The Mothership

I have been heavy on the vegetarian or healthier sides of my recipes. However, this cold weather makes me think of my mom’s pressure cooker pot roast and my mouth waters. We don’t do a lot of red meat in the house but when we do, we like it to fall apart and be super tender. I used to make mine in the crockpot and I just don’t like it that way - it seems to dry out. So I tried a few different recipes. And this is what I combined. DON’T be intimidated by the 3 hour cook time. It takes very little preparation and you can do many other things while it does it’s beautiful thing in the pot!  Ingredients : Cooking oil Carrots (2 cups) chopped into chunks 1/2 red Onion, chopped into bite size 3 celery stalks, rough chopped  Salt Pepper Garlic cloves (2-3) minced 3-5 lb chuck roast Red wine (1 cup) Beef broth (enough to cover chuck halfway) about 2- 15oz. Cans 1 can of diced tomatoes Oregano Rosemary Thyme Directions :  Pour some oil into a pot and heat over medium hig

  I love any meal that is ONE pot and everyone loves to eat. While this is not vegetarian, I have made with veggie crumbles and it was very tasty too.  RECIPE: 1.5 lbs of ground beef (or 1.5 bags of meatless crumbles) Saute oil 3 garlic cloves, minced 1 white onion, chopped 3-4 large carrots, peeled & sliced ***Optional*** 1/2 container of crimini mushrooms, diced 1 (10.5oz) can of diced tomatoes in chilies  1 container of cherry tomatoes, sliced in crosections ( to save time you could add two cans of diced tomatoes instead of chopping fresh tomatoes) 30 oz. Of tomato sauce 3 cups of beef or vegetable broth (or water) 2Tbsp. Worcestershire sauce 1 packet of dry Italian dressing mix 16oz. Macaroni pasta (I used Banza chickpea pasta noodles) ***Optional Toopings*** Cheddar cheese, chopped parsley, chopped, basil, oyster crackers, sour cream Turn instapot to saute mode. Add a bit of cooking oil to pot. Place ground beef In and sauté till no longer pink, mixing and stirring periodicall