BEEF ROAST POT (Page 2 ) | September 18, 2023
Annonce:
½ tsp.Of onion powder.
½ tsp.Of black pepper.
3 Pounds.Of beef chuck roast, cut into 1-pound pieces.
2 tbsp.Of Sunflower oil.
A medium finely chopped onion.
3 cloves.Of garlic, mined.
Low-sodium beef broth, I used 2 cups.
3 tbsp.Of balsamic vinegar.
2 tbsp.Of tomato paste.
2 tbsp.Of Worcestershire sauce.
1½ Pounds.Of baby potatoes.
Peeled large carrots, I used 3, cut into thick slices.
1 tbsp.Of ketchup, or honey.
2 tbsp.Of corn starch.
2 tbsp.Of water.
PREPARATION:
 
Step 1
Add the seasonings to a small bowl along with the garlic, parsley, onion powder, and black pepper. To season, sprinkle generously over the roast.
Step 2
Sauté the meat in the Instant Pot. When the thermometer registers a temperature of at least 350 degrees Fahrenheit, add the oil and sear the roast on both sides. The first step is to put the roast in the pot and put it there for a couple of minutes.
Step 3
It should come out of the pan easily when you turn it. You may need to fry the pieces in two batches and use more oil to get them completely golden. Remove the meat from the Instant Pot after it has been browned.
Step 4
Add the onion and cook, turning often, until it is golden and fragrant, about 5 to 7 minutes (adding more oil if necessary). After a minute, add the garlic and continue to simmer for another minute.

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