Roast Beef & All the Fixin’s (Instant Pot or slow cooker)

    There is almost nothing better than a thick, tender beef roast with all the fixings.  I’m talking tender Beef, Carrots, Potatoes, Mushrooms, Onions, and a delicious deep brown Gravy.  Talk about comfort food!  This recipe is designed for a Pressure Cooker, but feel free to use your Slow Cooker. 

INGREDIENTS:

3 – 4 lb Beef Roast

Drizzle of Olive Oil

½ can of Beef Broth

¾ cup Red Wine

1 TBSP Tomato Paste

4 large Potatoes, cut in half, then quartered

Fresh Carrots, Peeled, but left whole

1 TBSP Garlic, chopped

2 Large Onions, peeled and cut in half

2 cups Mushrooms, sliced

Pepper, Garlic Powder, Onion Powder, ½ tsp dried Thyme, ½ tsp dried Rosemary leaves

PREPARATION:

     Set your Instant Pot on Sauté. Drizzle a little Olive Oil in the bottom.  When hot, sear your Roast on all sides.  I add a little Pepper every time I turn it.  When all sides are seared, remove the Roast to a paper plate.  Deglaze the Instant Pot with a little bit of Beef Broth and Red Wine.  Just a few TBSP of each will do the trick.  Scrape up all the bits.

    Add the Tomato Paste.  Return the Roast to the pot.  Pour the Beef Broth and Red Wine over the Roast, and then lay the Garlic on top.  Add the Seasonings. Close and lock the lid.  Press Off.  Press Manual.  Using the + button, set the timer for 50 minutes on Pressure Cook.  The pot will say On.  Once it reheats to Pressure Cook temp it will show 50 minutes.  When time is up, use Quick Release method by turning the pressure valve to the left.  Be careful not to let the steam burn your hand.  When steam has stopped, and it is no longer hissing remove the cover.

     On top of the Roast, add Potatoes, Onions, Carrots, and Mushrooms.  While the cover is off the pot will begin to cool, so don’t be dilly dallying.  Throw them in there and replace the lid.  Press Off.  Press Manual.  Using the + button, set it to 10 minutes on Pressure Cook setting.  You won’t believe it, but in 10 minutes, that big pile of vegetables will be perfectly cooked.

     Prepare your gravy thickener.  Approximately 1 cup of water, a few TBSP of Corn Starch and roughly 1/3 cup of AP flour.  I also added a few shakes of Onion Powder, Garlic Powder, and Pepper, Stir until smooth.  Set aside.

     Again, use the Quick Release method to remove the cover.  Place the Roast on a cutting board and cover with Aluminum Foil.  With a slotted spoon remove all the Vegetables to a serving platter.  Cover with Aluminum Foil.

     Press Off.  Press Sauté. Add your gravy thickener mixture to the juices, stirring with a whisk.  This pot makes the fastest gravy!  I used to stand there and stir for a longtime.  Now in 5 minutes, the gravy is thickened! 

Please remember to Like our Posts and Follow Chew Wanna Eat? for more great original recipes, home hacks, gardening, and health information!    You won’t be sorry.

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By Tika for CHEW WANNA EAT? © 2018

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Beef Tips, Mushrooms & Gravy in Pressure Cooker

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      Bite-sized tender Beef in a succulent gravy?  Yes, please!  This is so delicious and will become a family favorite!    Carrots are not a traditional addition to this dish, but we both love carrots cooked with gravy, so in they went.

INGREDIENTS:

1 ½ lbs of beef tips, beef stew meat, sirloin, etc.

Pinch of Rosemary

3 or 4 carrots, peeled and cut into bite-size pieces

1 rib celery, cut into bite-size pieces.

Olive Oil for browning

1 Medium Onion, sliced or chopped

1 – 3 tsp Garlic, chopped or minced

3 ½ cups Mushrooms, quartered

2 Mini Sweet Peppers, sliced

2 tsp Butter

3 TBSP AP Flour

1 can Beef Broth

¼ Dried Thyme

1 tsp Tomato Paste

1 TBSP Worcestershire

2 tsp Parsley

2 tsp Red Wine Vinegar

Salt and Pepper to Taste

 

PREPARATION:

Set Pressure Cooker on Sauté. Drizzle Olive Oil in bottom and let it become very hot.  Brown beef on all sides in two batches.  Add a quick pinch of Rosemary to each batch.  Remember to add an extra drizzle of Olive Oil and let it get hot before adding second batch of meat.  You’ll get too much juice if you do it all at once, and then the meat will begin to steam instead of brown.  Set meat and juices aside in a medium bowl.

 

Add another drizzle of Olive Oil and sauté Carrots and Celery.  Make sure to keep scraping the fond while cooking, as all the flavors will add to the gravy!  When browned, add Onion and Garlic, sauté until soft.  Remove to a medium bowl.

Add another drizzle of Olive Oil and Sauté Mushrooms and Mini Sweet Peppers for about 2 minutes.  Remove to bowl with the Carrots and Celery.

Add Butter.  While it’s melting, keep scraping that fond.  Return meat to Cooker and add 3 TBSP AP flour.  Stir until flour is well blended and coats the meat.  Add 1 can Beef Broth, stirring quickly.  Add Thyme, Tomato Paste, and Worcestershire, stirring until blended.

Fit on the lid of Pressure Cooker and tighten.  Set on Stew Cycle.

When Timer sounds, use Quick Release Method to remove lid.  Add Red Wine Vinegar, Salt and Pepper.  Stir contents.  Add Carrot/Celery/Mushroom bowl (including juices) on top of Meat.  Lock lid on again.  Set Cook time to 10 minutes on High pressure.  When Timer sounds, use Quick Release Method again.  Gravy should be good and thick.  If not, remove all contents and cook just the gravy until thickened to your liking.

Serve with Mashed Potatoes, Noodles, Rice, Biscuits, or spoon it over Bread.

Please remember to Like our Posts and Follow Chew Wanna Eat? for more great original recipes, home hacks, gardening, and health information!    You won’t be sorry.

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By Tika for CHEW WANNA EAT? © 2018

Beef and Carrots with Mushroom Onion Gravy

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Beef Tips, Mushrooms and Gravy (4)

Beef Tips, Mushrooms and Gravy (5)

Beef Tips, Mushrooms and Gravy (3)

Beef Tips, Mushrooms and Gravy

Beef Tips, Mushrooms and Gravy (2)

 

 

BEEF STEW in Instant Pot

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   Who doesn’t love beef stew?  Tender beef, lots of vegetables, and delicious gravy . . . mmmmmm.  I cooked the stew in the Instant Pot, and served it over fluffy mashed potatoes.  The biggest challenge will be weather to serve the stew with Mashed Potatoes, Rice, Biscuits, or Dumplings.

INGREDIENTS:   Yields 4 Servings

1 lb Beef Tips (or stew beef)

1 Beef Bouillon cube

1 cup Beef Broth

½ cup Red Wine

3 cloves Garlic, chopped or minced

½ cup AP Flour

Rosemary, Parsley, Salt and Pepper to taste

3 Carrots

1 Onion

2 mini sweet peppers

1 Tomato, peeled and seeded

1 rib Celery

1 cup each frozen Peas and Corn

PREPARATION:

Set the Instant Pot on Sauté.  When it comes to temperature, drizzle olive oil in the bottom.  Sauté the beef until browned.

Add Bouillon, Broth, Wine, Garlic, Flour, and Seasonings.  Stir to incorporate.  Add all Vegetables except frozen Peas and Corn (which will over cook if you add them now).  Cover Pot and set on Stew/Meat Setting.  (If you need to thicken the gravy a little more, set the Pot on Sauté with cover off until desired thickness is obtained).

When done, pop the Corn and Peas into the microwave for a couple of minutes, drain all water and add to Stew.  Serve.

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SWEET AND SPICY BABY BACK RIBS (Cooked in Pressure Cooker)

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Since my son, Cory gave me an Instant Pot for Mother’s Day a few years ago, we have been singing its praises. It cooks a complete dinner in such a short time and takes the ordinary out of our food.

     Bob cooked these amazing ribs and we were both in love!

 

Ingredients:

2 racks pork ribs (baby back)

Your favorite Pork Rub seasoning, not a real heavy coating (Hickory rub works)

1 c. water

2/3 c. Mae Ploy sweet chili sauce (or your favorite brand)

2 Tbsp. soy sauce

4 Tbsp. sugar

2 Tbsp. rice vinegar

1 tsp. grated ginger (or 1.5 tsp powdered)

1 tsp Sriracha hot chili sauce (or to taste, more if you like it pretty spicy!)

 

Instructions:

First, be sure to remove the membrane from ribs. (Cut both racks into 3 equal portions so they fit stacked in INSTANT POT) Rub ribs with seasoning. Pour in 1 cup water and place Ribs on little rack that comes with your INSTANT POT.  Use Manual setting and cook for 75 minutes on HIGH pressure. (if using a large crock pot, cook on low heat for 3-5 hours until ribs are cooked through and they are already starting to fall off the bone, a good way to tell if they are done is to stick a knife in the ribs and if the knife comes up without pulling at the meat, they are done.) Doneness method works for INSTANT POT also.

In a small bowl, combine chili sauce, sugar, vinegar, ginger, and Sriracha. Place ribs on a baking sheet, brush sauce on Ribs, and put on the top rack of the oven. Bake for about 10 – 12 minutes on 450 degrees (or broil for about 3-5 minutes)  until the sauce begins to caramelize… watch them VERY closely so they don’t burn!!!

The sauce was out of this world.  Make some extra to serve at the table for a dipping sauce.

We served homemade coleslaw with ours!!! Delicious!!

Please remember to Like our Posts and Follow Chew Wanna Eat? for more great recipes, home hacks, gardening, and health information!    You won’t be sorry.

 

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By Tika for CHEW WANNA EAT? © 2016