![]() ![]() Stir everything together well and make sure that there are no browned bits stuck to the bottom of the pot. Deglaze the Pot: Add the tomato paste, Worcestershire sauce and beef broth to the pot.Stir in the minced garlic and then turn off the Instant Pot. You can use a spatula or wooden spoon to scrape up any browned bits from the bottom of the pot. Add the chopped onion to the pot and sauté until the onion softens and begins to brown. Sauté the Onion and Garlic: Once you have browned the roast on both sides, transfer it to a clean plate and set it aside for a few minutes.Then sear the beef in olive oil using the Instant Pot sauté setting. Be generous with the seasonings, as they will also flavor the gravy. Season the meat on both sides with salt and pepper. Season and Sear the Beef: To make this Instant Pot pot roast, you’ll start by cutting the chuck roast in half.If you are new to using an Instant Pot, you might find my guide on How to Use an Instant Pot helpful. ![]() Cornstarch & Water: To make a cornstarch slurry, which is used to thicken the gravy after the roast cooks.įind the full recipe with ingredient amounts and instructions in the recipe card below.Carrots & Potatoes: The classic vegetables for pot roast, carrots and baby potatoes make this meal hearty and comforting.Thyme: I season this pot roast with thyme because it complements the beef flavor.I recommend using low sodium beef broth so that you can better control the amount of salt in the finished dish. Beef Broth: The broth provides the liquid needed to help the pot come to pressure. ![]() You can substitute balsamic vinegar if you prefer.
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