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:
instructions:
Plug in the IP with insert set in place.
Press SAUTE and add 2 tablespoon oil. When hot, add the roast pieces and brown on all sides.
Press MANUAL and adjust the time to 35-40 minutes on HIGH pressure.
Once at pressure, the display will reflect 35 (the number of minutes you initially set) and will begin to countdown to 0 minutes.
Open up your IP when the pin has dropped (allow a few minutes for this to happen).
Once at pressure, the display will reflect 1 (the number of minutes you initially set) and will begin to countdown to 0 minutes.
Open up your IP when the pin has dropped (allow a few minutes for this to happen).
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