Instant Pot Roast with Red Wine Peppercorn Gravy
by Chef Jackie Ang Po
  • 1k beeftopblade or Kalitiran
  • 2tbsp Salt
  • 1tbsp Pepper
  • 2tbsp mustard
  • 1tsp thyme
  • 1/4cup olive oil
  • 50grams garlic cloves
  • 200grams onionsquartered
  • 200grams celerycut 2 inches
  • 400grams Carrotscut 1 to 2 inches
  • 1cup red wine
  • 4cups beef stock ( water + 2 pcs beef cube )
  • 3/4cup crushed tomato
  • 1/4cup worcestershire sauce
  • 1/4cup japanese soysauce
  • 100grams french beansoptional
  • 3tbsp Butter
  • 1/3cup All-Purpose Flour
  • 1tbsp Sugar
  • 1tsp peppercorns
  1. Mix together salt, pepper, mustard and thyme. Rub on the meat.
  2. Turn on Instant Pot to sautee, add the olive oil and sear on each side for 4 to 5 minutes.
  3. Deglaze with the red wine and addd the onions, velery, carrots, stock, tomato, worcestershire sauce and soysauce.
  4. Cover instant pot and set to 1 hr.
  5. Remove meat and vegetables to cool. And take 4 cups of the broth for the Paella Mixta
  6. Make a paste with the butter ,and flour and add it to the remaining broth and turn on the sautee function.
  7. Add the sugar and cook until it simmers and has a nice consistency.