HOW TO COOK TRI TIP ROAST IN CROCK POT RECIPES

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INSTANT POT POT ROAST RECIPE - HOW TO MAKE ... - DELISH



Instant Pot Pot Roast Recipe - How to Make ... - Delish image

Making a pot roast in your instant pot is the easiest way to do it. Here's how to make sure your result is fall-apart tender meat, potatoes, and carrots.

Provided by Lauren Miyashiro

Categories     nut-free    dinner party    Easter    feed a crowd    winter    dinner

Total Time 1 hours 30 minutes

Prep Time 10 minutes

Cook Time 0S

Yield 8 servings

Number Of Ingredients 15

3 lb.

chuck roast 

Kosher salt 

Freshly ground black pepper

1 tbsp.

extra-virgin olive oil

1

onion, chopped

3

cloves garlic, minced

2 tsp.

chopped rosemary

1 tsp.

chopped thyme 

3 tbsp.

tomato paste 

2 tbsp.

all-purpose flour

1/2 c.

red wine

3 c.

low-sodium beef broth 

1 tbsp.

Worcestershire sauce

1 lb.

baby potatoes, halved

4

medium carrots, peeled and sliced on the bias into thick chunks

Steps:

  • Season chuck roast generously with salt and pepper. Turn Instant Pot to Sauté setting, set for 15 minutes, and heat oil. When oil is shimmering, add beef and cook until seared on both sides, about 5 minutes per side. Remove beef then add onion. Cook, stirring occasionally, until starting to soften, about 5 minutes. Stir in garlic, herbs, and tomato paste and cook until fragrant, about 1 minute. Stir in flour, then whisk in wine until combined. Bring to boil and cook until slightly thickened, about 2 minutes.  Add broth, Worcestershire sauce, potatoes, and carrots, 1 tablespoon salt, and a generous amount of freshly ground black pepper. Place beef on top of mixture. Lock lid and set to pressure cook on high for 1 hour.  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 10 minutes.  Slice roast against grain and serve with drippings.

Nutrition Facts : Calories 522 calories

INSTANT POT POT ROAST RECIPE - HOW TO MAKE ... - DELISH



Instant Pot Pot Roast Recipe - How to Make ... - Delish image

Making a pot roast in your instant pot is the easiest way to do it. Here's how to make sure your result is fall-apart tender meat, potatoes, and carrots.

Provided by Lauren Miyashiro

Categories     nut-free    dinner party    Easter    feed a crowd    winter    dinner

Total Time 1 hours 30 minutes

Prep Time 10 minutes

Cook Time 0S

Yield 8 servings

Number Of Ingredients 15

3 lb.

chuck roast 

Kosher salt 

Freshly ground black pepper

1 tbsp.

extra-virgin olive oil

1

onion, chopped

3

cloves garlic, minced

2 tsp.

chopped rosemary

1 tsp.

chopped thyme 

3 tbsp.

tomato paste 

2 tbsp.

all-purpose flour

1/2 c.

red wine

3 c.

low-sodium beef broth 

1 tbsp.

Worcestershire sauce

1 lb.

baby potatoes, halved

4

medium carrots, peeled and sliced on the bias into thick chunks

Steps:

  • Season chuck roast generously with salt and pepper. Turn Instant Pot to Sauté setting, set for 15 minutes, and heat oil. When oil is shimmering, add beef and cook until seared on both sides, about 5 minutes per side. Remove beef then add onion. Cook, stirring occasionally, until starting to soften, about 5 minutes. Stir in garlic, herbs, and tomato paste and cook until fragrant, about 1 minute. Stir in flour, then whisk in wine until combined. Bring to boil and cook until slightly thickened, about 2 minutes.  Add broth, Worcestershire sauce, potatoes, and carrots, 1 tablespoon salt, and a generous amount of freshly ground black pepper. Place beef on top of mixture. Lock lid and set to pressure cook on high for 1 hour.  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 10 minutes.  Slice roast against grain and serve with drippings.

Nutrition Facts : Calories 522 calories

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