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By :Chop Secrets |
Course | Dinner |
Cuisine | Modern |
Difficulty | Easy |
Browse Category | Meat |
Duration | 1-2 hours |
Cooking Technique | Pressure Cook, Sauté |
Main Ingredient | Beef Chuck, Beer, Carrot, Celery, Garlic, Mustard, Onion, Tomato Paste |
Prep Time | 5 minutes |
Cook Time | 65 minutes |
Servings |
6 servings
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Ingredients
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*The MANUAL and PRESSURE COOK buttons are interchangeable.
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Good recipe. Next time, I’m going to go easy on the carrot, and heavier on the celery and beer (I used an amber). If your cut is thick, consider an extra minute or two in the pressure cooker to get it tender.
Loved this. I used a little more carrots & celery. I also shortened the cook time to 30 minutes. The roast came or a nice medium, but still deeply infused with flavor.
I seared the beef before adding the vegetables. I cooked the vegetables in the beef juices which added flavor. The sauce when blended remains gloppy. Im goung to add the celery and carrot in big peices so they are easy to remove and toss. Then defat the juice and add mustard somits more of a glaze.
What a delicious dish! Thanks for sharing this recipe. For anyone who asked for Instant Pot accessories, check out this Amazon store – https://amzn.to/3rzTm7K