FRESH TOMATO ROAST INSTAPOT
Ingredients:
- 1 cup of vegetable or chicken broth 21/ 2'3 pounds of roast beef (beauty roast, London Broil)
- 1 can (6 ounces) tomato paste
- 2 tablespoons garlic infused oil (see tip below)
- 4 medium ripe tomatoes, diced
- 1 1/2 cupas thinly sliced onions or cippolini onions
- 4 garlic cloves, minced
- 1 teaspoon onion power
- 1 teaspoon sea salt
- 1 teaspoon garlic powder 1/2
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Preparation |
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- Place a trivet/rack in the bottom of the EPC pot. Add the broth - Completely cover the roast with tomato paste (I wea gloves and just rub it over the surface of the roast). Site theroasting on the grill. - Place garlic infused oil, tomatoes, onion and garlic on top of roast. Spinkle with salt, onion powder, garlic powder, freshly ground black pepper and crushed red pepper on top. - Lock the lid and close the pressure valve. Cook on manual high pressure mode for 55 minutes, naturally realease the pressure for 30 minutes, the manually release pressure. - Let the roast for at least 10 minutes before carving. For best results, cool roast completely in refrigerator beofre cutting.
Recipe by: www.bubaskitchen.com |
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