HOT POTT RECIPES

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ONE-POT RECIPES | BBC GOOD FOOD



One-pot recipes | BBC Good Food image

Create comfort in a pot with these filling, sumptuous recipes. One-pot cooking reduces food waste, saves energy and means less washing-up.

Provided by Good Food team

Number Of Ingredients 1

INSTANT POT POT ROAST AND CARROTS RECIPE - HOW TO MAKE ...



Instant Pot Pot Roast and Carrots Recipe - How to Make ... image

A Drummond family favorite, this pot roast cooks in half the time and pairs well with a side of creamy mashed potatoes.

Provided by Ree Drummond

Categories     dinner    main dish    meat

Total Time 1 hours 35 minutes

Prep Time 5 minutes

Cook Time 1 hours 30 minutes

Yield 8 servings

Number Of Ingredients 10

1

whole beef chuck roast, 3 to 4 pounds

Kosher salt

Black pepper

2 tbsp.

olive oil

2

whole large yellow onions, peeled and quartered

6

whole carrots, washed, scrubbed, and cut into large pieces

1 c.

red wine

2 c.

beef stock

3

sprigs fresh rosemary

3

sprigs fresh thyme

Steps:

  • Set the Instant to “Saute” and allow to warm.  Season roast generously with salt and pepper. When Instant Pot says "Hot," add in olive oil and sear roast until browned on all sides. Remove to a clean plate.  Add in onions and carrots and cook for an additional 3-4 minutes, stirring occasionally. Deglaze with red wine, scraping the bottom of the pot to get all of the delicious bits. Add in the beef stock, rosemary, thyme and the beef.  Lock the lid into place, place vent to sealing, push "Manual," and set time to 1 hour 20 minutes. The Instant Pot will release some steam as it comes up to pressure, then it will seal automatically.  When the cooking time is done, allow the Instant Pot to naturally vent for at least 10 minutes, 20 is better. Using a wooden spoon, carefully push the valve open to release the rest of the pressure. Remove lid.  Skim a much fat off the top of the liquid as you can before disturbing the roast. Remove the roast to a cutting board and with two forks shred roast. Serve alongside carrots and onions, topped with the pan juices. Serve with mashed potatoes.

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