FLIPPIN PIZZA MENU RECIPES

Steps:

• Preheat the oven to 375F. Line a standard sized muffin baking pan with paper liners; set aside.
• Add gluten-free flour, sugars, baking soda, salt, and spices to a large mixing bowl. Whisk until combined.
• Add eggs, pumpkin puree, oil and vanilla extract. Mix just until combined.
• Using a spoon or a batter scoop, spoon batter into the muffin liners until ¾ full (about a heaping ¼ cup of batter).
• Bake for 24-28 minutes or until a toothpick inserted into the center of a muffin comes out clean.Cool completely before serving. Store in an airtight container at room temperature for up to four days.

Steps:

• Generously season chuck roast with salt and pepper. Set Instant Pot to Sauté for 15 minutes, and heat oil.
• When oil is shimmering, add beef and sear on both sides, about 5 minutes per side. Remove beef and add onion.
• Cook, stirring occasionally, until onion is soft, about 5 minutes. Stir in garlic, rosemary, thyme, and tomato paste, and cook until fragrant, about 1 minute.
• Stir in flour, then whisk in wine until combined. Bring to a boil and cook until slightly thickened, about 2 minutes.
• Add broth, Worcestershire sauce, potatoes, and carrots. Season with salt and freshly ground black pepper.
• Place beef on top of mixture. Secure lid, and set to Pressure Cook on High for 60 minutes.
• Follow manufacturer’s guide for quick release, making sure to wait until cycle is complete before unlocking and removing lid. Let beef rest in sauce for at least 10 minutes.
• Slice roast against grain.