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Instructions |
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Season roast with salt, pepper and garlic powder.
Make sure to rub in the spices and evenly coat the
roast. Sear the roast. Turn on saute and adjust
the heat level to more. Allow the pot to heat up
until the display reads hot. Add vegetable oil and
allow it to heat up.
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Place the chuck roast in the pot and sear
undisturbed on one side for at least 5 minutes or
until its nicely browned. Turn the roast and brown
on each side. Once browned remove the roast from
the pot and set aside. Leave the browned bits on
the bottom of the pot.
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Saute onion. Add sliced onion to the pot and
saute, deglazing the bottom of the pot and tossing
the onion in the browned bits as the cook. Cook
onions until they are caramelized. Add red wine to
the onions and cook, continuing to deglaze the
bottom of the pot until the wine is reduced by
half. About 2-3 minutes.
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Add soy sauce, stock and roast to the pot. Add the
bay leaf. Turn off the saute function. Close the
instapot, set the pressure to manual for 100
minutes. Once the time is done allow for a 25
minute natural pressure release. The roast is
ready to serve. It will fall apart as you try to
remove it from the pot. Serve it straight from the
pot pulling pieces of meat off the roast. Scoop
out some of the juice (au jus) with a ladle and
serve it in a small ramekin for dipping. Toast the
bread and place pieces of provolone cheese on the
bread and serve the roast over the top of the
cheese.
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Originally Submitted
5/15/2022
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