The Best Pot Roast Recipe (Instant Pot) With Red Wine - Family Meal!! скачать в хорошем качестве

The Best Pot Roast Recipe (Instant Pot) With Red Wine - Family Meal!!

Welcome Back!!! Here's a great go-to recipe for The Best Pot Roast Recipe (Instant Pot) With Red Wine - Family Meal!!!! This recipe is in the Instant Pot so you don't have to use the oven, and it can be done in 2 hours or less (including prep time)...In my opinion, this is where the Instant Pot really shines - you can cook large cuts of meat that usually take much longer in a dutch oven and the resulting product is a nice tender roast that has not lost any moisture and you can shred it with a fork!!! Searing, Cooking Meat and Veggies and Making the Gravy are all done in the Instant Pot - so I guess you could call this a 'one pot dinner'!!!!! This recipe can easily feed 4-6 people with leftovers (depends on how many meat lovers there are and how many pounds your roast is!!!) 3-5 pound chuck roast, excess fat trimmed, and cut up into 3-4 pieces Kosher salt and freshly ground black pepper, to taste 2-3 tablespoons canola oil 1 yellow onion, chopped 3 cloves garlic, minced 2 tablespoons tomato paste 1/2 bottle red wine 3 cups beef stock (you can sub chicken stock if you don't have beef) 2 teaspoons Worcestershire sauce 2 T Herbs de Provence or dried Italian Seasonings or FRESH! 1 1/2 pounds baby red potatoes, whole 4 large carrots, cut diagonally into 2-inch pieces 2 1/2 tablespoons cornstarch (optional, for thickening) POT ROAST DIRECTIONS: Put a 6 qt or 8 qt Instant Pot to the high saute setting. Make sure the beef is room temperature and cut into 3-4 pieces for the Instant Pot. Season beef with 1 1/2 teaspoons salt and 1 teaspoon black pepper. Heat oil; add beef in batches and cook until evenly browned, about 5 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. This step is very important to avoid the 'Burn Warning' in the Instant Pot. Stir in beef or chicken stock, Worcestershire, herbs. Add potatoes. Top with beef. Select manual setting; adjust pressure to high, and set time for 60 minutes. When finished cooking, quick-release pressure. 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 and shred beef, using two forks. Reserve cooking liquid if you are planning on making a gravy. GRAVY DIRECTIONS (Optional) In a small bowl, whisk together cornstarch and 1/4 cup cold water; set aside. Skim fat off the surface of the cooking liquid. Select high sauté setting on Instant Pot. 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 or top with gravy! Here are my Amazon affiliate links for the items in this video: STAUB Ceramics Rectangular Baking Dish, 7.5x6-inch, Rustic Turquoise https://amzn.to/3qtKdKK Instant Pot Duo 7-in-1 Electric Pressure Cooker, Sterilizer, Slow Cooker, Rice Cooker, Steamer, Saute, Yogurt Maker, and Warmer, 6 Quart, 14 One-Touch Programs https://amzn.to/3bcXa5l Timecodes 0:00 - Introduction 0:02 - Ingredient List 0:48 - Sear Beef Pieces 1:34 - Make Sauce 3:04 - Close and Cook 3:14 - Add Carrots 3:21 - Shred and Serve! #cookbakelearn,#potroast,#instantpot