Cooking a lot these days.. So I whipped up this for dinner the other night! Yummy!
Ingredients
- 1 2.5-3.5 pound chuck or shoulder beef roast
- salt and fresh ground black pepper
- 1 1/2 Tbs olive oil
- 1 onion, quartered
- 3 cloves garlic, minced
- 2 Tbs tomato paste
- 1/4 cup dry red wine
- 3 cups low salt beef stock
- 2 tsp Worcestershire sauce
- 2 springs fresh rosemary
- 1 tsp dried thyme leaves
- 1 bay leaf
- 4 large carrots, cut into 2" pieces
- 4-5 mushrooms, cleaned, stemmed and cut into large pieces
- 2 Tbs cornstarch
Instructions
- Heat 6 quart instant pot to high saute level
- Season beef liberally with salt and pepper
- Add olive oil to instant pot, add roast, turning to brown evenly on all sides, about 2-3 minutes per side; remove from pot and set aside
- Add onion, and cook until translucent; add garlic and tomato paste and cook an additional 2 minutes, stirring constantly
- Stir in red wine, scraping up browned bits from bottom of pot
- Stir in beef stock, Worcestershire, rosemary, thyme, bay leaf, carrots and mushrooms
- Select manual, adjust pressure to high, set time for 60 minutes
- When timer goes off, use quick release to release pressure
- Remove beef and carrots from pot
- Whisk cornstarch with 1/4 cup water
- Heat instant pot to high on saute setting, whisk in cornstarch mixture, cook, until slightly thickened, about 5 minutes; add more water if gravy is too thick
- Serve beef with carrots and gravy immediately
As always – enjoy!