Instant Pot Beef Ragu with Cheese Grits
1 cup chopped onion
3 T minced garlic
3 sprigs fresh rosemary
3 lb boneless chuck roast
1 t salt
1 t pepper
2 cups beef broth
28 oz can diced tomatoes
6 oz can tomato paste
Place the above in your freezer bag. Remember to label the bag so you know what is in it!!!
On the day you plan to serve, remove contents from the bag. While frozen, turn on Instant Pot to Sauté setting. Sauté meal for 5 minutes. Then set IP on manual, high pressure, 100 minutes, NPR. Shred beef in sauce once cooked.
While beef is cooking, prepare a side dish of grits. You’ll need:
1/2 cup parmesan cheese
3 slices American cheese
2 cups quick cooking grits
Cook grits according to package directions. Stir in cheese, reserving a small amount of parmesan. Serve Ragu over grits, top with parmesan.

BACON WRAPPED CHEESESTEAK MEATLOAF
2 green peppers, cut into strips
1 onion, thinly sliced
1 tsp. salt
2 lb. ground beef
2 Tbsp. dried oregano
1 tsp. cayenne pepper
15 slices provolone
20 strips of bacon
Preheat oven to 350. Saute the peppers and onions with salt on a medium heat until the peppers have softened and the onions have turned a dark golden color. Leave to cool in a bowl. Mix the ground beef with the dried oregano, cayenne, salt and pepper. On a sheet of aluminum foil press the beef into an even rectangle. Lay slices of provolone across the middle and top with the peppers and onion. Gently roll the meat up from the smaller end of the rectangle, using the foil to push it into a large sausage shape. Lay the strips of bacon across another sheet of aluminum foil. Lay meat roll on bacon and tightly wrap bacon around meat roll. Bake, covered, for 20 minutes, then uncover and bake for a further 30 minutes.