If you’re reading this, then I’m going to guess you probably like to cook. You're going to love this fresh rosemary and garlic roast, it's tasty and easy to make.
First let me tell you something, I’ve never been a fan of
roast, but my husband is, so I’ve struggled over the years trying to prepare a
moist beef roast.
Then one day I was introduced to the chunk roast and the Instant Pot; that changed everything. This amazing cooker has been a blessing and we’re going to use it with this fast forward recipe.
What do I like about the instant pot? It cooks in record time, distributes flavor perfectly through the meat and wow is it ever moist.
So, let’s dive in and allow yourself about 10 minutes prep and 40 minutes to cook.
Chunk Roast Ingredients
- 2.5 lbs. Chunk Roast
- ¼ cup water
- ½ White onion sliced
- 2 Sprigs of fresh rosemary
- 4 Garlic cloves peeled.
- 4 Sage leaf's chopped
- A little seasoning spice of your choice
- Couple swirls of olive oil
Step One
This step is really quick y’all and once you have all the ingredients gathered just add water, chopped onions and rosemary in the bottom pan of your instant pot.
Step Two
Next add the meat, garlic cloves, seasoning and sage, then swirl
olive oil over the top and cover.
To cook first plug in and cover the lid, the cooker will make an inviting sound to remind you it's sealed. Then click 'pressure cook" and set the timer for 40 minutes. When finished, after the forty minutes release the steam before you open.
Complete by serving with your favorite salad or side dish for four. With the remainder juice in the pot, you could make gravy but I'm going to place it in the freezer so I can make soup later.
Just in case I've sparked your interest check out the instant pot here. It sure does make cooking faster, tasty and moist.
See the Good,
Carole
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