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Instant Pot: Rosemary & Basil Pot Roast


Last night I defrosted what I thought were beef shanks. While on my way home, I decided to do an Asian twist on a beef osso buco. However when I went to get started, I realized I defrosted some beef chuck instead! It worked out great because it's been awhile since I had made a pot roast and I had some leftover veggies to include. The pot roast came out wonderful in the Instant Pot! I served this savory beef & veggies over some pappardelle pasta, making it a perfect dinner on a brisk fall evening.





Instant Pot: Rosemary & Basil Pot Roast

ingredients:

2 lb. beef chuck roast, cut to fit in IP
salt & pepper to taste
onion & garlic powder to taste
2 tablespoons olive oil for browning
2 cups beef broth
1 onion, quartered
3 large cloves garlic, minced
1 handful fresh basil
1 tablespoon fresh parsley leaves
1 tablespoon fresh rosemary, minced
1-2 cups baby carrots
1-2 cups parboiled red potatoes, quartered

instructions:

In your Instant Pot:

Plug in the IP with insert set in place.

Season roast with salt, pepper, garlic powder and onion powder to your tastes. 

Lightly dredge roast pieces in flour to coat.

Press SAUTE and add 2 tablespoon oil. When hot, a
dd the roast pieces and brown on all sides. 

Add onions, sautéing until onions have softened. 

Add the garlic, basil, parsley leaves, rosemary herb mix and beef broth.

Secure the lid of the IP and ensure the valve is set to SEALING.

Press MANUAL and adjust the time to 35-40 minutes on HIGH pressure.

The display will reflect ON while the IP comes to pressure. Allow a few minutes for your IP to come to pressure.

Once at pressure, the display will reflect 35 (the number of minutes you initially set) and will begin to countdown to 0 minutes.

When the IP beeps after pressure cooking for 35 minutes, allow your IP to naturally release pressure for 15-20 minutes. While naturally releasing pressure (also known as NPR or NR), the display will reflect numbers counting up from 1. The numbers indicate how many minutes the IP has stopped cooking since it beeped (or how many minutes it has been naturally releasing pressure).  No need to touch your IP while it naturally releases pressure. The pin at the top of your IP will drop when all pressure has been released and it's safe to open.

Open up your IP when the pin has dropped (allow a few minutes for this to happen).

Transfer the roast to a serving platter and tent loosely with a piece of foil.

At this point, add the baby carrots and potatoes. Secure the lid of the IP and ensure the valve is set to SEALING.

Press MANUAL and adjust the time to 1 minute on HIGH pressure.


The display will reflect ON while the IP comes to pressure. Allow a few minutes for your IP to come to pressure.

Once at pressure, the display will reflect 1 (the number of minutes you initially set) and will begin to countdown to 0 minutes.

When the IP beeps after pressure cooking for 1 minute, quickly release pressure (also known as QPR or QR). The pin at the top of your IP will drop when all pressure has been released and it's safe to open.



Open up your IP when the pin has dropped (allow a few minutes for this to happen).

Serve up the roast with the pressure cooked vegetables and sauce.


If you prefer a thicker sauce, remove half of the vegetables from the pot. Using an immersion blender, blend the remaining vegetables and liquid in the pot until smooth. 

Spoon half of the sauce over the plated roast and serve the roast with extra sauce on the side.

Created using The Recipes Generator

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