Easy Recipe: Yummy Paula Deen Pot Roast Instant Pot

Paula Deen Pot Roast Instant Pot. Paula Deen's Pot Roast. foodnetwork.com Jan CAN Cook. loading. Using a skillet over high heat, sear roast until brown in oil.

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Place the meat in a roaster pan. Add the oil and once hot, add the beef and cook. Paula Deen cooks up delicious Southern recipes passed down from family and friends, as well as created in her very own kitchen.

Then half way through I'll add.

On her YouTube Channel, Paula and her friends and family share easy.

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In your pressure cooker either over high heat or on the browning stage, add the oil. Place the chuck roast on the steam basket. Using a skillet over high heat, sear roast until brown in oil.

And the meat, potatoes, carrots and flavorful gravy all come together in ONE POT for the easiest clean up ever. Place the trivet in the bottom of the Instant Pot. Buttery, juicy, tender, and full of pepperoncini's, ranch, and au jus flavors.

Heat oil in a large skillet and brown the roast, searing it on both sides. And the meat, potatoes, carrots and flavorful gravy all come together in ONE POT for the easiest clean up ever. Paula Deen cooks up delicious Southern recipes passed down from family and friends, as well as created in her very own kitchen.

In your pressure cooker either over high heat or on the browning stage, add the oil. Using a skillet over high heat, sear roast until brown in oil. I've been making this recipe for a few years now, and have slightly altered it along the way.

Place the trivet in the bottom of the Instant Pot. Place the chuck roast on the steam basket. Add pot roast and cook until browned.

Season with salt and pepper, to taste. Remove roast and bay leaves from the roasting pan. Place the meat in a roaster pan.

I've been making this recipe for a few years now, and have slightly altered it along the way. Add pot roast and cook until browned. Beef chuck roast, ranch dressing mix, au jus mix, butter and pepperoncini all go into the slow cooker.

In your pressure cooker either over high heat or on the browning stage, add the oil. Season pot roast with salt, pepper, and Italian seasoning on each side and set aside. Test for doneness using an instant-read thermometer.

Add the Chardonnay and cover with enough water to cover all of the ingredients. Each side should have a dark caramelized crust. Place roast in a crock pot, and layer onions, bay leaves, crushed bouillon cubes, garlic, and cream of mushroom soup.

Feast on perfectly seasoned, fall-apart-tender beef roast plus all the extras, like carrots, potatoes, onions and celery, in a fraction of the time it used to take. Lay the roast on top of the trivet and arrange the onions and garlic around. Classic pot roast—in your Instant Pot®?