Sage Merlot Roast Beef
An Instant Pot beef roast braised in Merlot with fresh sage, finished with a reduced pan sauce and fresh chives.
Nutrition
per per serving283
Calories
30.9g
Protein
5.4g
Carbs
12.2g
Fat
Ingredients
| 1.5 pound | 680 g | beef roast |
| 1 tbsp | 15 ml | fresh sage |
| 0.5 cup | 120 ml | Merlot |
| 1 | celery stalk, diced | |
| 1 cup | 240 ml | water |
| — | sea salt | |
| 1 | carrot, chopped | |
| 1 tbsp | 15 ml | soy sauce |
| 1 tsp | 5 ml | butter |
| 0.25 cup | 60 ml | fresh chives, chopped |
| 1 | red onion, chopped | |
| 2 | garlic cloves, smashed | |
| 2 tsp | 10 ml | lard, at room temperature |
| 0.5 tsp | 2.5 ml | ground black pepper |
| 1 tsp | 5 ml | paprika |
| 2 | bay leaves |
Instructions
- Sage Merlot Roast Beef
(Ready in about 50 minutes | Servings 6)
Per serving: 283 Calories; 12.2g Fat; 5.4g Carbs; 30.9g Protein; 2.1g Sugars.
- Press the "Sauté" button to preheat the Instant Pot. Melt the lard and sear the beef until it is browned on all sides.
- Add the onion, garlic, carrot, celery, water, Merlot, salt, black pepper, paprika, bay leaves, sage, and soy sauce.
- Secure the lid. Choose the "Meat/Stew" mode and High pressure; cook for 40 minutes. Once cooking is complete, use a natural pressure release; carefully remove the lid.
- Transfer the roast to a cutting board; allow it to cool slightly before slicing.
- Press the "Sauté" button and let it simmer until the sauce is reduced. Stir in the butter and press the "Cancel" button.
- Spoon the sauce over the sliced beef. Serve garnished with fresh chives and enjoy!