Lasagna
Ninety-Minute Sunday Dinner
| By : |
This is an American Classic. This dish would normally have to be started in the morning and take most of the day to cook. With the Instant Pot®, this takes only ninety minutes for that gooey goodness of beef and carrots served over potatoes or rice.
| Prep Time | 10 minutes |
| Cook Time | 90 minutes |
| Servings |
6 servings
|
Ingredients
- 3-5 lb chuck roast
- 3 Tbsp canola oil
- 1/4 cup flour or 2 Tbsp of cornstarch
- 1 onion left whole with ends removed
- 1 lb baby carrots
- salt and pepper to taste
- single batch of brown sauce see below for recipe
- 1 Tbsp beef base
- 2 Tbsp Worcestershire sauce
Espagnole or Brown Sauce
- 4 Tbsp real butter
- 1 cup onions (1/4 diced)
- 1/2 cup carrots diced
- 1/2 cup celery diced
- 4 Tbsp flour
- 3 cups beef stock
- 3 Tbsp tomato puree
- 1 Tbsp beef base
- salt and pepper to taste
Ingredients
Espagnole or Brown Sauce
|
Instructions
- Set the Instant Pot to sauté, select the high option. Add the oil to the bottom. Let it heat up for several minutes.
- Salt and pepper the roast heavily on both sides. Brown the roast on both sides until well browned. Dust the roast with the flour and let it relax while you make a brown sauce.
- Melt the butter (from the brown sauce recipe) in the bottom and whisk in the flour mixing well.
- Cook for several minutes whisking well until it smells like popcorn and starts to turn dark blonde. Add the water, Worcestershire sauce and beef base. Whisk it for a minute until is thickened.
- Add the roast, the beef base, and the carrots. Hit clear on the Instant Pot. Place the lid on and turn the vent to pressure. Select the meat/stew switch and select high pressure. Change the time to 90 minutes.
- Let the Instant Pot finish it’s cycle and natural pressure release. Vent any remaining pressure and open the lid. Serve over potatoes or rice.
Espagnole or Brown Sauce
- Set the Instant Pot to sauté high. Melt the butter in the bottom and brown the onions, carrots, and celery. Stir it well until it is browning.
- Stir in the flour mixing well. Cook for several minutes whisking well until it smells like popcorn and starts to turn light brown.
- Add the stock, tomato puree, and beef base. Stir it for a minute until is thickened.
- Cook for several minutes. You can strain the veggies out for a smooth texture, puree it with an immersion blender, or keep the veggies as they are for stews.
Matt Pelton grew up in central Utah, where he found his love for cooking in the outdoors. He learned to cook outdoors in a Dutch oven at the age of 8 years old and has done it ever since. Matt lived in Boston for a couple of years where he expanded his cooking abilities, learning to cook foods from all different cultures around the world. During this time, he gained an appreciation for food and culture and the ability of food to connect people. In 2012 and 2013, Matt won two world championships from The International Dutch Oven Society. He has also won many awards for his BBQ cooking within the KCBS pro division, especially in the brisket category. Matt has twice competed in the invitational World Food Championships aired on TV, where he placed 3rd and 11th, respectively. Matt has appeared on TV numerous times for cooking; most recently, he was featured on the Travel Channel's “BBQ Crawl season 3”. Matt has also worked as a chef at Deer Valley ski resorts in Utah, often working with the other chefs there on proteins. Matt has three children, Megan, Tristan, and Braxton and resides in Salt Lake City, Utah. He has published a number of cookbooks, including Cooking Under Pressure: Delicious Dutch Oven Recipes Adapted for Your Instant Pot®, Cast Iron Gourmet, and Up in Smoke: A Complete Guide to Cooking with Smoke.
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