Recipe Details
Ingredients
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¼cupall-purpose flour
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1tablespoonkosher salt
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1 ½teaspoonsfreshly ground black pepper
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1(3 1/2) poundboneless beef chuck roast
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3tablespoonsolive oil
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1largeyellow onion, diced
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3clovesgarlic, minced
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1 ½teaspoonsminced fresh rosemary
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1cupbeef stock, divided
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¾cupMerlot wine
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2tablespoonstomato paste
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1bay leaf
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2cupsbaby carrots
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2cupsfrozen pearl onions
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3stalkscelery, cut into 2-inch pieces
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3fresh rosemary sprigs, for garnish
Cooking Directions
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Stir together flour, salt, and pepper in a small bowl.
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Pat chuck roast dry with a paper towel. Sprinkle flour mixture all over roast, pressing lightly to ensure it sticks to the meat.
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Turn on a multi-functional pressure cooker (such as Instant Pot), add oil, and select Sauté function. Add roast to the hot oil and cook, without turning, until browned, about 3 minutes. Turn roast to brown each side, about 3 minutes per side. Transfer roast to a plate.
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Add onion, garlic, and minced rosemary to the pot; cook, stirring often, until onion is translucent, about 6 minutes. Add beef stock, wine, and tomato paste and simmer while scraping the browned bits of food off the bottom of the pan with a wooden spoon. Return roast to the pot; add bay leaf.
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Close and lock the lid, select Meat/Stew function, and set the timer for 40 minutes.
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Release pressure carefully using the quick-release method according to the manufacturer’s instructions, about 5 minutes. Unlock and remove the lid. Transfer roast to a plate, tent with aluminum foil, and let rest for 15 minutes.
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Add carrots, pearl onions, and celery to the pot. Close and lock the lid. Select high pressure according to manufacturer’s instructions; set timer for 4 minutes. Allow 5 to 10 minutes for pressure to build.
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Release pressure carefully using the quick-release method according to the manufacturer’s instructions, about 5 minutes. Unlock and remove the lid.
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Slice roast against the grain, or use 2 forks to pull meat into chunks. Transfer roast, vegetables, and sauce to a serving platter. Discard bay leaf and garnish with rosemary sprigs.
Nutrition Facts
Full Nutrition Label | |
---|---|
Servings Per Recipe14 | |
Calories252 | |
% Daily Value * | |
Total Fat 16g |
20% |
Saturated Fat 6g |
28% |
Cholesterol 52mg |
17% |
Sodium 496mg |
22% |
Total Carbohydrate 10g |
4% |
Dietary Fiber 1g |
4% |
Total Sugars 3g |
|
Protein 15g |
|
Vitamin C 4mg |
21% |
Calcium 32mg |
2% |
Iron 2mg |
12% |
Potassium 257mg |
5% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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