Recipe Winging it Pot Roast Stew the Can Spoil the Tongue So Delicious

Recipe Winging it Pot Roast Stew the Can Spoil the Tongue So Delicious

  • Alicia Hoglan
  • Alicia Hoglan
  • Apr 14, 2022

Good morning I are going to share those Are looking for a winging it pot roast stew recipe that is Delicious The method of making it is very easy. Just need patience and persistence. So that winging it pot roast stew has aroma and taste that can arouse appetite.

In order for the taste of winging it pot roast stew, you need to do first from the type of ingredients, next selection of ingredients that are fresh to how to make and serve it. No need Confused if want prepare winging it pot roast stew delicious as long as you know the trick and how to make this dish you can be serving very special.

Ingredients and seasonings required for make
  1. Take Chuck roast
  2. Take 4 T salted butter
  3. Take Rub of Sweet and Smokey, Garlic Herb blend, Onion Garlic blend
  4. Prepare 2 medium onions one diced one quartered
  5. Prepare 1/2 cup Minced Garlic
  6. Prepare 12 oz can 10 Barrel Profuse Juice or other Beer
  7. Prepare 12 oz Water
  8. Prepare Generous Worcestershire
  9. Prepare 1.5 lbs baby or quartered potatoes
  10. Prepare Small bag baby carrots

Heat the canola oil in an oven-proof Dutch oven with lid over medium-high heat. Pour in the water and wine. Sprinkle with the basil, marjoram, thyme, salt, and pepper. First, heat up Instant Pot by using the "Sauté More" function.

How to make Winging it Pot Roast Stew:
  1. Melt butter in hot pot, add Garlic.
  2. Rub roast with rub mix. Brown all sides. Add diced onion until soft.
  3. Add beer, water and Worcestershire.
  4. Add Quartered Onion and potatoes.
  5. Bring to boil. Simmer on low for 3 hours, add carrots.
  6. Simmer until all are done and roast falls apart.
  7. Shred roast. Add 2T flour and water in a slurry. Stir. Remove from heat.
  8. Done and ready to serve!

Wait until the Instant Pot says "HOT". Make sure the Instant Pot is as hot as it can be to induce Maillard reaction. Pat dry the chuck roast, then season one side of the beef with salt and black pepper. Fill the pot with enough water to cover the roast. Add the onion, garlic, celery, basil, salt and pepper.

I say thank you for using the recipe that we convey on here. We have high hopes we Good luck!