing beef with cornstarch prior to cooking helps to tenderize the meat.  Don’t overcook the beef when you add it back in. Just a few minutes with the sauce and green onions is all it needs to finish cooking through and stay juicy. Add Sriracha to taste at the end for a spicier kick, or keep it on the side so everyone can adjust the heat to their liking. Leftovers reheat well, especially if you store the beef and noodles separately and combine them just before serving for the best texture. This recipe is part of our Better-Than-Takeout Recipes Collection. We love serving Mongolian beef noodles with some simple sides like our Perfect Air Fryer Broccoli or Potstickers (Asian Dumplings).   If you enjoyed this recipe, please come back and give it a rating. We hearing from you!  Join our Free Recipe Club and get our newest, best recipes each week! NutritionCalories: 697kcal | Carbohydrates: 90g | Protein: 28g | Fat: 25g | Saturated Fat: 5g | Polyunsaturated Fat: 12g | Monounsaturated Fat: 6g | Trans Fat: 0.1g | Cholesterol: 45mg | Sodium: 1346mg | Potassium: 519mg | Fiber: 3g | Sugar: 29g | Vitamin A: 17IU | Vitamin C: 4mg | Calcium: 63mg | Iron: 3mg Frequently Asked Questions Do I have to marinate the beef in cornstarch? Yes, tossing the beef with cornstarch and letting it sit for 20 minutes helps tenderize the meat and creates that signature glossy texture when it cooks in the sauce. How spicy is this dish? With 2 to 3 tablespoons of Sriracha, it has a mild to moderate kick. You can scale the spice up or down depending on your taste, and even drizzle more Sriracha on top to serve. Do I need a wok to make this? Not at all. A large nonstick skillet or heavy-bottomed pan works just as well. Just make sure the pan is hot enough before adding the beef. What’s the best way to slice the flank steak? Slice the steak against the grain into thin strips, holding your knife at a 45-degree angle for the most tender bite. How long do leftovers keep and how should I store them? Store leftovers in an airtight container in the fridge for up to 4 days. Reheat gently in a skillet or microwave, adding a splash of water if needed to loosen the sauce. More to Cook And Eat Lo Mein Noodles – In mere minutes, you’ll be dishing up unbelievable flavor with this 20-Minute Lo Mein Noodles. Pair it with your favorite protein for the ultimate weeknight meal. Easy Dan-Dan Noodles Recipe – This Dan Dan Noodles recipe is unbelievably easy and so deliciously savory, sweet, garlicky, with a subtle kick. Thai Peanut Noodles – These Thai Peanut Noodles are big on flavor, full of goodness, and can be served warm, cold, or at room temperature. Cold Sesame Noodles – I serve cold sesame noodles when my family needs a quick and easy meal that’s refreshingly full of flavor. The sauce is rich, the noodles are satisfying, and it all comes together fast.  The post Mongolian Beef Noodles appeared first on Chew Out Loud.

My husband and boys love pot roast, and this Instant Pot Roast Beef is the way to go when I want a faster version, without turning on the oven. It’s tender, flavorful, and easy to pull off on a weeknight. Serve it with noodles, rice, or rustic bread. This Instant Pot roast beef recipe is hands-off yet tastes like it’s been slow cooked all day. In This Article Amy’s NotesKey Recipe IngredientsSubstitutions And VariationsStep-By-Step Recipe InstructionsHow To Prep AheadWhat To Serve with Instant Pot Roast BeefVideo: Watch Us Make This RecipeInstant Pot Roast Beef RecipeFrequently Asked QuestionsMore to Cook And Eat View more This post may contain affiliate links, at no additional cost to you. Amy’s Notes This Instant Pot Roast Beef is one of my favorite comfort meals. It’s hearty, flavorful, and comes together way faster than the oven or slow cooker. It’s all these things: Super Tender in a Fraction of the Time: The pressure cooker turns a tough chuck roast into fall-apart tender beef in just over an hour, similar to my Instant Pot Beef Stroganoff. Built-In Gravy: The rich, savory broth thickens into a delicious gravy that soaks into every bite. No separate pot or stovetop needed. Veggies Cooked Just Right: By adding the carrots, celery, and potatoes at the end, they stay tender without getting mushy. It’s a complete meal in one pot. It reminds me of our Slow Cooker Pot Roast. Easy to Make Ahead: This roast reheats beautifully. I’ll often make it on a Sunday and serve it again during the week with noodles, rice, or crusty bread. Key Recipe Ingredients Boneless Chuck Roast – Well-marbled and full of flavor, this cut becomes melt-in-your-mouth tender when pressure cooked, making it perfect for pot roast. Beef Broth – Adds rich, savory depth and forms the base of the flavorful gravy that ties everything together. Garlic, Onion & Bay Leaves – This aromatic trio infuses the beef and vegetables with bold, comforting flavor throughout the cooking process. Tomato Paste & Soy Sauce – Tomato paste adds richness and body, while soy sauce deepens the umami and enhances the overall flavor. Carrots, Celery & Potatoes – Added at the end for perfect tenderness, these classic vegetables round out the meal and soak up all the savory juices. Substitutions And Variations Here are some of our favorite substitutions and variations: Beef Options: Boneless chuck roast is the go-to for flavor and tenderness. If unavailable, brisket or bottom round can be used, though they may not be quite as tender. Avoid leaner cuts, which can dry out during pressure cooking. Vegetable Swaps: Potatoes and carrots are classic, but parsnips, turnips, or sweet potatoes work well too. Add mushrooms or pearl onions for extra depth. Just be sure to add them at the end to avoid mushy textures. Step-By-Step Recipe Instructions Pat dry beef thoroughly. Season beef roast on both sides. Brown beef pieces on all sides on Sauté mode. Add aromatics, broth, and tomato paste. Pressure cook on high for 1 hour. Add vegetables and pressure cook for 5 minutes. Thicken sauce with cornflour slurry. Serve roast beef with gravy. For full list of ingredients and instructions, see recipe card below. How To Prep Ahead Take a look at our best prep-ahead strategies for this recipe: Entirely Make Ahead: The full recipe can be made 1 to 2 days ahead. Let the beef and vegetables cool in the gravy, then store everything in an airtight container in the fridge. Reheat gently on the stovetop or in the Instant Pot using the “Keep Warm” setting. Add a splash of broth if needed. Prep Ingredients Ahead: Chop the onion, garlic, carrots, celery, and potatoes up to a day in advance. Store each in separate containers in the fridge to streamline your cooking process. When I want something classic and filling, I make this Instant Pot roast beef. What To Serve with Instant Pot Roast Beef Noodles, Rice, and Grains This roast beef is delicious served over a warm bed of buttered egg noodles. The noodles soak up all the flavorful gravy and make the meal feel extra hearty. You can also serve it with a side of Creamy Baked Mashed Potatoes or keep things simple with a scoop of Instant Pot Jasmine Rice. Bread and Rolls Thick slices of Rosemary Garlic Bread or a loaf of French Bread are perfect for dipping into the rich sauce. If you prefer something softer, go with Easy Dinner Rolls or Sweet Honey Cornbread for a comforting side. Greens and Vegetables To add a bit of freshness, serve the roast with Air Fryer Broccoli or a tray of Roasted Vegetables. A crisp Chopped Greek Salad also works well and adds a nice balance to the richness of the roast. Video: Watch Us Make This Recipe Print Instant Pot Roast Beef This Instant Pot Roast Beef is exceptionally tender and boldly flavorful. We add potatoes and carrots to make it an easy meal-in-one. Serve with noodles, rice, or rustic bread. Course Main DishCuisine AmericanDiet Gluten FreeMethod Instant Pot, pressure cooker Prep Time 40 minutes minutesCook Time 1 hour hour 5 minutes minutesTotal Time 1 hour hour 45 minutes minutes Servings 8 Calories 482kcal Author Amy Dong Ingredients3 ½ – 4 pounds chuck beef roast boneless4 tablespoons olive oil1 whole onion quartered and roughly sliced8 cloves garlic chopped2 whole bay leaves3 tablespoons tomato paste2 teaspoons soy sauce3 cups beef broth regular strength6 whole carrots peeled/sliced into 1-inch pieces6 stalks celery sliced into 1/2-inch pieces2 medium potatoes peeled/sliced into 1 1/2 inch pieces2 tablespoons corn starch fully dissolved in 3 TB waterkosher salt to tastefreshly ground black pepper to taste InstructionsTrim a bit of excess fat, but leave most of it for tenderness. Use paper towels to pat-dry beef thoroughly. Slice beef roast into 8 even sized pieces. Sprinkle sides of beef with a light layer of kosher salt and freshly ground black pepper, pressing down to adhere seasoning to the meat. In the inner pot of Instant Pot, add 2 TB oil over sauté mode. Once oil is hot, brown half the beef pieces on all sides. Remove from pot and repeat with remaining half of beef pieces. Add back all browned beef. Add garlic, onion, bay leaves, tomato paste, soy sauce, and beef broth. Switch setting to Pressure Cook on High, and set for 1 hour cook time – be sure vent is turned to correct position.After 1 hour, do a manual Quick Release, and add carrots, celery, and potatoes. Stir them into the beef mixture, close lid tightly, and set to pressure cook for 5 more minutes. Do a manual Quick Release and transfer meat, vegetables, and potatoes to a large serving dish and keep warm, while leaving the sauce/liquid in the pot. Skim fat off top of sauce.Turn on Sauté mode to bring gravy/sauce to a gentle boil. Gradually stir in fully dissolved cornstarch – must be completely dissolved in water, without any trace of white streaks left.Stir until sauce thickens into a gravy-like consistency. Add kosher salt and black pepper to taste. Pour gravy over pot roast, vegetables, and potatoes; remember to remove bay leaves. Serve with buttered noodles, fluffy rice, or rustic bread.  Video Notes Pat the beef dry thoroughly with paper towels before searing. This step helps the meat brown nicely and adds deep flavor to the dish. Use the sauté mode on your Instant Pot to sear the beef in batches. Avoid crowding the pot so the meat browns properly rather than steaming. Fully dissolve cornstarch in water before adding it to the pot. This helps the gravy thicken evenly without lumps. If you’d prefer to serve the pot roast directly from the Instant Pot, stir the beef and veggies back into the thickened gravy and gently fold to coat. Keep the pot on Warm Mode until ready to serve. For slow Crock Pot version, see recipe for Slow Cooker Pot Roast with Gravy.  This recipe is part of our Instant Pot Recipes Collection. You can also serve it with a side of Creamy Baked Mashed Potatoes or keep things simple with a scoop of Instant Pot Jasmine Rice.   If you enjoyed this recipe, please come back and give it a rating. We hearing from you!  Join our Free Recipe Club and get our newest, best recipes each week! NutritionCalories: 482kcal | Carbohydrates: 42.1g | Protein: 51.6g | Fat: 13.1g | Saturated Fat: 2.3g | Cholesterol: 144.8mg | Sodium: 504.5mg | Fiber: 9.3g | Sugar: 19.5g Frequently Asked Questions What cut of beef works best for Instant Pot pot roast? Boneless beef chuck roast is the top choice. It becomes incredibly tender and flavorful after pressure cooking, thanks to its marbling. Can I skip browning the beef? Browning builds flavor and helps seal in juices. It’s worth the extra step for deeper, more savory results. Can I use beef stock instead of broth? Yes, beef stock works just as well. Use regular-strength broth or stock so the flavor isn’t diluted. How do I make this recipe in a slow cooker? For a crock pot version of this pot roast, follow the instructions on my Slow Cooker Pot Roast with Gravy recipe. How long does Instant Pot roast beef keep? Leftovers can be stored in an airtight container in the fridge for up to 4 days. The gravy may thicken when chilled, but it loosens up beautifully when warmed. More to Cook And Eat Instant Pot Chili – Made with lean beef, hearty beans, and bold flavors, this Instant Pot chili recipe is the easiest, most delicious comfort food you’ll ever taste. Instant Pot Sloppy Joes – Sweet, savory, and tender, these Instant Pot Sloppy Joes are always a crowd-pleaser! Like so many of our favorite Instant Pot meals, they’re great for busy weeknights. Instant Pot Chicken Curry – This Instant Pot Chicken Curry needs only 5 minutes of cook time in the pressure cooker. Tender, flavorful, and healthy. Happens to be gluten free and dairy free. Instant Pot Whole Chicken – Store-bought rotisserie chicken can be expensive, bland, or dry. This Instant Pot Whole Chicken is budget-friendly, extra tender, and deliciously juicy. The post Instant Pot Roast Beef appeared first on Chew Out Loud.