Wine Pot Roast
Are you ready for a super easy recipe? That’s exactly what this recipe is! I have a vegan and beef recipe posted below to please all food loving beings. Oh and this recipe is not spicy-AT ALL! In fact, it’s so easy you pretty much just dump, set, and go. In other words, I put everything in the Instant Pot, set a timer, and walk out of the door (or spend time with my kids!) How awesome is it that you can tell this magical machine to make dinner at a certain time leaving you with a hot and ready meal when you get home? It’s a gift from the unknown, really! This is a perfect meal for those busy errand days AND it’s my version of broccoli and beef + pot roast combined in one meal !
Mom life is real and finding time to make healthy meals is a challenge if you ask me. Kids have soccer, baseball, basketball, dance, swimming, etc… There is just no time to get home and make dinner, am I right? I like to use my Instant Pot on those days.
Now, I’ve always enjoyed a great pot roast ever since I was a kid, and I also enjoy broccoli and beef. So when I combined this recipe to host both dishes in one, it kind of made me feel accomplished . Then again, the Instant Pot changed my life by making the super long pot roast process much shorter. No dutch oven or long hours needed here-just an Instant Pot. Actually, I don’t even know how this would turn out in the oven or stove to be honest with you. I bought an Instant Pot almost 4 years ago and this was one of the things I’ve made since then. With some added onions and garlic… the end result is TASTY!
TIP: I have not tried this recipe with chicken so I can not guaranteed the end result.
In fact, I only make a handful of chicken recipes in the Instant Pot. Remember, hard to please tastebuds over here…OOPS. Honest reviews only! I think some chicken variations get chewy in the Instant Pot or it ends up tasting like chicken (you know what I mean when I say this, right?). So yah, I haven’t tasted it with chicken. Therefore, I can’t guarantee amazing end results. Try it with mushrooms only though if you really must eliminate the beef. I personally like it with mushrooms and beef together. But both independently taste great as well.
Enjoy <3 and let me know how you like it. I love hearing from you!
Happy Eating, Folks!
📖 Recipe
Wine Pot Roast with Mushrooms
Ingredients1x2x3x
- ▢ 4 large chopped portobello mushrooms
- ▢ 1 finely diced, onion
- ▢ 2 bouillon cubes (no broth)
- ▢ 1 tablespoon grated fresh garlic
- ▢ ¼ cup red wine
- ▢ 1 tablespoon sorghum flour dissolved in 1 tablespoon of water (use corn-starch as an alternative)
- ▢ 4 cups steamed broccoli
- ▢ ¼ cup water
- ▢ salt (I use unsalted bouillon, but taste test before adding)
Instructions
- Put everything in the Instant Pot except broccoli and sorghum flour mixture.
- Set the Instant Pot to manual 10 minutes high pressure.
- Once the pot is done cooking, let the steam release naturally for 5 minutes before opening with quick release.
- Open the lid and set the Instant Pot to Saute mode.
- Add broccoli and sorghum mixture.
- Cook for an additional 2-3 minutes.
- Serve! You can serve this as is, with mashed potatoes, caulimash, or rice.
📖 Recipe
Wine Pot Roast with Beef & Mushrooms
Ingredients1x2x3x
- ▢ 1 lb beef stew meat
- ▢ 1 large chopped portobello mushroom
- ▢ 1 finely diced, onion
- ▢ 2 bouillon cubes (no broth)
- ▢ 1 tablespoon fresh grated garlic
- ▢ ½ cup red wine
- ▢ ½ cup water
- ▢ 1 tablespoon sorghum flour dissolved in 1 tablespoon water (use corn starch as an alternative)
- ▢ 4 cups steamed broccoli
- ▢ salt (taste test before adding)
Instructions
- Put all ingredients except the broccoli and sorghum flour mixture in the Instant Pot.
- Close the lid and set the Instant Pot to beef/stew mode.
- Once the pot is done cooking, let it cool down for 20 minutes before doing a quick release and then open the lid.
- Set Instant Pot to saute mode.
- Pour the sorghum mixture and broccoli into the pot and stir.
- Cook for an additional 2-3 minutes.
- Serve with mashed potatoes, caulimash, rice, or as is.
- Enjoy!
Wine Pot Roast with Mushrooms
Ingredients
- 4 large chopped portobello mushrooms
- 1 finely diced, onion
- 2 bouillon cubes (no broth)
- 1 tablespoon grated fresh garlic
- ¼ cup red wine
- 1 tablespoon sorghum flour dissolved in 1 tablespoon of water (use corn-starch as an alternative)
- 4 cups steamed broccoli
- ¼ cup water
- salt (I use unsalted bouillon, but taste test before adding)
Instructions
- Put everything in the Instant Pot except broccoli and sorghum flour mixture.
- Set the Instant Pot to manual 10 minutes high pressure.
- Once the pot is done cooking, let the steam release naturally for 5 minutes before opening with quick release.
- Open the lid and set the Instant Pot to Saute mode.
- Add broccoli and sorghum mixture.
- Cook for an additional 2-3 minutes.
- Serve! You can serve this as is, with mashed potatoes, caulimash, or rice.
Recipe Courtesy of The Curry Mommy
Wine Pot Roast with Beef & Mushrooms
Ingredients
- 1 lb beef stew meat
- 1 large chopped portobello mushroom
- 1 finely diced, onion
- 2 bouillon cubes (no broth)
- 1 tablespoon fresh grated garlic
- ½ cup red wine
- ½ cup water
- 1 tablespoon sorghum flour dissolved in 1 tablespoon water (use corn starch as an alternative)
- 4 cups steamed broccoli
- salt (taste test before adding)
Instructions
- Put all ingredients except the broccoli and sorghum flour mixture in the Instant Pot.
- Close the lid and set the Instant Pot to beef/stew mode.
- Once the pot is done cooking, let it cool down for 20 minutes before doing a quick release and then open the lid.
- Set Instant Pot to saute mode.
- Pour the sorghum mixture and broccoli into the pot and stir.
- Cook for an additional 2-3 minutes.
- Serve with mashed potatoes, caulimash, rice, or as is.
- Enjoy!
Recipe Courtesy of The Curry Mommy
Desi Kale Chips
Are you guys ready for a healthy snack with an Indian Twist this Diwali?
Try this recipe with my desi seasoning for that Cholafali taste without the frying business ;). Not that I am against the fried goodness of some AMAZING Diwali snacks but with all of the holidays being combined into one lump sum, it’s nice to enjoy something festive and healthy (WIN WIN). Which is why you should try this healthy fusion snack and convert those around you.
I mean, it is the decade of KALE if you ask me… I never got into it (truthfully), but then a trip to Portland, Oregon and a stay at the AC Hotel changed my world! You guys these are fail proof if you take the right steps in making them. We love them so much as a family, it has replaced our movie night popcorn (kids chips are topped with parmesan cheese)! Give it a try for a healthier change :).
- I prefer curly leaf kale (green works best but red is okay too for an additional beta-carotene). Overall Curly Leaf Kale seems to work best for a crisp taste
- Take the curly leaves off of the stem
- Wash and DRY THOROUGHLY (key step)
- If the kale is not completely dry the chips will not cook well
- Massage some oil into the kale. I’m talking deep down massage like you’re kneading some dough
- Lay the kale on an oven safe pan.
- Assure the kale is not overlapping or too congested on the pan (will prevent crisping)
- Bake at 400 degrees for about 8-10 minutes, tossing half way through
- Sprinkle with my Desi Kale Chip Seasoning (recipe below).
- I have had no luck storing these so I recommend eating them right away 🙂
📖 Recipe
Desi Kale Chips
Ingredients1x2x3x
KALE CHIPS
- ▢ 1 bunch curly leaf kale
- ▢ oil
SEASONING
- ▢ ½ teaspoon jaljeera
- ▢ 1 teaspoon red chili powder
- ▢ 1 teaspoon garlic salt
- ▢ ½ teaspoon black pepper
- ▢ ¼ teaspoon jeera powder (optional)
Instructions
KALE CHIPS
- Heat oven to 400 degrees.
- Take the curly leaves off of the kale stem and wash with cold water.
- Dry the kale leaves thoroughly. This is a key step. Want to speed this step up? Consider a prepackaged bag of kale and lay it out for about 10 minutes to get rid of additional moisture. Again, assuring the leaves are thoroughly dry.
- Lay the leaves on an oven safe pan making sure the kale is not overlapping or too congested. This will prevent crisping.
- Cook for about 4 minutes and give a quick toss.
- Bake again for about 4 minutes.
- Top with Desi Kale Seasoning (recipe below)
SEASONING
- Mix the ingredients together. This a great mixture to keep on hand for roasted potatoes, papad topping, etc.
- Happy Eating, Folks! <3
