JAMAICAN POT ROAST RECIPES

Name: Pot Roast
Prep time: 15 min
Cook time: 1 h 10 min
Yield: 6 servings
Cuisine: American
Ingredients: 2 1/2 lbs boneless beef chuck roast ((up to 3 lbs); 1 tbsp vegetable oil; 1/2 cup dry red wine; 2 large Onions (cut into large chunks or wedges (about 3 cups)); 5 large carrots (peeled and cut into 2 inchpieces or2 1/2 cups of baby cut carrots); 1 lbs whole baby red potatoes or medium red potatoes (cut in half); 2 sprigs fresh thyme leaves; 1 can Campbell’s® Condensed Cream of Mushroom Soup (10 1/2 ounces)

POT ROAST – INSTANT POT RECIPES

Pot Roast – Instant Pot Recipes image

When you make our recipe for Instant Pot® Pot Roast, you get a traditional pot roast dinner with an incredibly flavorful gravy made from our cream of mushroom soup. Plus, it’s ready in just about half the time that it takes to make a traditional pot roast. Cooking this comfort food favorite in the Instant Pot® creates a tender roast and locks in flavor. Searing the beef in the Instant Pot®, then deglazing the pot with wine adds rich, complex flavors. For perfect results, be sure to layer the ingredients as directed in the recipe.

Provided by Campbell's®

Prep Time 15 minutes

Cook Time 70 minutes

Yield 6 servings

Number Of Ingredients 8

Ingredients

2 1/2 lbs boneless beef chuck roast ((up to 3 lbs)
1 tbsp vegetable oil
1/2 cup dry red wine
2 large Onions (cut into large chunks or wedges (about 3 cups))
5 large carrots (peeled and cut into 2 inchpieces or2 1/2 cups of baby cut carrots)
1 lbs whole baby red potatoes or medium red potatoes (cut in half)
2 sprigs fresh thyme leaves
1 can Campbell’s® Condensed Cream of Mushroom Soup (10 1/2 ounces)

Steps:

Cut the beef in half crosswise (for quicker cooking), then season with salt and pepper. On a 6 quart Instant Pot®, select the Saute setting. Heat the oil. Add the beef (in batches, if needed) and cook for 15 minutes or until well browned on all sides. Remove the beef from the pot. Add the wine and cook, stirring to scrape up the browned bits from the bottom of the pot. Press Cancel.
Layer the onions, carrots, potatoes, thyme and beef in the Instant Pot®. Spoon the soup over the beef (the order is important, so don't stir until after the cooking is done).
Lock the lid and close the pressure release valve. Pressure cook on High pressure, setting the timer to 45 minutes (timer will begin counting down once pressure is reached- it takes about 10 minutes). When done, press Cancel and use the quick release method to release the pressure.
Remove the beef to a serving plate, cover and keep warm. Select the Saute setting and cook the vegetables and gravy for 10 minutes or until the gravy is slightly thickened. Remove and discard the thyme. Season to taste. Slice the beef and serve with the vegetables and gravy.

INSTANT DUTCH OVEN – RATATOUILLE – INSTANT POT RECIPES

Instant Dutch Oven – Ratatouille – Instant Pot Recipes image

Provided by Instant Brands Culinary Team

Prep Time 15 minutes

Cook Time 40 minutes

Yield 6-8 servings

Number Of Ingredients 11

Ingredients

1 Eggplant (medium diced into 1” pieces)
4 White Zucchini (small, medium diced)
8 Shishito Peppers (halved lengthwise, deseeded and sliced thick)
1 Onion (large, medium diced)
3 Garlic Cloves (minced)
12 1/3 oz Tomatoes (ripe, medium diced, or canned diced tomatoes)
3 Fresh Thyme Sprig (minced)
1/3 cups Fresh Basil (chiffonade)
4 tbsp Olive Oil
1 tbsp Salt
1/2 tsp Black Pepper

Steps:

Select SEAR/SAUTE and set the time to 30 minutes. Press START
Add 2 tbsp of oil in the cooking vessel.
When the vessel is hot, add zucchini and brown by stirring occasionally.
Add eggplants and shishito peppers and sauté until they are soft.
Take vegetables out.
Add 2 tbsp of olive oil. Sauté onions and garlic until soft and brown
Stir in thyme, vegetables, tomatoes, salt, and pepper. Stir to combine.
Press CANCEL.
Close the lid.
Select MANUAL 2. Set the temperature to 300F and time to 30 minutes.
After 20 minutes, take the lid off. Leave pot to cook uncovered for the last 10 minutes.
When cooking time is complete, let it rest for 10 minutes, uncovered.
Stir in basil before serving.

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