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By :Urvashi Pitre |
Course | Main Course |
Cuisine | Modern |
Difficulty | Medium |
Browse Category | Meat |
Duration | 1-2 hours |
Diet | Dairy Free, Nut Free |
Cooking Technique | Pressure Cook |
Main Ingredient | Chuck Roast, Dried Rosemary, Dried Thyme, White Potatoes |
Servings |
8 people
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Ingredients
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Votes: 0
Rating: 0
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Per Serving Calories: 250
Total Fat: 5g
Saturated Fat: 2g
Sodium: 420mg
Carbohydrates: 15g
Fiber: 3g
Sugars: 5g
Protein: 34g
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I have an Instant Pot Duo Evo Plus. I followed this recipe exactly and did not have great results. Though the meat was technically cooked, it was super tough and I wasn’t able to shred it. In order to save the dish I decided to use the slow cooker setting until the meat was tender enough to shred, about an hour and a half more. By that time however the veggies were mush and the juice/sauce was basically gone. In hind sight I should have separated the veggies then added them back in at the end.
Looking back at the recipe I was confused about the length of time. The recipe states 1-2 hours however reading the instructions state a total of 29 minutes. If you take time to prep, time for the pressure cooking to heat up, and the 29 minutes, it doesn’t equal 1-2 hours.
On a positive note blending the spices with the onions and beef broth made for a delicious sauce. I would just slow cook it the entire time rather then pressure cook.
Its funny as i was reading the instructions, i said to myself, there’s no way it’s going to cook in that short of time. I have one sitting in the fridge and i’m going to take your suggestion and slow cook it. First i’m going to saute it to brown before cooking.