Italian Pot Roast Ragu
By :The Instant Pot Bible by Bruce Weinstein
Print Recipe
This recipe’s a hybrid of sorts. Stew + Ragu = voila!
You’ll want to deeply brown the pieces of beef chuck. Seriously. Don’t gray them. They should have dark spots across the surface, not just golden patches. Be patient and let all those natural sugars become more intensely flavored.
To balance all that browned goodness, we call for dried spices, rather than fresh, because the dried ones have a slightly earthier flavor, less bright and so more balanced in the ragu.
Votes: 3
Rating: 5
Rate this recipe!
Course Main Course
Cuisine Modern
Difficulty Medium
Browse Category Meat
Duration 1-2 hours
Main Ingredient Beef Chuck, Red Wine, Whole Tomatoes
Prep Time 10 minutes
Cook Time 85 minutes
Servings
2 pounds
Ingredients
  • 2 tbsp olive oil
  • 2 lbs boneless beef chuck trimmed of any large chunks of fat and cut in half
  • 28 ounces whole tomatoes 1 can
  • 1/2 cup frozen pearl onions (do not thaw)
  • 3/4 cup light dry red wine such as Pinot Noir
  • 1 tbsp drained and rinsed capers chopped
  • 1 medium garlic clove peeled and minced (1 teaspoon)
  • 1 tbsp dried rosemary
  • 2 tsp dried oregano
  • 1 bay leaf
  • 1/2 tsp table salt
  • 1/2 tsp ground black pepper
Course Main Course
Cuisine Modern
Difficulty Medium
Browse Category Meat
Duration 1-2 hours
Main Ingredient Beef Chuck, Red Wine, Whole Tomatoes
Prep Time 10 minutes
Cook Time 85 minutes
Servings
2 pounds
Ingredients
  • 2 tbsp olive oil
  • 2 lbs boneless beef chuck trimmed of any large chunks of fat and cut in half
  • 28 ounces whole tomatoes 1 can
  • 1/2 cup frozen pearl onions (do not thaw)
  • 3/4 cup light dry red wine such as Pinot Noir
  • 1 tbsp drained and rinsed capers chopped
  • 1 medium garlic clove peeled and minced (1 teaspoon)
  • 1 tbsp dried rosemary
  • 2 tsp dried oregano
  • 1 bay leaf
  • 1/2 tsp table salt
  • 1/2 tsp ground black pepper
Votes: 3
Rating: 5
Rate this recipe!
Instructions
  1. Press Saute, set time for 20 minutes.
  2. Warm the oil in the cooker for a minute or two. Add the beef in two batches and brown, turning a couple of times. Make sure the first piece is well browned before transferring it to a bowl and adding the second one. At the end, both pieces of beef should be in the bowl.
  3. Wash and dry your hands. One by one, squeeze the whole tomatoes over the pot, then add any remaining juice from the can. Add the pearl onions and stir well to scrape up all the browned bits on the bottom of the pot. Cook for 2 minutes, stirring often, just until the onions begin to brown lightly. Turn off the SAUTE function.
  4. Stir in the wine, capers, garlic, rosemary, oregano, bay leaf, salt, and pepper. Return the beef pieces and any juice in the bowl to the cooker. Lock the lid onto the pot.
  5. Optional 1 Max Pressure Cooker
    Press Pressure cook on Max pressure for 44 minutes with the Keep Warm setting off.
  6. Optional 2 All Pressure Cookers
    Press Pressure cook (Manual) on High pressure for 55 minutes with the Keep Warm setting off.
  7. Option 3 Slow Cook
    Press Slow Cook option on High for 5 hours with Keep Warm setting off (or on for no more than 2 hours)
  8. If you’ve used a pressure setting, when the machine has finished cooking, turn it off and let its pressure return to normal naturally, about 30 minutes.
  9. Unlatch the lid and open the cooker. Use a flatware tablespoon to skim off any excess surface fat. Find and discard the bay leaf, then use two forks to shred the meat.
  10. Press Saute, set time for 10 minutes.
  11. Bring the sauce to a full simmer. Cook, stirring occasionally, until reduced to a fairly wet ragu, about 5 minutes. Turn off the SAUTE function and set the lid askew over the pot for 5 minutes to blend the flavors.
Recipe Notes

Beyond
• You must halve the recipe for a 3-quart cooker.
• Stir up to 2 tablespoons butter into the ragu before serving.
• This ragu takes well to pasta shapes like rigatoni or fusilli. Or serve it as a stew over large spoonfuls of ricotta.
• Garnish with minced fresh parsley leaves.

3 replies
  1. Tjarvis
    Tjarvis says:

    This was a really good recipe. I brought it for lunch multiple days and didnt get tired of it like i normally do.

  2. Kurfy37
    Kurfy37 says:

    Super good. I made it with a few substitutions. Didnt have whole tomatoes so i used 1 15oz tom paste, couple table spoons of tom paste and a splash of chicken broth. I also added quartered mushrooms and diced carrots. Served with homemade pasta. Delish!

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