Monday, January 4, 2016

Instant Pot Pot Roast


  • TJs cabernet chuck pot roast (about 2.5 lbs)
  • 1.5 cups chicken broth
  • 1/4-1/2 cup red wine
  • apple cider vinegar
  • olive oil
  • 2 lbs baby carrots
  • 3 lbs baby red potatoes, quartered 
  • flour 
  • water
  • butter or butter substitute 
  1. heat IP on high saute, add olive oil to coat bottom of pan, brown roast on all sides
  2. deglaze pan with a splash of chicken broth, add remaining chicken broth, red wine (or more chicken broth) and a splash of apple cider vinegar 
  3. set IP to manual high pressure for 70 minutes, NPR for 10 minutes, QR
  4. add veggies on top of roast, set IP to manual high pressure for 2 minutes, QR
  5. remove veggies and roast from IP
  6. make a slurry of water and flour, set IP to high saute and whisk in slurry to thicken gravy, finish with a pat of butter or butter sub

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