ROAST BEEF WITH ROSEMARY AND WINE SAUCE INSTAPOT

PRACTICAL TIME: 25 minutes

 PRESS TIME: 6 minutes

 COOKING TIME: 60 minutes

 TYPE OF RELEASE: Natural release

 for 10 minutes

 BUTTONS TO USE: Skip and Pressure

 Cook

 ADVANCE PREPARATION: Can be done

 2 days before or frozen

 Ingredients:

Serves 6

• 2 tablespoons of oil

•  4 pounds (2 kg) chuck eye roast

•  3 shallots, sliced

•  1 onion, cut into 1.2-cm (1/2-inch) pieces

• 1 cup (236m1) of red wine

• 1 cup (236m1) beef bone broth or chicken broth or vegetable broth

• 2 cups (473m1) of hot water

•  1 sprig of rosemary

•  1 teaspoon garlic powder

•  1 teaspoon paprika

• 1/4 tsp salt AND

• 1/2 tsp black pepper

Directions:

• Press Saute and when the display shows "Hot", add the oil to the inner pot along with the meat.

• Cook until browned on all sides, about 2 to 3 minutes per side, up to 12 minutes total. Remove to a plate.

•  Add the shallots and onions and cook for 5 minutes, stirring frequently.

•  Add the wine and use a wooden spoon to scrape up the clean background. Cook for 4 minutes, stirring frequently.

• Press Cancel.

•  Add the broth, water, rosemary, garlic powder, paprika, salt and pepper and stir.

• Return meat to pot.

• Secure the lid, making sure the steam release handle is in the Seal position. Press the Pressure Cook button and set the cooking time to 60 minutes.

• When the cooking time is complete, let the pot rest for a few minutes to naturally release the Pressure. Turn the valve to the vent position to release any remaining pressure. Press Cancel and remove the cover.

• Remove meat to a cutting board and cover with foil.

• Press Sauté and cook the sauce for 4 minutes to thicken.

• Cut the meat and place in a bowl.

• Strain the sauce into a pot and pour a little over the meat.