Instant Pot Italian Pot Roast Ragu

by

Bruce Weinstein

POSTED Fri, December 13, 2019

Serves

6

Total Time

95 MINS

Calories

318

This recipe’s a hybrid of sorts. Stew + Ragu = voila! You’ll want to deeply brown the pieces of beef chuck. Seriously. Don’t gray them. They should have dark spots across the surface, not just golden patches. ...

recipe-image

    INGREDIENTS


  • Olive oil icon
    Olive oil

    2 tablespoons (about 27.3 g)

  • Chuck roast icon
    Chuck roast

    454 g (about ⅓)halved, trimmed

  • Canned whole tomatoes icon
    Canned whole tomatoes

    794.5 g (about 3 ½ cups)

  • Frozen pearl onions icon
    Frozen pearl onions

    ½ cup (about 120 g)

  • Red wine icon
    Red wine

    ¾ cup (about 180 g)

  • Capers icon
    Capers

    1 tablespoon (about 8.7 g)chopped, rinsed, drained

  • Fresh garlic icon
    Fresh garlic

    1 teaspoon (about 2.85 g)minced, peeled

  • Dried rosemary icon
    Dried rosemary

    1 tablespoon (about 3.6 g)

  • Dried oregano icon
    Dried oregano

    2 teaspoons (about 1.4 g)

  • Salt icon
    Salt

    ½ teaspoon (about 3 g)

  • Bay leaves icon
    Bay leaves

    1 (about 0.2 g)

  • Black pepper icon
    Black pepper

    ½ teaspoon (about 1.07 g)

  • Fresh parsley icon
    Fresh parsley

    as needed

    METHOD


  • 1. Heat - Sauté, Normal
  • 2. Add olive oil to the inner pot
  • 3. Add chuck roast to the inner pot
  • 4. Brown well, turning a couple of times, then transfer to a bowl
  • 5. Add chuck roast to the inner pot
  • 6. Brown well, turning a couple of times
  • 7. Transfer beef to medium bowl
  • 8. Add canned whole tomatoes to the inner pot one by one
  • 9. Add frozen pearl onions to the inner pot
  • 10. Stir well to scrape up all the browned bits on the bottom of the pot
  • 11. Cook until lightly browned while stirring frequently - 2 min
  • 12. Add red wine, capers, fresh garlic, dried rosemary, dried oregano, salt, bay leaves and black pepper to the inner pot
  • 13. Return the beef pieces and any juice in the bowl to the inner pot
  • 14. Close and lock the lid and turn the steam release handle to Sealing
  • 15. Pressure cook - Manual, High, 55 min
  • 16. Natural release
  • 17. Use a flatware tablespoon to skim off any excess surface fat
  • 18. Find and discard the bay leaf, then use two forks to shred the meat
  • 19. Heat - Sauté, 10 min
  • 20. Cook until simmering
  • 21. Simmer until reduced while stirring occasionally - 5 min
  • 22. Let rest - 5 min
  • 23. Stir up to 2 tablespoons butter into the ragu before serving
  • 24. Garnish with fresh parsley

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