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Wednesday, September 26, 2018

Instapot Garden Pot Roast



This recipe uses many of the vegetables and herbs available this time of year in the garden.  The meat is tender and vegetables are set off by a delicious red wine/beef broth sauce.

1# round steak, cut into medium sized pieces
1/4 onion, chopped
5 carrots, cut into chunks
10 small potatoes, halved
1 1/2 c. kale
1 c. chopped celery
1/2 c. chopped fresh parsley
1 t. thyme
2 T. olive oil
1 1/2 c. beef broth
1 c. red wine
2 T. cornstarch
1/4 c. water
salt and pepper
Put oil in instapot and turn to simmer.  Add meat.  Sprinkle with salt, pepper and thyme.  Brown both sides of the meat pieces.  Turn off instapot.  Add broth and wine then put lid on the pot and turn on manual and cook for 40 minutes.  After the 40 minutes, let out the steam and add vegetables and parsley to the pot.  Put lid back on and cook on manual for 10 minutes.  Let out steam and remove meat and vegetables from pot.  Put pot onto the saute setting.  Mix cornstarch and water and whisk
 the pot.  Continue whisking until broth thickens, then add meat and vegetables back into the pot. Serve in large bowls with a nice roll on the side.

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