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6-8 servingsbeefbeef roast

Beef Roast With Potatoes & Carrots (1 Pot Meal)

By Laura Pazzaglia

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6-8 Servings

Beef Roast With Potatoes & Carrots (1 Pot Meal)
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Recipe Details

Course: Main Dishes

Prep Time: 10 min

Cook Time: 55 min

Cooking Technique: Pressure Cook, Saute

Yield: 6-8 Servings

Ingredients

  • 2-4 lb (1-2 kg) beef roast
  • 1 ½ cup (375 ml) chicken stock
  • 1 tbsp (15 ml) olive oil
  • 2 lb (1 kg) potatoes
  • 1 lb (500 g) carrots
  • 1 bunch of parsley
  • 1 cup (250 ml) red wine
  • 4 tbsp (60 ml) unsalted butter
  • 2 tbsp (30 ml) fresh thyme
  • 4 tbsp (60 ml) pistachio
  • 4 ounces pistachio nuts crushed
  • 1 tbsp black pepper
  • 2 tbsp fresh thyme

INSTRUCTIONS

  1. Press Sauté to pre-heat the cooker. When the word Hot appears on the display, add a swirl of olive oil and sear the roast well on all sides.
  2. Deglaze the inner pot with chicken stock.
  3. Close and lock the lid of the Instant Pot. Press Pressure Cook and then use the [+] button to set 45-50 Minutes of pressure cooking time (depending on the thickness).
  4. When time is up, open the Instant Pot using Quick Pressure Release.
  5. Add the potatoes and place the whole carrots on top - work quickly.
  6. Close and lock the lid of the Instant Pot. Press Pressure Cook and then use the [+] or [ - ] button to set 10 Minutes of pressure cooking time.
  7. When time is up, open the Instant Pot using Quick Pressure Release.
  8. Remove the carrots to a serving platter and slice them. Remove the potatoes with a slotted spoon and place on the serving platter. Take out the roast, and place on a plate tented with aluminum foil to rest.
  9. Filter the cooking liquid through a fine sieve and put it back in the Instant Pot. Add the wine and butter and reduce the liquid in the pressure cooker, without the lid, to about half using the Sauté function.
  10. Slice roast and serve on platter with carrots and potatoes. Drizzle with the reduced cooking liquid and sprinkle with thyme and nuts.

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About the chef

Laura Pazzaglia

Laura Pazzaglia

Laura Pazzaglia is the founder of the Hip Pressure Cooking website. She's an industry-recognized expert in pressure cookery serving the last decade as a consultant for manufacturers in Europe and America and performing demonstrations worldwide. Laura does more than write and test recipes, her books and articles explore the mechanics of pressure cooking, how ingredients react under pressure and the nutritional benefits of pressure cooking- one of her articles is cited in scientific literature. She has appeared in several infomercials and pressure cooker demonstration videos. But, mostly, she prefers giving classes and live product demonstrations where cooks can taste the benefits of pressure cooking.  She produced a free video series using the Instant Pot, Pressure Cooking School, to reach and teach more cooks the ease of pressure cookery. Currently, Laura lives in Italy near Rome and travels frequently to the United States and Europe to share her passion for kitchen technology. She holds a green belt in Goshin Do (Shotokan Karate specialty) and when not cooking or writing she is defending and attacking her way to a black belt. Previously, she spent about 15 years as an information technology professional in San Francisco and California's Silicon Valley.

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