CLASSIC BEEF POT ROAST RECIPES

Name: Instant Pot® Classic Pot Roast
Prep time: 25 min
Total time: 1 h 35 min
Yield: 8
Ingredients: 2 to 3 lb boneless beef chuck roast, trimmed and cut in 4 pieces; 1 1/2 teaspoons salt; 1/2 teaspoon pepper; 2 tablespoons butter; 2 cups chopped onions; 1 cup Progresso™ beef flavored broth (from 32-oz carton); 8 medium carrots, peeled and cut into fourths; 3 celery stalks, cut into 1-inch pieces; 3 cloves garlic, finely chopped; 1 tablespoon chopped fresh thyme leaves; 8 baby red potatoes, cut in half; 3 tablespoons cornstarch; 3 tablespoons water

INSTANT POT® CLASSIC POT ROAST RECIPE - BETTYCROCKER.COM

Instant Pot® Classic Pot Roast Recipe - BettyCrocker.com image

Classic pot roast—in your Instant Pot®? Yes, you read that right. This Instant Pot® roast recipe lets you feast on perfectly seasoned, fall-apart-tender beef roast plus all the extras, like carrots, potatoes, onions and celery, in a fraction of the time it used to take. Our easy Instant Pot® pot roast takes the classic recipe and reinvents it for today's kitchen. Save it to your recipe box now, and keep it for a lifetime!

Provided by Betty Crocker Kitchens

Total Time 1 hours 35 minutes

Prep Time 25 minutes

Yield 8

Number Of Ingredients 13

Ingredients

2 to 3 lb boneless beef chuck roast, trimmed and cut in 4 pieces
1 1/2 teaspoons salt
1/2 teaspoon pepper
2 tablespoons butter
2 cups chopped onions
1 cup Progresso™ beef flavored broth (from 32-oz carton)
8 medium carrots, peeled and cut into fourths
3 celery stalks, cut into 1-inch pieces
3 cloves garlic, finely chopped
1 tablespoon chopped fresh thyme leaves
8 baby red potatoes, cut in half
3 tablespoons cornstarch
3 tablespoons water

Steps:

Rub beef with salt and pepper. Spray 6-quart Instant Pot® insert with cooking spray. Select SAUTE; adjust to normal. Melt butter in insert. Add beef; cook 4 to 6 minutes on first side until browned. Turn and cook 4 to 6 minutes on second side until browned. Transfer to medium bowl using tongs.
Add onions; cook 3 to 4 minutes or until softened and beginning to brown. Stir in broth. Select CANCEL. Stir in carrots, celery, garlic and thyme. Stir in potatoes. Add beef to mixture in insert.
Secure lid; set pressure valve to SEALING. Select MANUAL; cook on high pressure 45 minutes. Select CANCEL. Set pressure valve to VENTING to quick-release pressure.
Remove beef to serving platter. In small bowl, beat cornstarch and water with whisk. Select SAUTE, and adjust to normal; heat liquid to simmering. Gently stir in cornstarch mixture; cook 1 to 2 minutes, stirring frequently, until thickened. Select CANCEL. Serve vegetables with beef.

Nutrition Facts : Calories 410 , CarbohydrateContent 43 g, CholesterolContent 70 mg, FatContent 1 , FiberContent 5 g, ProteinContent 25 g, SaturatedFatContent 7 g, ServingSize About 1 1/3 Cups, SodiumContent 690 mg, SugarContent 7 g, TransFatContent 1/2 g

BEEF POT ROAST - RECIPES AT SAINSBURY'S

Beef pot roast - Recipes at Sainsbury's image

The perfect winter warmer, a delicious one-pot roasted beef joint with vegetables

Provided by Sainsbury's

Total Time 150 minutes

Prep Time 15 minutes

Cook Time 135 minutes

Yield 3

Number Of Ingredients 10

Ingredients

silverside beef joint
olive oil
celery, chopped into large chunks
carrots, chopped into large chunks
onions, peeled and quartered
clove of garlic, peeled and crushed
red wine
beef stock
bay leaves
dried oregano

Steps:

Preheat the oven to 180°C/fan 160°C/gas mark 4. Season the by Sainsbury’s silverside beef joint well.

Heat 1 tablespoon of oil in a frying pan then add the joint and brown it on all sides. Put it in a casserole dish (making sure it’s large enough to fit the joint and all the vegetables).

Add another tablespoon of oil to the frying pan then brown all the chopped vegetables. Arrange them around the joint in the casserole pot.

Add the crushed garlic cloves, red wine, by Sainsbury’s Beef Stock, bay leaves and dried oregano to the casserole and bring to the boil.

Cover the casserole with a lid and cook in the preheated oven for 2 hours, turning the meat over halfway.

Remove the bay leaves and serve the joint sliced with the vegetables.

Cook’s tip: soak up all the lovely roast juices with creamy mashed potato on the side.

Nutrition Facts : Calories 781 calories, FatContent 47.0 grams, SaturatedFatContent 16.3 grams, SugarContent 12.8 grams, SodiumContent 1700.0 milligrams salt, CarbohydrateContent 15.9 grams, FiberContent 5.4 grams, ProteinContent 54.0 grams

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INSTANT POT® CLASSIC POT ROAST RECIPE - BETTYCROCKER.COM

Classic pot roast—in your Instant Pot®? Yes, you read that right. This Instant Pot® roast recipe lets you feast on perfectly seasoned, fall-apart-tender beef roast plus all the extras, like carrots, potatoes, onions and celery, in a fraction of the time it used to take. Our easy Instant Pot® pot roast takes the classic recipe and reinvents it for today's kitchen. Save it to your recipe box now, and keep it for a lifetime!
From bettycrocker.com
Reviews 4
Total Time 1 hours 35 minutes
Calories 410 per serving

Remove beef to serving platter. In small bowl, beat cornstarch and water with whisk. Select SAUTE, and adjust to normal; heat liquid to simmering. Gently stir in cornstarch mixture; cook 1 to 2 minutes, stirring frequently, until thickened. Select CANCEL. Serve vegetables with beef.

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BEEF POT ROAST - RECIPES AT SAINSBURY'S

The perfect winter warmer, a delicious one-pot roasted beef joint with vegetables
From recipes.sainsburys.co.uk
Total Time 150 minutes
Calories 781 calories per serving

Preheat the oven to 180°C/fan 160°C/gas mark 4. Season the by Sainsbury’s silverside beef joint well.

Heat 1 tablespoon of oil in a frying pan then add the joint and brown it on all sides. Put it in a casserole dish (making sure it’s large enough to fit the joint and all the vegetables).

Add another tablespoon of oil to the frying pan then brown all the chopped vegetables. Arrange them around the joint in the casserole pot.

Add the crushed garlic cloves, red wine, by Sainsbury’s Beef Stock, bay leaves and dried oregano to the casserole and bring to the boil.

Cover the casserole with a lid and cook in the preheated oven for 2 hours, turning the meat over halfway.

Remove the bay leaves and serve the joint sliced with the vegetables.

Cook’s tip: soak up all the lovely roast juices with creamy mashed potato on the side.

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