WINE FLAVOR CHART RECIPES

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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

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.

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From vinepair.com
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From reluctantgourmet.com
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