Instructions
HOW TO MAKE INSTANT POT POT ROAST, IF YOU LIKED IT SAY HELLO
INGREDIENTS:
-
- 1 (3-pound) chuck roast, excess fat trimmed
- Kosher salt and freshly ground black pepper, to taste
- 1 1/2 tablespoons canola oil
- 1 yellow onion, chopped
- 3 cloves garlic, minced
- 2 tablespoons tomato paste
- 1/4 cup dry red wine
- 3 cups beef stock
- 2 teaspoons Worcestershire sauce
- 4 sprigs fresh thyme
- 1 sprig fresh rosemary
- 2 bay leaves
- 1 1/2 pounds baby red potatoes, whole
- 4 large carrots, cut diagonally into 2-inch pieces
- 2 1/2 tablespoons cornstarch
DIRECTIONS:
- Set a 6-qt Instant Pot® to the high saute setting.
- Season beef with 1 1/2 teaspoons salt and 1 teaspoon black pepper. Heat oil; add beef and cook until evenly browned, about 2-3 minutes per side; set aside.
- Add onion, and cook, stirring frequently, until translucent, about 2-3 minutes. Stir in garlic and tomato paste until fragrant, about 1 minute.
- Stir in red wine, scraping any browned bits from the bottom of the pot.
- Stir in beef stock, Worcestershire, thyme, rosemary, bay leaves and potatoes. Top with beef. Select manual setting; adjust pressure to high, and set time for 45 minutes. When finished cooking, quick-release pressure according to manufacturer’s directions.
- Add carrots; select manual setting; adjust pressure to high, and set time for 10 minutes. When finished cooking, quick-release pressure according to manufacturer’s directions.
- Remove beef, potatoes and carrots from the Instant Pot®; shred beef, using two forks.
- In a small bowl, whisk together cornstarch and 1/4 cup cold water; set aside.
- Select high sauté setting. Bring to a boil; stir in cornstarch mixture and cook, stirring frequently, until slightly thickened, about 2-3 minutes. If the mixture is too thick, add more beef stock as needed until desired consistency is reached.
- Serve beef, potatoes and carrots with juices immediately.
Ingredients
- 1 (3-pound) chuck roast, excess fat trimmed
- Kosher salt and freshly ground black pepper, to taste
- 1 1/2 tablespoons canola oil
- 1 yellow onion, chopped
- 3 cloves garlic, minced
- 2 tablespoons tomato paste
- 1/4 cup dry red wine
- 3 cups beef stock
- 2 teaspoons Worcestershire sauce
- 4 sprigs fresh thyme
- 1 sprig fresh rosemary
- 2 bay leaves
- 1 1/2 pounds baby red potatoes, whole
- 4 large carrots, cut diagonally into 2-inch pieces
- 2 1/2 tablespoons cornstarch
Recipes White barbecue sauce – an Alabama fave, this sauce mixes mayo, vinegar & pepper. Great on chicken or pork!
Desserts, Recipes Simply The Best Chocolate Coconut Brownies: Fudgy brownies topped with a layer of creamy sweet coconut and finished with a smooth chocolate ganache. If you like let us your HELLO and give me your liked LOOK…
Recipes Simply The Best Edible Cookie Dough Cones And Cookie Dough Recipes. Unicorn Cookie Dough With Sprinkles! If you like let us your HELLO and give me your liked LOOK…
The power of Recipes!
