Take a big cut of tough beef, brown it if you can, then cover and slow cook it the following three cuts will all make a fine pot roast:
Asian-Style Pot Roast
You want to go with marbled chuck roast which is widely available at most grocery.
Recipe Summary Asian-Style Pot Roast
This family-friendly main dish delivers delicious Asian flavors with tender veggies and roast beef.Ingredients | Chuck Roast Instant Pot Recipes Beef
1 Reynolds® Oven Bag, large size
2 tablespoons all-purpose flour
3 medium carrots, peeled and sliced
1 cup beef broth
4 shallots, peeled and sliced
ÂĽ cup soy sauce
2 tablespoons grated fresh ginger
1 tablespoon honey
3 cloves garlic, minced
1 (3 pound) beef chuck pot roast, trimmed of fat
4 cups hot cooked rice
1 tablespoon Chopped green onions and/or sesame seeds
Directions
Preheat oven to 325 degrees F. Do not exceed 400 degrees F. Add flour to a Reynolds® Large Oven Bag. Shake. Place bag in a roasting pan at least 2 inches deep.
Place carrots, broth, shallots, soy sauce, ginger, honey, and garlic in bag. Gently squeeze to blend. Add meat to bag.
Close bag with tie (found inside package). Holding the bag upright, cut six 1/2-inch slits in top of bag to allow steam to escape. Tuck ends of bag in pan.
Place pan in oven, allowing room for bag to expand during cooking without touching heating elements, wall, or racks. Bag should not hang over pan.
Bake about 2 1/2 hours or until meat and vegetables are tender.
Cut open top of oven bag carefully. Remember: Always support bag with pan.
Serve roast, vegetables, and cooking liquid over hot cooked rice. Garnish with green onions and/or sesame seeds, if desired.
Try out this delicious spin on a classic dish and be sure to make it with an oven bag. The bag helps seal in the moisture and flavors so you'll end up with a juicy, tender and not to mention tasty pot roast! Plus, cleanup will be a breeze because there won't be a baked-on mess to soak and scrub later.
Info | Chuck Roast Instant Pot Recipes Beef
prep:
15 mins
cook:
2 hrs 30 mins
total:
2 hrs 45 mins
Servings:
8
Yield:
8 servings
