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BUY chuck eye roast


Serves 6

- 2 tablespoons of oil

- 4 pounds (2kg) chuck eye roast

- 3 shallots, sliced

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

- 1 cup of red wine

- 1 cup beef bone broth or chicken broth or vegetable broth

- 2 cups of hot water

- 1 spring of rosemary

- 1 teaspoon garlic powder

- 1 teaspoon paprika

- 1/4 tsp sald and

- 1/2 tsp black pepper


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

- Cook until browned on all slides, about 2/3 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 scarpe up the clen 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 field, 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 Saute 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


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