Instant Pot Dutch Oven Pot Roast at Jason Pierre blog

Instant Pot Dutch Oven Pot Roast. Set the instant precision dutch oven to sear. Dredge it in the flour mixture on all sides. Add remaining 1 tbsp oil, onion, and celery to the dutch oven and cook until vegetables are softened, about 5 minutes. Add a splash of beef stock to the pot to deglaze and. Once the oil smokes, brown the roast on all sides, 8 to 10 minutes. Heat canola oil in a dutch oven over medium high heat. Add beef and cook until evenly browned,. Season pot roast liberally on both sides with salt and pepper. Add the beef and sear on all sides until. Season the beef with salt and pepper. Place meat in the bottom of a lightly greased slow cooker (or dutch oven or. Brown the meat to give it nice color (about 5 minutes per side). Remove from dutch oven and set aside. Add the 2 tbspoil into the dutch oven. Sear roast on all side until browned, about 3 minutes per side, then set aside.

Dutch Oven Pot Roast Valerie's Kitchen
from www.fromvalerieskitchen.com

Place meat in the bottom of a lightly greased slow cooker (or dutch oven or. Stir in garlic, sugar, rosemary, bay leaves and thyme and cook until fragrant, about. Add the beef and sear on all sides until. Add a splash of beef stock to the pot to deglaze and. Season beef with 1 1/2 teaspoons salt and 1 teaspoon black pepper. Heat canola oil in a dutch oven over medium high heat. When dutch oven is hot, add oil and let it heat up, about 2 minutes. Dredge it in the flour mixture on all sides. Remove from dutch oven and set aside. Sear roast on all side until browned, about 3 minutes per side, then set aside.

Dutch Oven Pot Roast Valerie's Kitchen

Instant Pot Dutch Oven Pot Roast Brown the meat to give it nice color (about 5 minutes per side). Add the beef and sear on all sides until. Remove from dutch oven and set aside. Stir in garlic, sugar, rosemary, bay leaves and thyme and cook until fragrant, about. Sear roast on all side until browned, about 3 minutes per side, then set aside. Heat canola oil in a dutch oven over medium high heat. Set the instant precision dutch oven to sear. Add remaining 1 tbsp oil, onion, and celery to the dutch oven and cook until vegetables are softened, about 5 minutes. Dredge it in the flour mixture on all sides. Season pot roast liberally on both sides with salt and pepper. Add beef and cook until evenly browned,. Once the oil smokes, brown the roast on all sides, 8 to 10 minutes. Season the beef with salt and pepper. Add a splash of beef stock to the pot to deglaze and. Brown the meat to give it nice color (about 5 minutes per side). When dutch oven is hot, add oil and let it heat up, about 2 minutes.

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