SLOW COOK PORK ROAST IN DUTCH OVEN RECIPES

Name: Instant Dutch Oven - Simple Sunday Roast
Prep time: 10 min
Cook time: 6 h
Yield: 3-4 servings
Cuisine: American
Ingredients: 3 lbs boneless chuck roast (pot roast); 1 tbsp canola oil; 1 medium onion (chopped or sliced); 3 medium carrots (washed and cut into 2” chunks); 1 celery rib (sliced into 1” pieces); 3 garlic cloves (peeled and smashed); 1 cups beef stock; 2 bay leaves; salt and pepper to taste

INSTANT DUTCH OVEN – SIMPLE SUNDAY ROAST – INSTANT POT REC…

Instant Dutch Oven – Simple Sunday Roast – Instant Pot Rec… image

Provided by Instant Brands Culinary Team

Prep Time 10 minutes

Cook Time 6 hours

Yield 3-4 servings

Number Of Ingredients 9

Ingredients

3 lbs boneless chuck roast (pot roast)
1 tbsp canola oil
1 medium onion (chopped or sliced)
3 medium carrots (washed and cut into 2” chunks)
1 celery rib (sliced into 1” pieces)
3 garlic cloves (peeled and smashed)
1 cups beef stock
2 bay leaves
salt and pepper to taste

Steps:

Set the Instant Precision Dutch oven to SEAR. Season pot roast liberally on both sides with salt and pepper. When Dutch oven is hot, add oil and let it heat up, about 2 minutes.
Sear both sides of the roast, approximately 6-8 minutes per side. Remove from Dutch oven and set aside.
Add onions and sauté for 3-5 minutes, until softened.
Add beef stock. Using a wooden spoon, scrape the bottom of the pan until all stuck pieces of fond are removed.
Add carrots, celery, garlic and bay leaves. When it begins to simmer, cancel the searing function and add roast back to dutch oven, making sure th roast is nestled in the vegetables.
Put top back on Dutch oven and set to SLOW COOK for 6 hours.
Flip roast at 3 hours.
When cooking time is done, remove roast and vegetables to a serving platter. Allow roast to rest for 10 minutes before slicing or shredding.

INSTANT DUTCH OVEN – RATATOUILLE – INSTANT POT RECIPES

Instant Dutch Oven – Ratatouille – Instant Pot Recipes image

Provided by Instant Brands Culinary Team

Prep Time 15 minutes

Cook Time 40 minutes

Yield 6-8 servings

Number Of Ingredients 11

Ingredients

1 Eggplant (medium diced into 1” pieces)
4 White Zucchini (small, medium diced)
8 Shishito Peppers (halved lengthwise, deseeded and sliced thick)
1 Onion (large, medium diced)
3 Garlic Cloves (minced)
12 1/3 oz Tomatoes (ripe, medium diced, or canned diced tomatoes)
3 Fresh Thyme Sprig (minced)
1/3 cups Fresh Basil (chiffonade)
4 tbsp Olive Oil
1 tbsp Salt
1/2 tsp Black Pepper

Steps:

Select SEAR/SAUTE and set the time to 30 minutes. Press START
Add 2 tbsp of oil in the cooking vessel.
When the vessel is hot, add zucchini and brown by stirring occasionally.
Add eggplants and shishito peppers and sauté until they are soft.
Take vegetables out.
Add 2 tbsp of olive oil. Sauté onions and garlic until soft and brown
Stir in thyme, vegetables, tomatoes, salt, and pepper. Stir to combine.
Press CANCEL.
Close the lid.
Select MANUAL 2. Set the temperature to 300F and time to 30 minutes.
After 20 minutes, take the lid off. Leave pot to cook uncovered for the last 10 minutes.
When cooking time is complete, let it rest for 10 minutes, uncovered.
Stir in basil before serving.

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