Prep Time: 10 mins | Cook Time: 1 hr 20 mins | Total Time: 1 hr 30 mins | Yield: 6 to 8 Servings
If you are looking for a new and easy recipe to try today, then this is the one for you! This Pot Roast Pasta is superb! I promise you that it will be the best decision you will ever make today! Have a beautiful day, friends, and I hope you all love and appreciate this recipe today. Enjoy!
Ingredients:
2 tablespoons extra-virgin olive oil, divided
2 1/2 pounds beef chuck roast
1 medium yellow onion, chopped
4 medium carrots, peeled and cut crosswise into 1″ pieces
1 tablespoon all-purpose flour
1/2 cup red wine
1 (1.3-ounces) package McCormick Slow Cookers Savory Pot Roast seasoning mix
12 ounces rigatoni, cooked
Freshly chopped parsley, for serving
Freshly grated Parmesan, for serving
Directions:
Press the “Saute” button on the Instant Pot.
Add 1 tsp of oil and allow it to become hot.
Add the beef and sear each side for 5 minutes or until brown.
Remove from the pot onto a clean plate.
Add the rest of the oil into the pot and allow it to become hot.
Add the carrot and onion. Saute until soft.
Add flour and stir until well mixed. Cook for about 30 seconds.
Add the wine and scrape the bottom of the pot to get the brown bits. Allow the mixture to boil for about a minute.
Add 3/4 cup of water and seasonings. Stir until well blended.
Put the beef back into the pot.
Close the pot and cook for about an hour on a high setting.
Do a quick release, then remove the cover.
Transfer the beef onto a clean plate, then use two forks to shred it into small pieces.
Put them back into the pot as well as the rigatoni. Stir until well combined.
Garnish with Parmesan cheese and freshly chopped parsley.
Serve and enjoy!
