INSTANT POT ROAST WITH CARROTS & POTATOES

INGREDIENTS:

-3lbs of beef chuck roast, cut into 4 equal pieces, fat trimmed off very well.

-8 medium carrots, peeled & cut into chunks

-About 6-8 small potatoes, cut in half.

-1 heaping tbsp tomato paste

-1 cup beef broth

-1 tbsp Worcestershire sauce

-Garlic powder

-Onion powder

-Dried rosemary

-Dried thyme

-Cumin

-Salt/pepper

-Olive oil

-3 tbsp cornstarch mixed with 3 tbsp of water (slurry for the very end)

INSTRUCTIONS:

1. Season meat pieces evenly with all seasonings listed above. Set instant pot to "sauté" & add a generous drizzle of olive oil. Brown each piece of beef on all sides in the pot (2 pieces at a time). Side aside.

2. To the pot, add tomato paste beef broth & scrape off ALL the browned bits off of the bottom to prevent burning. Add Worcestershire sauce & season broth with salt & pepper.

3. Place meat back into the pot & pressure cook (or manual) for 50 mins. When time is up, do a natural release for 5 mins & then quick release.

4. Add potatoes & carrots & pressure cook (or manual) again for 5 mins then do another natural release for 5 mins followed by a quick release.

5. Remove all meat & veggies. Place in a serving dish. Turn on sauté mode & add in cornstarch & water slurry. Simmer until thickened to your liking. Pour over meat & veggies & serve.

Comments

BAKED PENNE ALLA VODKA

*NOTE - photo above is this recipe below doubled. Feeds about 4-6. If you wish to double the recipe, bake in a 9x13 baking dish. INGREDIENTS: -One 16 oz box of Penne Rigate -One 24oz jar of vodka sauce (I used Little Italy "In the Bronx" vodka sauce from Jewel) -One 8oz bag of shredded Italian blend cheese -1 cup shredded mozzarella cheese -Dried parsley (optional) -1 tbsp olive oil INSTRUCTIONS: 1. Preheat oven to 375 degrees. Boil large pot of salted water and cook pasta according to package directions until al dente (about 9-10 minutes). 2. Drain pasta and add 1 tbsp of olive oil to prevent sticking. Toss pasta with about half the jar of sauce or slightly more until every piece of pasta is coated. Add in 3/4 bag of Italian blend cheese and stir to combine. Spread a thin layer of sauce on the bottom of a baking dish. Pour pasta mixture into baking dish and top with another thin layer of sauce to prevent the noodles from drying out. Top w

CHICKEN POT PIE

Okay, so first things first- this is by far one of my favorite things I have EVER made. It. Is. Delicious. And all cheesiness aside, this recipe really does require a lot of love and extra steps so it's going to be a little longer & more detailed than most of my other ones. I know how unappealing a ton of reading can be before getting to what everyone actually wants (the recipe) so I will try to keep it as short as possible without leaving anything out. But please read everything for the best results! Important things to go over first: #1 The chicken - Most pot pie recipes just call for "cooked chicken" which is usually boiled or baked or some suggest rotisserie chicken meat to make it easy. I seasoned my chicken breasts before cooking them which gives the entire pot pie an extra layer of flavor. If you start out with delicious pieces of chicken, every other ingredient is just a bonus. #2 Baking - I used a cast iron skillet to bake my pot pie. I a

CHEESY CHICKEN BROCCOLI RICE BAKE

Ingredients: -3 cups cooked chicken (cubed or rotisserie) -3 cups uncooked instant white rice -1 head broccoli, cut into small florets (or 1 bag frozen) -2 cans condensed cream of chicken soup -1 cup sour cream -1/2 cup whole milk -3 cups sharp cheddar cheese (I used freshly grated but you can use pre-shredded) -1 tbsp garlic powder -1 tbsp onion powder -1 tbsp paprika -salt/pepper Instructions Cook 3 cups instant rice according to package directions. 1:1 ratio, 3 cups water for 3 cups rice. Mix together soup, sour cream, milk, seasonings (adding salt & pepper to taste) and 1 cup of of cheese. Add cooked chicken, broccoli (no need to cook it even if it is frozen) and rice. Season again with salt & pepper to taste. Spray a 9x13 baking dish and pour in mixture. Top with remaining cheese (or as much as your heart desires). Bake uncovered for 35 minutes. Broil on high, watching closely so not to burn, for a few minutes until top has a golden bubbly crust. NOTE: feel free to modi

A Thyme to Eat

Search This Blog