Beef Roast with Potatoes and Carrots - One Pot Meal
Try this Beef Roast with Potatoes and Carrots - One Pot Meal recipe, or contribute your own.
Try this Beef Roast with Potatoes and Carrots - One Pot Meal recipe, or contribute your own.
- 1 tablespoon olive oil
- 1 tablespoon black pepper
- 1 cup red wine
- 1 1/2 cups chicken stock
- 4 tablespoons butter (unsalted)
- 2-4 pound beef roast (no longer than the width of
- 2 pounds potatoes (roughly cubed)
- 1 pound carrots (peeled)
- 1 bunch parsley (chopped)
- 2 tablespoons thyme (fresh)
- 4 tablespoons pistachio (chopped)
- 4 ounces pistachio nuts (crushed shelled and salted)
- 2 tablesoons fresh thyme
- Carbohydrate 6.41753500556888 g
- Cholesterol 23.9354166525194 mg
- Fat 9.68067416165319 g
- Fiber 0.0530000001075286 g
- Protein 3.18117583591254 g
- Saturated Fat 5.3233866629224 g
- Serving Size 1 1 -8 serving (454g)
- Sodium 175.875666813684 mg
- Sugar 6.36453500546135 g
- Trans Fat 0.653356666304989 g
- Calories 183 calories
Step-by-step
- 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.
- Deglaze the cooker with chicken stock.
- 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).
- When time is up, open the Instant Pot using Quick Pressure Release.
- Add the potatoes and place the whole carrots on top - work quickly.
- 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.
- When time is up, open the Instant Pot using Quick Pressure Release.
- 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.
- 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.
- Slice roast and serve on platter with carrots and potatoes. Drizzle with the reduced cooking liquid and sprinkle with thyme and nuts.
Protein Breakdown Under Pressure
Intense heat and sealed moisture transform tough collagen into gelatin when cooking beef under 10 to 15 PSI of pressure. Tough connective tissue softens significantly faster at temperatures exceeding the normal boiling point of water, usually reaching 240 degrees Fahrenheit inside a sealed cooker. Searing the exterior beforehand triggers the Maillard reaction, developing complex savory compounds that fat-soluble aromatics carry throughout the pot.
Tannins and Butter Emulsification
Red wine introduces acidity and tannins that bind to heavy meat proteins, cutting through richness while dissolving residual surface fond. Simmering the strained cooking liquid alongside four tablespoons of unsalted butter creates an emulsion. Water and fat molecules unite smoothly as milk solids coat the reduced sauce, achieving a glossy consistency without flour or cornstarch.
Texture Contrast and Tool Adaptations
Pistachios supply a necessary brittle crunch against tender root vegetables and braised fibers. Electric multi-cookers regulate internal pressure automatically, though traditional Dutch ovens perform the same braising task inside a 325-degree oven over three hours if pressure equipment is unavailable. Rest the meat for 15 minutes under aluminum foil before slicing to redistribute internal moisture evenly.
