Roast in a ninja foodi recipes - Ninja foodi recipes

Author: Felicia Young  

How to use a pressure cooker to transform lean round roasts and low carb vegetables into a melt in your mouth pot roast with gravy. Make the best tender and delicious Ninja Foodi Beef Roast!

Ninja Foodi Pot Roast

Ninja Foodi Pot Roast
Tender and delicious pot roast made in the Ninja Foodi pressure cooker.
Provided by: Kay Johnson
Total time: 115 minutes
Cook time: 90 minutes
Prep time: 15 minutes
Yields: 5 servings
Number of ingredients: 15
Ingredients:
  • 1/4 teaspoon seasoning salt (I used Lawry's)
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1 teaspoon Italian seasoning
  • 1 teaspoon pepper
  • 3 pound chuck roast
  • 1 tablespoon vegetable or canola oil
  • 3 stalks celery, cut in into large chunks
  • 3 carrots, cut into large chunks
  • 2 large cloves garlic, chopped
  • 1 onion, roughly chopped
  • 1 cup warm water
  • 2 tablespoons of beef base, (I used Better Than Bouillon. You may substitute 3 beef bouillon cubes instead of using beef base)
  • 1 tablespoon Worchestershire sauce
  • Optional: 1 tablespoon cornstarch, (see notes for lower carb thickening option)
Nutrition:
  • Calories: 709 calories
  • Carbohydrate: 7 grams carbohydrates
  • Cholesterol: 230 milligrams cholesterol
  • Fat: 45 grams fat
  • Fiber: 2 grams fiber
  • Protein: 70 grams protein
  • Saturated Fat: 18 grams saturated fat
  • Serving Size: 1 serving
  • Sodium: 1154 milligrams sodium
  • Sugar: 3 grams sugar
  • Trans Fat: 2 grams trans fat
  • Unsaturated Fat: 24 grams unsaturated fat
How to cook:
  1. Combine all the seasonings in a small bowl and mix them together. Season the roast evenly with the seasoning mixture. Be sure to rub the seasoning into the roast.
  2. Turn the Ninja Foodi to the saute function. Add the oil to the pan, and sear the roast for about 3 minutes on each side. Next, add in the celery, carrots, garlic, and onions.
  3. In a cup, mix together the warm water, beef base, and Worcestershire sauce. Then, pour the mixture into the pot with the pot roast and vegetables.
  4. Turn the Ninja Foodi to the pressure cooker setting, and pressure cook on High for 90 minutes. Make sure that the pressure cooker valve is turned to the "Seal" position.
  5. Once the roast is done cooking, remove the roast and vegetables from the pot and transfer them to a serving plate.
  6. Optional. To thicken the gravy: Turn the pressure cooker to the saute function. Mix 1 tablespoon cornstarch with 1 tablespoon water to make a cornstarch slurry. Wisk the slurry into the gravy. Taste the gravy, and adjust the seasonings to your liking if necessary. Spoon your desired amount of gravy over the pot roast and vegetables. See notes for lower carb thickening option.
Notes: Ninja Foodi Pot Roast Recipe [+Video], You can cook a frozen pot roast in a Ninja Foodi. Place a 3 to 4 lb boneless chuck roast on a rack in your pressure cooker. Add 1 cup water or

How to make Pot Roast in a Ninja Foodi

How to make Pot Roast in a Ninja Foodi 2 lb chuck roast 1 envelope McCormick slow cookers
Duration: 10:09

Super Easy Roast - Ninja Foodi Pressure Cooker

Easiest Ninja Roast! Today I just wing it and make a roast. If I can do it anyone can do it. The Duration: 5:13

Roast Beef in the Ninja Foodi

Perfect Roast Beef is less than an hour away! It is so easy to make tender and delicious roast Duration: 16:32

Ninja Foodi Pot Roast

Ninja Foodi Pot Roast
How to use a pressure cooker to transform lean round roasts and low carb vegetables into a melt in your mouth pot roast with gravy.
Provided by: Mason Woodruff
Total time: 120 minutes
Cook time: 105 minutes
Prep time: 15 minutes
Yields: 8 servings
Cuisine: American
Number of ingredients: 16
Ingredients:
  • 2.5 pound Eye of Round or Bottom Round Roast, fat trimmed
  • 1 tablespoon Kosher Salt
  • 1 teaspoon Garlic Powder
  • 1 teaspoon Onion Powder
  • 1/2-1 teaspoon Black Pepper, to taste
  • 2 tablespoons (32g) Olive Oil, divided
  • 5 medium Carrots, peeled and roughly chopped (18 oz total)
  • 1 large Daikon Radish, peeled and roughly chopped (18 oz total)
  • 2 tablespoons (30g) Tomato Paste
  • 2 tablespoons (30g) Red Wine Vinegar
  • 1 tablespoon (15g) Worcestershire Sauce
  • 2 cups Beef Bone Broth
  • 2 sprigs Rosemary
  • 2 Bay Leaves
  • 2 tablespoons Corn Starch
  • 2 tablespoons Water
Nutrition:
  • Calories: 270 calories
  • Carbohydrate: 12 grams carbohydrates
  • Fat: 9 grams fat
  • Protein: 35 grams protein
  • Serving Size: 10.5 oz (about 1 3/4 cup)
How to cook:
  1. Pat the roast dry with a paper towel. Mix the salt, pepper, garlic, and onion powder together and season the roast. Set aside while preparing the vegetables.
  2. Turn on the sauté function of your pressure cooker and fully heat. Once hot, drizzle 1 tablespoon of olive oil over the roast and evenly coat. Add to the pot and sear for 2-3 minutes per side to brown, searing the sides for 30-60 seconds as well. Set aside. (Scrape any fond that's at risk of burning off the pot while browning the roast.)
  3. Add the remaining 1 tablespoon of olive oil to the pot and add the carrots and radish. Stir everything together and cook for 2-3 minutes to develop a little color. Add the tomato paste, cooking until fragrant and the vegetables are coated.
  4. Add the vinegar and Worcestershire sauce. Fully deglaze the pot and turn off the Foodi once the vegetables are coated in a thick red sauce.
  5. Push some of the vegetables in the center slightly to the sides and place the roast on top. Some veggies should still be under the roast. Pour the broth around the edges. Don't stir but make sure the bottom of the roast is submerged in the liquid. Add the rosemary and bay leaves to the broth.
  6. Pressure cook for 90 minutes on high and vent immediately. The roast should fall apart and easily shred. Remove the rosemary stems and bay leaves. (See post above for different roast size cook times.)
  7. If you'd like to turn the remaining liquid into a gravy, transfer the roast and vegetables to a bowl and use the sauté function to reduce the liquid. Add a 2 tablespoons corn starch + 2 tablespoons water slurry to help thicken.
Notes: Ninja Foodi Pot Roast, Add your beef stock and mix the onion and leek into it. Place the chuck roast on top and place the pressure cooker lid on the Ninja Foodi. Set

Ninja Foodi Beef Roast

Ninja Foodi Beef Roast
Make the best tender and delicious Ninja Foodi Beef Roast!
Provided by: Kristy Still
Total time: 75 minutes
Cook time: 60 minutes
Prep time: 15 minutes
Yields: 6 servings
Cuisine: American
Number of ingredients: 6
Ingredients:
  • 3 Lb Beef Chuck Roast
  • 1 Tsp Steak Seasoning
  • 1 Package Gluten-Free or Regular Brown Gravy Mix
  • 1/2 Cup Water
  • 4 Tbsp Unsalted Butter
  • Parsley or Rosemary to Garnish
Nutrition:
  • Serving Size: 1 g
  • Calories: 620 kcal
  • Carbohydrate: 3 g
  • Protein: 56 g
  • Fat: 43 g
  • Saturated Fat: 19 g
  • Trans Fat: 2 g
  • Cholesterol: 209 mg
  • Sodium: 454 mg
  • Unsaturated Fat: 21 g
How to cook:
  1. Begin by preheating the ninja foodi to air crisp to 390*F for 5 minutes.
  2. While this is preheating, season the roast evenly with steak seasoning.
  3. Combine the gravy with 1/2 cup water and set aside.
  4. Once the preheating time is up, carefully spray the basket of the ninja foodi with grapeseed cooking oil spray.
  5. Place the roast into the basket of the ninja foodi and cook it on air crisp at 390*F for 15 minutes, searing the outside.
  6. Once the cooking time is up, prepare a sheet of foil to place the roast on.
  7. Carefully remove the roast from the ninja foodi and place it on the foil.
  8. Roll up the foil around the sides of the roast and place it back into the basket of the ninja foodi.
  9. At this point, be sure the foil is up around the sides so the air can circulate.
  10. Carefully pour the brown gravy mixture over the roast.
  11. Place the butter on top of the roast.
  12. Cook on air crisp for 30-40 minutes at 325*F, the internal temperature needs to reach at least 145*F.
  13. Once done, let it rest for 5 minutes and then slice and serve.
  14. Roast can be served with drippings as gravy.
Notes: Roast Beef in the Ninja Foodi, Perfect Roast Beef is less than an hour away! It is so easy to make tender and delicious roast Duration: 16:32

Ninja Foodi Mississippi Pot Roast

Ninja Foodi Mississippi Pot Roast
Make a great Ninja Foodi Roast with this Ninja Foodi Mississippi Pot Roast, made with the pressure cooker function and easy to make gluten-free too!
Provided by: Kristy Still
Total time: 70 minutes
Cook time: 60 minutes
Prep time: 10 minutes
Yields: 6 servings
Cuisine: American
Number of ingredients: 8
Ingredients:
  • Olive Oil
  • 3 lb Beef Chuck Roast
  • 1/2 Cup Water
  • 1/2 Cup Pepperoncini Juice
  • 4-5 Pepperoncini Peppers
  • 1 Ranch Packet Seasoning
  • 1 Brown Gravy Packet or Gluten-Free Brown Gravy Packet
  • 1/4 Cup Unsalted Butter
Nutrition:
  • Serving Size: 1 g
  • Calories: 717 kcal
  • Carbohydrate: 14 g
  • Protein: 60 g
  • Fat: 48 g
  • Saturated Fat: 21 g
  • Trans Fat: 2 g
  • Cholesterol: 212 mg
  • Sodium: 1566 mg
  • Fiber: 2 g
  • Sugar: 8 g
  • Unsaturated Fat: 24 g
How to cook:
  1. In the pot of the Ninja Foodi, add 1 Tbsp Olive Oil and use a silicone brush and brush the pot evenly with the olive oil.
  2. Set the function to saute on high and sear for 1-2 minutes on each side.
  3. Add the water and the juice around the roast.
  4. Top it with about 4-5 peppers.
  5. Evenly sprinkle the ranch packet and gravy on top of the roast.
  6. Add the butter right on top of the roast.
  7. Add the pressure cooker lid and secure it to the Ninja Foodi.
  8. Set the nozzle to 'seal'.
  9. Pressure Cook on high for 60 minutes.
  10. Once the cooking time is up, let it naturally release (do nothing) for 20 minutes.
  11. After 20 minutes, release additional steam and serve.
  12. If preferred you can add about 1 Tbsp of cornstarch to the liquid left in the pot and create a gravy to top the roast with.
Notes: Chuck pot roast in Ninja Foodi pressure cooker, Turn on saute button. Add some oil and chuck roast in to preheated inner pot. Brown for about 5 minutes on each side. · Add other ingredients and
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