• 3- 3 1/2 lb beef chuck pot roast boneless
  • 6 tablespoons of olive oil
  • 1 teaspoon of cumin
  • 1 teaspoon of paprika
  • 2 teaspoons of salt
  • 1 tsp black pepper
  • 1 large onion
  • 2 garlic cloves
  • 3/4 cup of red wine
  • 1/4 cup of water


  1. Cut the beef into large chunks.
  2. Use the Sear/Saute program to brown the beef chunks. Then remove them and set them aside.
  3. Cook the onions with the remaining oil in the pot until they are fully cooked (or translucent). Then remove them and set them aside.
  4. In the pot, begin layering the ingredients in the following order: 1/2 browned beef chunks, 1/2 tsp cumin. 1/2 tsp paprika, 1 tsp salt, 1/2 tsp black pepper, then half the sauteed onion and half the garlic (pressed)
  5. Repeat step 4 with the remaining beef chunks.
  6. Add the red wine and water to the meat and place the lid on top.
  7. Set the Braised program for a cooking time of 2 hours at 360 °F. Cook until the meat is fully cooked through.
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