This pasta is the perfect hearty midweek pasta. It's extremely filling and comforting and makes its own sauce as the roast cooks. What more could we want? Absolutely nothing.
Ingredients
- 2 tbsp.
extra-virgin olive oil, divided
- 2 1/2 lb.
beef chuck roast
- 1
medium yellow onion, chopped
- 4
medium carrots, peeled and cut crosswise into 1" pieces
- 1 tbsp.
all-purpose flour
- 1/2 c.
red wine
- 1
(1.3-oz.) package McCormick Slow Cookers Savory Pot Roast seasoning mix
- 12 oz.
rigatoni, cooked
-
Freshly chopped parsley, for serving
-
Freshly grated Parmesan, for serving
Description
- Step 1Turn Instant Pot to Sauté setting. Heat 1 tablespoon oil in pot. When oil is shimmering, add beef and cook until seared on both sides, about 5 minutes per side. Transfer beef to a plate.
- Step 2Add remaining tablespoon oil, onion, and carrot to Instant Pot and cook, stirring occasionally, until just starting to turn tender, about 4 minutes.
- Step 3Stir in the flour, cook, stirring, 30 seconds. Stir in wine. Bring to boil and cook until reduced by half, about 1 minute.
- Step 4Pour 3/4 cup water into pot and sprinkle in seasoning packet, stirring to combine, making sure to scrape up all the fond on the bottom of pot. Nestle beef into pot.
- Step 5Lock lid and set to pressure cook on high for 1 hour.
- Step 6Follow manufacturer’s guide for quick release, making sure to wait until cycle is complete before unlocking and removing the lid.
- Step 7Transfer beef to a plate and shred with two forks. Return beef to Instant Pot and stir in rigatoni.
- Step 8Serve with parsley and Parmesan.
