Recipes
Pot Roast with Dried Mushrooms
6 Servings
1 hour and 15 minutes
INSTRUCTIONS
- Clean and wash the eye round. Score all over with a knife. Marinate with the garlic paste, salt, pepper, and red wine vinegar.
- In the Instant Pot® inner pot, add a generous drizzle of oil, press Saute, and set time to 30 Minutes.
- Brown the eye round on all sides until golden brown. Remove the eye round and brown the onions and garlic. Add salt and pepper. Let the onions cook well.
- Add the wine, ½ cup of the water used to soak the mushrooms, and the browned eye round with the rest of the dressing.
- Close and lock the Instant Pot® lid, making sure the steam release handle is turned to Sealing. Press Meat/Stew and set time to 35 Minutes.
- Blend the soaked mushrooms with the water used to soak them in, just enough so that they liquify, and add to the pot.
- Press Meat/Stew and set time to 10 Minutes.
- When ready, blend all the liquid. Be careful not to blend it hot to avoid burns.
- Cut the eye round. Serve topped with the hot sauce and mashed yellow potatoes on the side.
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About the chef
Patricia Rivero
Patricia Rivero is a digital creator and food stylist, and founder of La Patricia, a unique culinary space located in Barranco, Lima, Peru. She offers collaborative cooking experiences where participants, regardless of their skill level, come together to prepare dishes like pasta, ceviche, and pisco sours. Drawing inspiration from her family's background in restaurants and her passion for food styling, Patricia created La Patricia to offer more than just a cooking class—it's a fun, immersive experience in a beautiful setting. Her workshops have become a popular choice for both locals and visitors.
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