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Nutrition Facts
Serving Size 283 g
(Approx. 8 Servings)
Amount Per Serving
Calories 460 Calories From Fat 210
% Daily Value*
Total Fat 23 g 35%
Saturated Fat 9 g 45%
Trans Fat 0.0 g
Cholesterol 140 mg 47%
Sodium 490 mg 20%
Total Carbohydrate 20 g 7%
Dietary Fiber 3 g 12%
Sugars 2 g
Protein 37 g
Vitamin A 80% Iron 25%
Vitamin C 10% Calcium 10%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
 
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
 
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.
Prime Pot Roast
Prep Time
20 minutes
Cook Time
1 hour
Total Time
1 h 20 m
Serves
8  People

Ingredients

Recipe makes 8 Servings

3 Lb prime chuck roast, cut into chunks
1 Tbsp Southside Market & Barbeque Oak Smoked Coarse Ground Black Pepper
1 Tsp kosher salt, plus more as needed to taste
1/2 Tbsp garlic powder
1/2 Tsp celery seeds
1/4 cup(s) Worcestershire Sauce
1 cup(s) white onions, julienned or thinly sliced
1/2 cup(s) Christopher Ranch California Heirloom Monviso Peeled Garlic Cloves, cloves left whole
1/2 cup(s) dry red wine, Cabernet, Petit Syrah, or Merlot works great
1 cup(s) beef stock
1 Tsp cornstarch
1 Lb Baby Dutch Yellow Potatoes, cut in half
8 Oz baby carrots, cut in half
5 sprigs of fresh thyme
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Instructions

1
In a bowl, toss meat with smoked pepper, salt, garlic powder, celery seeds and Worcestershire Sauce.
2
Toss unitl meat is completely covered in seasoning. Place contents of bowl into a zip top bag refrigerate for at least 2 hours or overnight for best results.
3
Set Instant Pot to sauté setting, add marinated meat, onions and garlic cloves. Stir-fry until everything has started to brown, at least 6 to 10 minutes.
4
Place wine and stock into a bowl and whisk in cornstarch, set aside. Add potatoes, carrots and herbs to pot then add wine and broth mixture.
5
Set Instant Pot to "meat/stew" setting and add adjust time to 60 minutes, fasten lid and cook.
6
Once cooked, vent pressure valve carefully according to Instant Pot directions. Season meat to taste, serve over mashed potatoes or wild rice.
7
Chef's Note: Use any leftovers to make tacos or simply shred over a salad to turn an appetizer into an entrée.

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