NINJA FOODI CHUCK ROAST RECIPES

Steps:

• Peel and dice your onion and wash and dice your leek. Load into the cooking pot with 1tbsp of extra virgin olive oil and place the Ninja Foodi on sauté. Sauté for 4-5 minutes or until the onion starts to soften. Season the chuck roast with salt and pepper and score it so that flavour can go into the meat. Load the chuck roast into the ninja foodi and allow to brown on all sides. Remove the meat and put to one side.
• Add your beef stock and mix the onion and leek into it. Place the chuck roast on top and place the pressure cooker lid on the Ninja Foodi. Set the valve to sealing and click pressure cook for 40 minutes.
• While the chuck roast is pressure cooking peel and dice your potatoes and carrots. Focus on your carrot slices being small so that they will cook at the same time as the potatoes and so that you won’t be waiting on them. Place the carrots and potatoes into a bowl, add all remaining seasonings and add a tablespoon of olive oil. Toss with your hands to allow the carrots and potatoes to be well coated. Place into the air fryer crisp basket while you wait on your chuck.
• When the Ninja Foodi beeps allow for 5 minutes of natural pressure release before manually releasing pressure. Place the chuck roast over the carrots and potatoes in the crisping basket. Then place the stock from the bottom of the cooking pot into your blender.
• Place the air fryer basket into the cooking pot and air fry for 25 minutes at 180c/360f.
• Remove two potatoes and 5 carrot slices from the air fryer and load into the blender. Blend until smooth. The potatoes and carrots will help thicken the gravy. Slice your beef roast and serve with carrots, potatoes, and gravy.

Steps:

• Start with your prep. Peel and dice your carrots, swede, parsnips, and onion.
• In your Ninja Foodi cooking pot add your onion, extra virgin olive oil and garlic. Sauté for a couple of minutes or until the onion starts to soften.
• Add the stewing meat and brown on all sides.
• Add in everything but the frozen peas and stir. Place the pressure cooker lid on and set the valve to sealing. Pressure cook for 60 minutes.
• When it beeps, drain the meat and vegetables from the liquid. Then use a mesh sieve with the liquid you have. Discard the fat and add the creamy stock back in and stir.
• Stir in frozen peas, add extra seasoning if needed and serve.