POT ROAST MEAL IDEAS RECIPES

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INSTANT POT POT ROAST RECIPE - FOOD NETWORK



Instant Pot Pot Roast Recipe - Food Network image

Sear and pressure cook your pot roast in a versatile Instant Pot® and cut down on the time it would take to get dinner on the table.

Provided by Food Network Kitchen

Categories     main-dish

Total Time 2 hours 0 minutes

Cook Time 35 minutes

Yield 6 to 8 servings

Number Of Ingredients 14

One 4-pound chuck roast
Kosher salt and freshly ground black pepper
1 tablespoon olive oil
1/4 cup tomato paste
4 cloves garlic, minced
3 tablespoons all-purpose flour
1 1/2 cups dry red wine
1 1/2 cups mushroom or beef broth
16 small redskin potatoes (about 1 1/2 pounds)
4 large carrots, cut into 2-inch-long diagonal pieces
3 large celery stalks, diced
1 large sprig fresh rosemary
1 large sprig fresh thyme
2 large yellow onions, trimmed and halved

Steps:

  • Sprinkle the chuck roast generously all over with salt and pepper. Turn a 6-quart Instant Pot® to the high saute setting. Add the oil and once hot, add the beef and cook until deeply browned on both sides, about 5 minutes per side. Remove the beef from the pot, add the tomato paste and garlic and stir to combine. Add the flour and stir to make a paste. Whisk in the red wine until well combined and bring to a boil. Cook until slightly thickened, about 3 minutes.
  • Add the broth, potatoes, carrots, celery, rosemary, thyme, 1 tablespoon salt and a large pinch of pepper. Nestle the beef on top and place the onions on top or around the beef, wherever they fit best. Follow the manufacturer's guide for locking the lid and preparing to cook. Set to pressure cook on high for 1 hour 15 minutes. 
  • After the pressure cook cycle is complete, follow the manufacturer's guide for quick release and wait until the quick release cycle is complete. Be careful of any remaining steam and unlock and remove the lid. Allow the beef to sit in the sauce, uncovered, for 10 minutes. 
  • Remove the herbs from the sauce and transfer the meat to a cutting board. Slice against the grain and put on to a large rimmed serving platter. Top with the sauce and vegetables. 

SUNDAY POT ROAST WITH MUSHROOM GRAVY RECIPE | CLAIR…



Sunday Pot Roast with Mushroom Gravy Recipe | Clair… image

Provided by Claire Robinson

Categories     main-dish

Total Time 3 hours 5 minutes

Prep Time 5 minutes

Cook Time 3 hours 0 minutes

Yield 4 servings with leftovers!

Number Of Ingredients 6

1 (4 to 5-pound) boneless beef bottom round roast
Kosher salt and freshly ground black pepper
2 tablespoons olive oil
1 pound cremini mushrooms, cleaned and quartered
2 medium yellow onions, halved and sliced
4 cups low-sodium beef broth

Steps:

  • Preheat the oven to 325 degrees F.
  • Pat the meat dry with paper towels and season well on all sides with salt and pepper. Heat the oil in a large Dutch oven over medium-high heat, add the roast and brown all sides, about 4 minutes per side. Transfer the meat to a plate and add the mushrooms. Season with salt and pepper and cook, stirring occasionally, until browned and beginning to release liquid, about 5 minutes.
  • Add the onions and broth and stir until combined. Nestle the roast into the vegetables, adding any juices it released to the pot. Add the beef broth, bring to a simmer, cover, and transfer to the oven to roast for 2 1/2 hours. Remove the lid, carefully flip the meat and continue cooking for 30 minutes; the meat should be fork tender and the liquid reduced.
  • Remove the pot from the oven, transfer the meat to a cutting board and tent with foil to keep it warm. Let the mushrooms and onions stand several minutes undisturbed to allow some of the beef fat to rise to the surface. With a large spoon, skim off the excess fat and discard. With a ladle, add about 1 1/2 cups of the mushrooms and onions with some cooking liquid to the bowl of a blender or food processor. Carefully puree the mixture until very smooth. Pour the puree back into the pot and stir very well until combined; taste and adjust seasoning.
  • To serve, slice the pot roast and arrange on a serving platter. Drizzle some mushroom gravy over the top and pass the extra gravy at the table.

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