POT INGREDIENTS RECIPES
INSTANT POT RECIPES – THE OFFICIAL CURATED INSTANT POT RECIPES
Economical beef cuts like blade and flat-iron become fork-tender when cooked under pressure. Shichimi togarashi, a Japanese seven-spice seasoning blend, makes a flavorful garnish.
Provided by Weldon Owen
Total Time 30 minutes
Yield 4-6 servings
Number Of Ingredients 10
Steps:
- Minced green onions, shichimi togarashi (optional)
- Combine the shallot, ginger, five-spice powder, stock, water, beef, and 2 teaspoons salt in the Instant Pot® and stir to mix.
- Lock the lid in place and turn the valve to Sealing. Press the Pressure Cook button and set the cook time for 30 minutes at high pressure.
- Let the steam release naturally for 15 minutes, then turn the valve to Venting to quick-release any residual steam. Carefully remove the lid. Using tongs, transfer the beef to a plate. Carefully pour the broth through a fine-mesh sieve set over a heatproof bowl. Return the strained broth to the pot. Press the Cancel button to reset the program.
- Press the Sauté button twice to select More mode. Add the bok choy and noodles and cook until just tender, about 5 minutes. (If you don’t plan to eat the all of the soup in one sitting, cook the noodles separately according to the package directions and add them in individual portions so they don’t get mushy.) Stir in the sugar and taste and adjust the seasoning if needed.
- Ladle the soup into bowls and top with green onions. Sprinkle with shichimi togarashi, if desired.
PERFECT POT ROAST RECIPE | REE DRUMMOND | FOOD NETWORK
With more than 1,000 5-star reviews, Ree Drummond's Perfect Pot Roast recipe from Food Network is sure to be a success at dinnertime. After a quick sear, this hearty roast cooks low and slow in the oven, making it a hands-off hit.
Provided by Ree Drummond : Food Network
Categories main-dish
Total Time 4 hours 30 minutes
Prep Time 15 minutes
Cook Time 4 hours 15 minutes
Yield 6 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 275 degrees F.
- Generously salt and pepper the chuck roast.
- Heat the olive oil in large pot or Dutch oven over medium-high heat. Add the halved onions to the pot, browning them on both sides. Remove the onions to a plate.
- Throw the carrots into the same very hot pot and toss them around a bit until slightly browned, about a minute or so. Reserve the carrots with the onions.
- If needed, add a bit more olive oil to the very hot pot. Place the meat in the pot and sear it for about a minute on all sides until it is nice and brown all over. Remove the roast to a plate.
- With the burner still on high, use either red wine or beef broth (about 1 cup) to deglaze the pot, scraping the bottom with a whisk. Place the roast back into the pot and add enough beef stock to cover the meat halfway.
- Add in the onions and the carrots, along with the fresh herbs.
- Put the lid on, then roast for 3 hours for a 3-pound roast. For a 4 to 5-pound roast, plan on 4 hours. The roast is ready when it's fall-apart tender.
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ULTIMATE POT ROAST RECIPE: HOW TO MAKE IT
Dutch oven pot roast recipes are the ultimate comfort food. When juicy pot roast simmers in garlic, onions and veggies, everyone comes running to ask, "When can we eat?" The answer? Just wait—it will be worth it. —Taste of Home Test Kitchen
From tasteofhome.com
Reviews 4.7
Total Time 02 hours 55 minutes
Category Dinner
Calories 459 calories per serving
From tasteofhome.com
Reviews 4.7
Total Time 02 hours 55 minutes
Category Dinner
Calories 459 calories per serving
- Preheat oven to 325°. Pat roast dry with a paper towel; tie at 2-in. intervals with kitchen string. Sprinkle roast with pepper and 1-1/2 teaspoons salt. In a Dutch oven, heat oil over medium-high heat. Brown roast on all sides. Remove from pan., Add onions, celery and 1/2 teaspoon salt to the same pan; cook and stir over medium heat 8-10 minutes or until onions are browned. Add garlic, tomato paste, thyme and bay leaves; cook and stir 1 minute longer., Add wine, stirring to loosen browned bits from pan; stir in broth. Return roast to pan. Arrange potatoes, parsnips and carrots around roast; bring to a boil. Bake, covered, until meat is fork-tender, 2-2-1/2 hours., Remove roast and vegetables from pan; keep warm. Discard bay leaves; skim fat from cooking juices. On stovetop, bring juices to a boil; cook until liquid is reduced by half (about 1-1/2 cups), 10-12 minutes. Stir in vinegar and parsley; season with salt and pepper to taste., Remove string from roast. Serve with vegetables and sauce.
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POT ROAST RECIPE | MARTHA STEWART
Perfect for pot roast recipes, inexpensive chuck is one of the most flavorful cuts of beef. Simmering it slowly and gently in the oven results in a wonderfully tender pot roast. Vegetables like onions and potatoes give the pot roast recipe even more comforting flavors.
From marthastewart.com
Reviews 3.3
Total Time 4 hours 25 minutes
Category Beef Recipes
From marthastewart.com
Reviews 3.3
Total Time 4 hours 25 minutes
Category Beef Recipes
- Transfer the roast, carrots, and potatoes to a platter. With a spoon, skim the fat off the surface of the cooking liquid. Cut the roast into thick slices, and serve with the vegetables. Pass the pan juices separately.
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GUYANA PEPPER POT RECIPE - FOOD.COM
Pepperpot, the national dish of Guyana, is an Amerindian meat stew which uses cassareep. Cassareep is a preservative made from grated cassava and flavoured with cinnamon and brown sugar. The Amerindians developed cassareep as a way of preserving meats in the days before refrigeration. Do not refrigerate leftovers. This dish develops flavour when left over a period of days. If not refrigerated, it MUST be reheated to a boil every day. In the early days, a pepperpot was always in the kitchen, and more meat was added to it each day, keeping the pot going for years.
This recipe has been halved from the original.
From food.com
Reviews 3.5
Total Time 1 hours
Calories 65.2 per serving
From food.com
Reviews 3.5
Total Time 1 hours
Calories 65.2 per serving
- *Serving sizes are a guess on my part - will update.
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CLASSIC CHICKEN POT PIE RECIPE - BETTYCROCKER.COM
Tell everyone you’re having pie for dinner and see how big their smiles are. This homemade chicken pot pie recipe streamlines your work by using frozen peas and carrots and refrigerated Pillsbury™ Pie Crusts. Swap out chicken for turkey or try a different frozen veggie combo to put your own unique spin on this old-fashioned favorite.
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Reviews 5
Total Time 1 hours 15 minutes
Calories 562.1 per serving
From bettycrocker.com
Reviews 5
Total Time 1 hours 15 minutes
Calories 562.1 per serving
- Bake about 35 minutes or until golden brown.
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MISSISSIPPI POT ROAST RECIPE | ALLRECIPES
Mississippi pot roast is a perfect dish perfect for the Slow Cooker.
From allrecipes.com
Reviews 4.6
Total Time 8 hours 5 minutes
Category Main Dishes, Beef, Pot Roast Recipes
Calories 280.2 calories per serving
From allrecipes.com
Reviews 4.6
Total Time 8 hours 5 minutes
Category Main Dishes, Beef, Pot Roast Recipes
Calories 280.2 calories per serving
- Pull chuck apart with 2 forks. Cover with aluminum foil to keep warm.
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