In this episode, I am doing another INSTANT POT, PRESSURE COOKER RECIPE from my small kitchen! LOL This time let’s make Italian Pot Roast with red skin potatoes, some more veggies tossed in there and then a Merlot flavored gravy for the topping. Can’t be beat! Follow along with me as I cook in my kitchen “ala familia” as they say. Ingredient measurements are listing below! xoxo Maria
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ITALIAN POT ROAST INGREDIENTS AND MEASUREMENTS:
BASED ON THE BOOK: INSTANT POT OBSESSION BY JANET ZIMMERMAN. Recipe is GRAIN FREE AND DAIRY FREE. ⤵️
3-4 LBS BONELESS CHUCK ROAST
1 1/2 tsp Kosher salt
2 Tbsp vegetable oil (olive oil or coconut is also good)
1 cup dry red wine (I used Merlot)
3/4 cup beef broth (low sodium is fine)
1 tsp fennel seed (go easy on this)
1 tsp thyme
3/4 tsp red pepper flakes (this really gives it that Italian flavor!)
1/4 tsp freshly ground pepper (to taste)
1 bay leaf (can be two smaller ones)
1 fresh Rosemary sprig (lay on top of the pot roast)
1 fresh Parsley spring (also lay on top of the pot roast)
1 small onion, quartered
2 large garlic cloves, lightly smashed (you can used some chopped garlic from the jar if necessary)
1 lb red skin potatoes, washed and quartered
2 carrots peeled and cut into 1-inch sizes
2 celery sticks, cut into 1/2 inch sizes
1 medium red bell pepper, seeded and cut into large chunks
PRESSURE COOK, MANUAL FOR 40 MINUTES FOR ROAST. THEN ANOTHER 4-5 MINUTES FOR VEGGIES. Follow the video as shown! Good luck and
buon appetito!! 😋
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#instantpotrecipe #HOMECOOKING #potroast #lifeaccordingtomaria