Try this Pot roast instant pot recipe, or contribute your own.
Suggest a better descriptionMedium dice onion. Smash and mince garlic. Salt and pepper the roast well in all sides. On the saute function, heat half the olive oil until ripples form. Add the chuck roast and sear well on all sides, about 4 minutes per side. Remove the roast and set aside. Keeping the instant pot on saute, add the rest of the olive oil, onion and garlic and cook until slightly brown. Deglaze with red wine and reduce by half (2-3 minutes). Add the chuck roast, beef broth, thyme and rosemary sprigs to pot. Cover and cook on manual setting for 60 mins using slow release method at the end of the cooking time. To make gravy, remove chuck roast from pan, strain remaining juice into seperate bowl. Melt butter in instant pot with saute function, add flour and stir until flour is absorbed and the roux is slightly golden. Add cooking liquid slowly while whisking until desired consistency.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|
||
Serving Size: 1 (1513g) | ||
Recipe Makes: 1 | ||
|
||
Calories: 966 | ||
Calories from Fat: 387 (40%) | ||
|
||
Amt Per Serving | % DV | |
|
||
Total Fat 43g | 57 % | |
Saturated Fat 26.5g | 132 % | |
Monounsaturated Fat 12.3g | ||
Polyunsanturated Fat 1.6g | ||
Cholesterol 134.1mg | 41 % | |
Sodium 2495mg | 86 % | |
Potassium 2919.3mg | 77 % | |
Total Carbohydrate 67.8g | 20 % | |
Dietary Fiber 0.4g | 2 % | |
Sugars, other 67.3g | ||
Protein 37.6g | 54 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 966
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
What would you serve with this? Link in another recipe.