Beef, Pot roast - ecnivo/Recipes GitHub Wiki

By Kenji, with mods by me

Serves 3-4

Ingredients

  • 2.5lbs beef chuck
  • 2 Tbsp vegetable oil
  • 2 anchovy fillets
  • 1 Tbsp soy sace
  • 1 tsp marmite
  • 2 Tbsp tomato paste
  • 2 cloves garlic, minced
  • 3 carrots, peeled and cut into 1 inch chunks
  • 1 stalk celery, chopped
  • 1 onion, sliced
  • 1 Tbsp AP flour
  • 1/2 bottle red wine (375 mL)
  • 2 cups chicken stock
  • 1/2 packet gelatin, unflavoured
  • 2 bay leaves
  • 2 sprigs thyme, fresh
  • 1 lb potatoes, peeled and cut into chunks

Steps

  1. Sear the beef on high heat until browned, 8-10 minutes. Place into the instant pot.
  2. Then brown the mirepoix: celery, onions, carrots. Onions should be softened. Place into instant pot.
  3. Combine anchovy fillets, garlic, marmite, soy, and tomato paste into a bowl and process until smooth. It may require adding some water + a blender.
  4. Place the anchovy mixture into the pan, and cook. Add flour, stir, and cook. Add wine, and cook down to 1/2 the volume. (this is important; don't skip it)
  5. Add the gelatin on top of the chicken stock and allow to hydrate.
  6. Add the stock, gelatin, bay leaves, and thyme to instant pot.
  7. Instant pot slow cooker setting "normal" for 4h
  8. If serving the potatoes cubed, add in the last 45 minutes. Otherwise, cook them and make mashed potatoes.
  9. Optional: when done, place the pot with lid in the refrigerator for up to 5 nights.
  10. Discard thyme and bay leaves. Remove the beef and slice into 1/2 inch.
  11. Boil the liquid on the "saute" function until it coats the back of a spoon. Season with S+P.
  12. Reheat the beef as desired, using the liquid.