A simple, flavorful (almost) one-pot dinner made in the Instant Pot. Tender beef pot roast is seared and then braised in cabernet along with your favorite pasta sauce. Once cooked, the meat is shredded and served over cooked rigatoni pasta with burrata, crushed red pepper flakes, parmesan and fresh basil.
Course: Main Course
2poundTrader Joe's Cabernet Pot Roastor chuck roast
1/2cup cabernet sauvignonor other dry red wine
24ouncesfavorite pasta sauceI used Classico Tomato & Basil
14.5ouncespetite diced tomatoes
1parmesan rindabout 2 inches
1poundrigatoni pastacooked al dente
crushed red pepper flakes
Turn on the Instant Pot and set it to the sauté setting. Then, heat 1-2 tablespoons of olive oil.Meanwhile, remove the pot roast from its packaging and pat dry to remove any excess moisture. When the oil is hot, add the pot roast to the Instant Pot and sear the meat on all sides. When all sides of the meat are brown, remove and set aside.Next, add the diced onions and garlic and sauté until translucent and fragrant—about 2-3 minutes.Deglaze the bottom of the Instant Pot by adding 1/2 cup of wine. Stir, scraping up any charred bits on the bottom, and then let the wine reduce for 1 minute.Now, add the pasta sauce, tomato paste, diced tomatoes, rosemary, basil and the parmesan rind. Stir and then return the meat to the Instant Pot. Next, turn off the saute function and then cover the Instant Pot with its lid. Turn the lid's valve to the sealing position and then cook for 75 minutes using the Instant Pot's "pressure cook" function set to high pressure.Meanwhile, cook the rigatoni pasta al dente according to the package directions. Drain, drizzle with a little olive oil and set aside until ready to serve.After 75 minutes, release the pressure using the Instant Pot's quick release valve. Once the pin has dropped, open the pressure cooker and carefully remove the meat. Shred the pot roast into medium pieces using two forks and then return the meat to the pot. Stir and then gently fold in the cooked rigatoni pasta.To serve, garnish each bowl of pasta with a generous piece of burrata, crushed red pepper flakes, fresh basil and grated parmesan cheese.
To make this recipe in a slow cooker: Sear the beef in a heavy-bottom pan on your stove top over medium-high heat. Once seared, transfer the meat to a slow cooker and add the remaining ingredients (except the rigatoni pasta) on top of the meat. Let the meat cook on low for 6-8 hours. Periodically turn the meat and stir the sauce every few hours. The meat will be done when it starts to fall apart in the crock pot. Shred the meat, stir in the cooked rigatoni pasta and serve directed above with burrata, parmesan, crushed red pepper flakes and fresh basil.