Sunday Gravy w/Pot Roast - Instant Pot
In this recipe you are looking to develop a deep rich flavor with ripe tomatoes, red wine, beef broth, and tomato paste. Creating a rich sauce with loads of flavor and tender meat to top your pasta. You are going to deglaze your pot and then carefully layer your ingredients so your sauce can cook without getting a burn notice. When your sauce is cooking, set up your pasta to be boiled on the stove top. You will be doing your pasta separately for this recipe. You will want to USE AN 8 QT POT for this recipe.
Equipment
- Pressure Cooker - 8 Qt Size or bigger
Ingredients
- 6 lbs garden tomatoes cut into chunks, stemmed and cored
- 4-5 lb chuck roast
- ½ cup red wine - Dry not sweet
- 1 lg onion diced
- 6-10 cloves garlic or whatever you prefer
- 4 tsp beef base better than bouillon
- ¼ cup Italian seasoning
- 2 tsp Sea Salt
- 1 tsp ground black pepper
- 3 Bay leaves
- 3 cans tomato paste (6 oz each)
- ½ cup water if your tomatoes are juicy, you don't need to add any water
Instructions
- Do not season roast first. Just brown it on high for about 6-8 minutes per side. You want a nice crust. Don't worry about it sticking to the pot. It's fine. Once your roast is browned on both sides, remove roast to a platter and let sit.
- Add diced onions and saute them right in the browned bits of the pan. Sometimes your onions will sort of deglaze your pot while they sweat in the pot. Go ahead and scrape the bottom of the pot and cook onions for 2 min.
- Add garlic and cook for a few moments, then add in your wine and deglaze, scrape any browned bits off the bottom and let the wine simmer down for 2-3 minutes.
- While the wine is simmering and boiling off some of the alcohol, spread your beef base directly onto your meat. Both sides. This will deeply flavor your meat and also your sauce.
- When onions and garlic are finished cooking, remove from pot and put in a bowl and set aside for later. You are going to begin layering your ingredients now.
Now for the Layering
- Put trivet and ½ cup of water into the bottom of the pot. Place your seasoned roast on the trivet. However, if your tomatoes are very heavy and juicy, you won't need any more liquid. They will release their juices and there will be plenty for your pot to pressurize.
- Cut up your tomatoes into chunks. Remove the stem and core and any undesirable skin flaws. You should have about 4 quarts by volume of tomatoes or 6 lbs by weight.
- Add tomatoes on top of roast, add seasonings, add 2-3 cans of tomato paste, top with your cooked onions, garlic and wine that you set aside earlier. Do Not Stir.
- Set pot to cook for 60 minutes on High Pressure and full NPR. (about 20 minutes) Yes, your pot is going to be very full, but don't worry, it's going to cook down. Lots of air space in there too. It's fine.
- While your sauce is cooking you can set up a pot to cook your pasta. Remember to salt the water very well. It should taste like the ocean. 1-2 Tablespoons of kosher salt in a large pasta pot will be fine.
- When your sauce is doing the NPR, go ahead and start the water to boil. Cook your pasta al dente like it says on the package.
- Remove meat from sauce and bay leaves as well. You can use an immersion blender to smooth out the sauce if you desire, but it's not necessary.
- Serve sauce over pasta and serve meat on the side or use a big platter like I did. You can either slice it or chunk it up for serving.
- Serve with some garlic bread and a salad and it's a feast!
Notes
In my 8 Qt. Mealthy it only took about 5 minutes to pressurize.
My Instant Pot Ultra took 19 minutes to pressurize.
This meal is fit for a crowd. So you would need to cut this in half if you are serving fewer than 10-12 people.
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Sunday Gravy w/Pot Roast - Instant Pot
In this recipe you are looking to develop a deep rich flavor with ripe tomatoes, red wine, beef broth, and tomato paste. Creating a rich sauce with loads of flavor and tender meat to top your pasta. You are going to deglaze your pot and then carefully layer your ingredients so your sauce can cook without getting a burn notice. When your sauce is cooking, set up your pasta to be boiled on the stove top. You will be doing your pasta separately for this recipe. You will want to USE AN 8 QT POT for this recipe.
Servings: 10 servings
Equipment
- Pressure Cooker - 8 Qt Size or bigger
Ingredients
- 6 lbs garden tomatoes cut into chunks, stemmed and cored
- 4-5 lb chuck roast
- ½ cup red wine - Dry not sweet
- 1 lg onion diced
- 6-10 cloves garlic or whatever you prefer
- 4 tsp beef base better than bouillon
- ¼ cup Italian seasoning
- 2 tsp Sea Salt
- 1 tsp ground black pepper
- 3 Bay leaves
- 3 cans tomato paste (6 oz each)
- ½ cup water if your tomatoes are juicy, you don't need to add any water
Instructions
- Do not season roast first. Just brown it on high for about 6-8 minutes per side. You want a nice crust. Don't worry about it sticking to the pot. It's fine. Once your roast is browned on both sides, remove roast to a platter and let sit.
- Add diced onions and saute them right in the browned bits of the pan. Sometimes your onions will sort of deglaze your pot while they sweat in the pot. Go ahead and scrape the bottom of the pot and cook onions for 2 min.
- Add garlic and cook for a few moments, then add in your wine and deglaze, scrape any browned bits off the bottom and let the wine simmer down for 2-3 minutes.
- While the wine is simmering and boiling off some of the alcohol, spread your beef base directly onto your meat. Both sides. This will deeply flavor your meat and also your sauce.
- When onions and garlic are finished cooking, remove from pot and put in a bowl and set aside for later. You are going to begin layering your ingredients now.
Now for the Layering
- Put trivet and ½ cup of water into the bottom of the pot. Place your seasoned roast on the trivet. However, if your tomatoes are very heavy and juicy, you won't need any more liquid. They will release their juices and there will be plenty for your pot to pressurize.
- Cut up your tomatoes into chunks. Remove the stem and core and any undesirable skin flaws. You should have about 4 quarts by volume of tomatoes or 6 lbs by weight.
- Add tomatoes on top of roast, add seasonings, add 2-3 cans of tomato paste, top with your cooked onions, garlic and wine that you set aside earlier. Do Not Stir.
- Set pot to cook for 60 minutes on High Pressure and full NPR. (about 20 minutes) Yes, your pot is going to be very full, but don't worry, it's going to cook down. Lots of air space in there too. It's fine.
- While your sauce is cooking you can set up a pot to cook your pasta. Remember to salt the water very well. It should taste like the ocean. 1-2 Tablespoons of kosher salt in a large pasta pot will be fine.
- When your sauce is doing the NPR, go ahead and start the water to boil. Cook your pasta al dente like it says on the package.
- Remove meat from sauce and bay leaves as well. You can use an immersion blender to smooth out the sauce if you desire, but it's not necessary.
- Serve sauce over pasta and serve meat on the side or use a big platter like I did. You can either slice it or chunk it up for serving.
- Serve with some garlic bread and a salad and it's a feast!
Notes
In my 8 Qt. Mealthy it only took about 5 minutes to pressurize.
My Instant Pot Ultra took 19 minutes to pressurize.
This meal is fit for a crowd. So you would need to cut this in half if you are serving fewer than 10-12 people.
