PINOT NOIR VS MERLOT RECIPES

Steps:

• Using a very sharp knife, cut slits in the outer surface layer of fat, spaced 1-inch apart, in a cross pattern, much like crossing on a baked ham. Do not cut into the meat. Gently slice down through the meat, following the bones to remove them from the meat. Discard the ribs. Rub salt over the entire roast and especially rub it into the slits.
• Place the meat onto a plate. Refrigerate the meat, uncovered, for at least 24 hours and up to 96 hours. Place the meat on the counter to rest for 2 to 3 hours so it takes the chill off. At the same time, set out the butter to soften.
• Heat the Instant Pot on More Saute and add a small drizzle of oil. Brown each side of the meat. Remove the meat and turn off the pot. Place the beef broth and dry red wine in the Instant Pot. If desired, add in the sprigs of fresh herbs into the pot.
• Place a trivet in the pot. Season the meat with pepper. Mix the garlic and butter in a bowl, and rub it all over the meat. Carefully lower the meat onto the trivet. Place the lid on the Instant Pot and cook at High Pressure for 8 minutes. Leave the lid on and don't touch the pressure valve for 35 minutes. The IP will switch over to warming mode and the meat will continue to cook to 130 to 135 degrees F.
• Remove roast from the Instant Pot and heat a skillet to medium-high heat with a little oil. Sear each side of the roast. Reserve drippings and place the meat under a little foil on a cutting board.
• Pour the liquid from the browning out through a strainer into a bowl and set aside. With the pot on the sauté setting, add flour to the drippings left in the Instant Pot. Continue to cook the roux mixture for 2 minutes, whisking as it cooks.
• Gradually add the strained liquids to the roux and continue cooking until the gravy is smooth and thickened. Taste and adjust the seasonings.
• Slice meat into ¾-inch-thick slices. Season with coarse salt to taste along with any drippings turned to gravy, and serve.

Steps:

• Preheat oven to 350º.
• Heat olive oil in a large Dutch oven over medium-high heat. Sprinkle chuck roast with salt and pepper. Add roast to pan; cook 5 minutes, turning to brown on all sides. Remove roast from pan. Add onion to pan; sauté 8 minutes or until tender.
• Return browned roast to pan. Add the red wine, thyme sprigs, chopped garlic, beef broth, and bay leaf to pan; bring to a simmer. Cover pan and bake at 350° for 1 1/2 hours or until the roast is almost tender.
• Add carrots and potatoes to pan. Cover and bake an additional 1 hour or until vegetables are tender. Remove thyme sprigs and bay leaf from pan; discard. Shred meat with 2 forks. Serve roast with vegetable mixture and cooking liquid. Garnish with thyme leaves, if desired.