Name: Instant Pot Roast with Red Wine Peppercorn Gravy
Ingredients: 1 k beef (topblade or Kalitiran); 2 tbsp Salt; 1 tbsp Pepper; 2 tbsp mustard; 1 tsp thyme; 1/4 cup olive oil; 50 grams garlic cloves; 200 grams onions (quartered); 200 grams celery (cut 2 inches); 400 grams Carrots (cut 1 to 2 inches); 1 cup red wine; 4 cups beef stock ( water + 2 pcs beef cube ); 3/4 cup crushed tomato; 1/4 cup worcestershire sauce; 1/4 cup japanese soysauce; 100 grams french beans (optional); 3 tbsp Butter; 1/3 cup All-Purpose Flour; 1 tbsp Sugar; 1 tsp peppercorns

Instant Pot Roast with Red Wine Peppercorn Gravy

by Chef Jackie Ang Po

Servings

Ingredients

1 k beef topblade or Kalitiran
2 tbsp Salt
1 tbsp Pepper
2 tbsp mustard
1 tsp thyme
1/4 cup olive oil
50 grams garlic cloves
200 grams onions quartered
200 grams celery cut 2 inches
400 grams Carrots cut 1 to 2 inches
1 cup red wine
4 cups beef stock ( water + 2 pcs beef cube )
3/4 cup crushed tomato
1/4 cup worcestershire sauce
1/4 cup japanese soysauce
100 grams french beans optional
3 tbsp Butter
1/3 cup All-Purpose Flour
1 tbsp Sugar
1 tsp peppercorns

Instructions

Mix together salt, pepper, mustard and thyme. Rub on the meat.
Turn on Instant Pot to sautee, add the olive oil and sear on each side for 4 to 5 minutes.
Deglaze with the red wine and addd the onions, velery, carrots, stock, tomato, worcestershire sauce and soysauce.
Cover instant pot and set to 1 hr.
Remove meat and vegetables to cool. And take 4 cups of the broth for the Paella Mixta
Make a paste with the butter ,and flour and add it to the remaining broth and turn on the sautee function.
Add the sugar and cook until it simmers and has a nice consistency.
Strain , add the peppercorns and set aside.
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