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Tini's Pot Roast (Instant Pot)
1 Std. 30 Min.Für 6Nutri-Score C€€
C
1 Std. 30 Min.
1 Std. 30 Min.Tini's Pot Roast (Instant Pot)
was Sie brauchen
Zutaten
beef chuck (cut into large steak pieces)Fleisch900 g
garlic and herb seasoningGewürze10 g
saltGewürze6 g
pepperGewürze3 g
oilVorräte30 ml
carrots (chopped)Obst & Gemüse3 Stücke
celery stalks (chopped)Obst & Gemüse6 Stücke- yellow onion (diced)Obst & Gemüse1 Stück
garlic (minced)Obst & Gemüse4 Stücke
tomato pasteVorräte15 g
red cooking wine (half a bottle)Getränke375 ml- fresh thymeObst & Gemüse5 g
- fresh rosemaryObst & Gemüse5 g
- beef brothVorräte950 ml
pro Portion
Nährwerte
362kcal
- Kohlenhydrate
- 8 g
- Eiweiß
- 34 g
- Fett
- 22 g
was Sie verwenden
Utensilien
Schnellkochtopf
Bratpfanne
Küchenzange
Schritt für Schritt
Zubereitung
- Schritt 1
Season the beef
- Cut the beef chuck into large steak pieces so they fit in the pot.
- Season generously with garlic and herb seasoning, salt and pepper.
- Schritt 2
Sear the beef
- Add oil to the pot and sear the beef on all sides.
- Remove the meat and set it aside for later.
- Schritt 3
Cook the tomato paste
- Add a little more oil if needed, then stir in the tomato paste.
- Cook for a couple of minutes to deepen the flavor.
- Schritt 4
Sauté the vegetables
- Add the onions, celery and carrots and sauté until the onions turn translucent.
- Add the minced garlic and cook until fragrant.
- Schritt 5
Add the wine
- Pour in the red cooking wine.
- Let it simmer and reduce by about half.
- Schritt 6
Transfer to the Instant Pot
- Pour everything from the pan into the Instant Pot.
- Nestle the seared beef pieces back in.
- Add the fresh thyme and rosemary on top.
- Schritt 7
Add the broth
- Pour in the beef broth until the meat is fully submerged.
- Schritt 8
Pressure cook
- Seal the lid and pressure cook on high.
- Let the pressure release naturally for at least 10 minutes.
- Schritt 9
Serve
- Serve warm with mashed potatoes, rice or crusty bread.
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