Dinner for 8

Instant Pot Beef Ragu

Name: Instant Pot Beef Ragu
Total time: 70 min
Yield: 8 servings
Cuisine: Italian
Ingredients: 1 tbsp extra-virgin olive oil; 1 large yellow onion; 2 ribs celery; 2 large carrots; 1 can (28 oz) whole stewed tomatoes or crushed tomatoes; 1 chuck roast; 1 1/2 cups beef stock; 5 cloves garlic; 2 tsp ground allspice; 1 tsp ground cinnamon; 1 tsp sea salt; 1/2 tsp freshly cracked black pepper; 2 sprigs fresh thyme; 2 bay leaves; polenta (optional)

Chuck roast pressure-cooks with tomatoes, vegetables, garlic, and warm spices until tender enough to shred into ragu.

$1.52per serving $

70 minstart to table

8servings

Italian Dairy-free Low-carb High-protein Budget Family Lunches Dinners Instant Pot Back to school

Ingredients

1 tbsp extra-virgin olive oil
1 large yellow onion
2 ribs celery
2 large carrots
1 can (28 oz) whole stewed tomatoes or crushed tomatoes
1 chuck roast
1 1/2 cups beef stock
5 cloves garlic
2 tsp ground allspice
1 tsp ground cinnamon
1 tsp sea salt
1/2 tsp freshly cracked black pepper
2 sprigs fresh thyme
2 bay leaves
polenta (optional)

Steps

Set the Instant Pot to sauté, heat the oil, and brown the chuck roast on all sides for 8 minutes.
Add the onion, celery, carrots, and garlic, then cook for 5 minutes.
Pour in the tomatoes and beef stock, then add allspice, cinnamon, salt, pepper, thyme, and bay leaves.
Seal the pot and cook at high pressure for 45 minutes.
Let the pressure release naturally for 10 minutes, then release any remaining pressure.
Remove the thyme and bay leaves, shred the beef when it reaches 145 F, and stir it into the sauce.

Main ingredient on sale this week? See what to make with beef chuck roast or stew beef on sale.