SIDES WITH POT ROAST RECIPES

Name: Roast Pork Loin
Prep time: 10 min
Cook time: 45 min
Yield: 6 servings
Cuisine: Modern
Ingredients: 2-3 lb pork loin; 1 tsp salt; 1 tsp pepper; 2 tbsp butter; 1 cup apple juice; 1 large onion (sliced into 1-inchpieces); Apple-Orange Chutney (optional (see recipe below)); fresh pomegranate seeds for garnish (optional); 8 Granny Smith apples (peeled, cored, and cut into 2-inch pieces); 1 cup raisins; 1/2 medium white onion (diced); 2 tbsp fresh ginger (minced); 1 cup orange juice; 1/2 cup apple cider vinegar; 1/2 cup brown sugar; 1 tsp salt; 1/4 tsp red pepper flakes; 1/4 tsp ground nutmeg

ROAST PORK LOIN – INSTANT POT RECIPES

Roast Pork Loin – Instant Pot Recipes image

To make this dish into an easy but festive weeknight dinner, top the pork with a generous scoop of Apple–Orange Chutney and a sprinkling of fresh pomegranate seeds.

Provided by Instant Pot Holiday Cookbook by Heather Schlueter

Prep Time 10 minutes

Cook Time 45 minutes

Yield 6 servings

Number Of Ingredients 18

Ingredients

2-3 lb pork loin
1 tsp salt
1 tsp pepper
2 tbsp butter
1 cup apple juice
1 large onion (sliced into 1-inchpieces)
Apple-Orange Chutney (optional (see recipe below))
fresh pomegranate seeds for garnish (optional)
8 Granny Smith apples (peeled, cored, and cut into 2-inch pieces)
1 cup raisins
1/2 medium white onion (diced)
2 tbsp fresh ginger (minced)
1 cup orange juice
1/2 cup apple cider vinegar
1/2 cup brown sugar
1 tsp salt
1/4 tsp red pepper flakes
1/4 tsp ground nutmeg

Steps:

Liberally season all sides of the pork roast with salt and pepper. Select the Sauté button to heat up the Instant Pot inner pot.
When the display reads “Hot,” add the butter to the pot. As soon as the butter melts, add the pork roast to the pot and sear it on all sides, approximately 4 minutes per side.
Add the apple juice to the pot and use a wooden spoon to scrape up any brown bits from the bottom of the pot. Add the onion. Press Cancel to turn off the Sauté function.
Secure the lid, ensuring the valve is turned to the Sealing position. Press the Pressure Cook button and set the time to 20 minutes.
When cooking is complete, let the pot sit for another 15 minutes, and then turn the valve to the Venting position to release any remaining pressure.
Remove the lid and transfer the pork to a cutting board. Let the pork rest for 5 minutes, and then cut it into 3/4-inch slices. Top the pork roast with chutney and fresh pomegranate seeds, if using.
Place all the ingredients in the Instant Pot inner pot and combine them with a good stir. Secure the lid, ensuring the valve is turned to the Sealing position. Press the Pressure Cook button and set the time to 10 minutes.
When cooking is complete, turn the valve to the Venting position to release the pressure. Remove the lid, stir, and serve the chutney either hot or cold.

YOUR NEW FAVORITE POT ROAST – INSTANT POT RECIPES

Your New Favorite Pot Roast – Instant Pot Recipes image

Family and friends will destroy this classic (and classy) meat and potatoes dish. It’s special enough for a holiday feast but too flippin’ good to only make once or twice a year.

Provided by Party In An Instant Pot Cookbook

Prep Time 10 minutes

Cook Time 90 minutes

Yield 8 servings

Number Of Ingredients 15

Ingredients

3 lbs beef chuck roast
kosher salt
freshly ground black pepper
1 tbsp extra-virgin olive oil
1 medium onion (chopped)
3 garlic cloves (minced)
2 tsp freshly chopped rosemary
1 tsp freshly chopped thyme
3 tbsp tomato paste
2 tbsp all-purpose flour
1/2 cup red wine
3 cups low-sodium beef broth
1 tbsp Worcestershire sauce
1 lb baby potatoes (halved)
4 medium carrots (peeled and sliced on the bias)

Steps:

Generously season chuck roast with salt and pepper. Set Instant Pot to Sauté for 15 minutes, and heat oil.
When oil is shimmering, add beef and sear on both sides, about 5 minutes per side. Remove beef and add onion.
Cook, stirring occasionally, until onion is soft, about 5 minutes. Stir in garlic, rosemary, thyme, and tomato paste, and cook until fragrant, about 1 minute.
Stir in flour, then whisk in wine until combined. Bring to a boil and cook until slightly thickened, about 2 minutes.
Add broth, Worcestershire sauce, potatoes, and carrots. Season with salt and freshly ground black pepper.
Place beef on top of mixture. Secure lid, and set to Pressure Cook on High for 60 minutes.
Follow manufacturer’s guide for quick release, making sure to wait until cycle is complete before unlocking and removing lid. Let beef rest in sauce for at least 10 minutes.
Slice roast against grain.

More about "sides with pot roast recipes"

ROAST PORK LOIN – INSTANT POT RECIPES

To make this dish into an easy but festive weeknight dinner, top the pork with a generous scoop of Apple–Orange Chutney and a sprinkling of fresh pomegranate seeds.
From recipes.instantpot.com
Reviews 5
Cuisine Modern

When cooking is complete, turn the valve to the Venting position to release the pressure. Remove the lid, stir, and serve the chutney either hot or cold.

See details

YOUR NEW FAVORITE POT ROAST – INSTANT POT RECIPES

Family and friends will destroy this classic (and classy) meat and potatoes dish. It’s special enough for a holiday feast but too flippin’ good to only make once or twice a year.
From recipes.instantpot.com
Reviews 4
Cuisine American

Slice roast against grain.

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From foodnetwork.com
Reviews 4.3
Total Time 3 hours 25 minutes
Category main-dish
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Cover pot roast with 3 slices of bacon and place in a Dutch oven coated with olive oil. Place the garlic cloves in the pot as well. Sear all 4 sides of the pot roast. After searing place 16 ounces of beef broth and 16 ounces of beer and water to top it off. Add the salt, pepper, white pepper, and cumin, to taste. Cover the pot and let it slow cook for about 1 hour. After an hour add bay leaves and whole black peppercorn. Let it slow cook for another hour. Lastly, add red potatoes, onion, crushed red pepper and cook for another hour.

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Since all my grandparents were German, it's no wonder that so many Bavarian recipes have been handed down to me. Because the Midwest has such a large German population, I feel this recipe represents the area well. —Susan Robertson, Hamilton, Ohio
From tasteofhome.com
Reviews 4.5
Total Time 03 hours 00 minutes
Category Dinner
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Calories 281 calories per serving

In a Dutch oven, heat oil. Brown roast on all sides. Meanwhile, combine water, beer, tomato sauce, onion, sugar, vinegar, salt, cinnamon, bay leaf, pepper and ginger. Pour over meat and bring to a boil. Reduce heat; cover and simmer until meat is tender, 2-1/2-3 hours., Remove meat and slice. Discard bay leaf. If desired, thicken pan juices for gravy.

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ROAST PORK LOIN – INSTANT POT RECIPES

When cooking is complete, turn the valve to the Venting position to release the pressure. Remove the lid, stir, and serve the chutney either hot or cold.

See details

YOUR NEW FAVORITE POT ROAST – INSTANT POT RECIPES

Slice roast against grain.

See details

DUTCH OVEN CHUCK POT ROAST | JUST A PINCH RECIPES

Remove the meat to a hot platter to rest for about 15 minutes and skim the fat from the pan juices. If you want more gravy, strain the liquid, pour additional wine or beef stock into the pan and bring to a boil. Thicken the juices with little balls of butter and flour, kneaded together. Let it reduce until it lightly coats a spoon

See details

DUTCH OVEN POT ROAST RECIPE | FOOD NETWORK

From foodnetwork.com
Reviews 4.3
Total Time 3 hours 25 minutes
Category main-dish
Cuisine american

Cover pot roast with 3 slices of bacon and place in a Dutch oven coated with olive oil. Place the garlic cloves in the pot as well. Sear all 4 sides of the pot roast. After searing place 16 ounces of beef broth and 16 ounces of beer and water to top it off. Add the salt, pepper, white pepper, and cumin, to taste. Cover the pot and let it slow cook for about 1 hour. After an hour add bay leaves and whole black peppercorn. Let it slow cook for another hour. Lastly, add red potatoes, onion, crushed red pepper and cook for another hour.

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