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Easy Scallops Alfredo
All-American Pot Roast
| By : |
This recipe is like a road map because you can customize the root
vegetables to whatever you prefer. The classics, of course, are carrots and
potatoes; but there’s no need to go with the same-old, same-old. Look
around the supermarket for a selection of roots. Just remember the rule:
The vegetables have to be in fairly large, 2-inch chunks so they cook evenly
(and don’t turn to mush). And remember that it’s best to pair a “sweet”
winter-keeping vegetable like butternut or winter squash with something
a little more earthy or even bitter, like potatoes, turnips, or rutabaga.
We give the second cooking, the one after the root vegetables are
added, only HIGH pressure (not MAX) to keep them a little less mushy. Note
that these are fresh, not frozen, root vegetables. The fresh will yield a better
flavor and texture with this timing.
We call for a lot of Worcestershire sauce in our recipes. It adds more
flavor than salt, an umami richness that fills out a sauce better than some
of the chemical “browning” enhancers on the store’s shelves. If you want to
go over the top, we’ve got an amazing recipe for homemade
Worcestershire sauce on our website, bruceandmark.com. (Warning: It
takes a few months to ripen in the fridge.)
| Prep Time | 10 minutes |
| Cook Time | 110 minutes |
| Passive Time | 35 minutes |
| Servings |
6 people
|
Ingredients
- 1 1/2 cups beef broth
- 1/2 cup frozen chopped onion or
1 small yellow or white onion; peeled and chopped - 1 tbsp Worcestershire sauce (or a gluten-free version if that’s a concern)
- 2 tsp peeled and minced garlic
- 1 frozen boneless beef chuck roast
3‑3 1/2 lbs - 1 tsp mild paprika
- 1 tsp onion powder
- 1 tsp dried thyme
- 1/2 tsp ground black pepper
- 2 lbs peeled root vegetables such as carrots, potatoes, turnips, sweet potatoes, rutabaga, butternut squash, and/or any winter squash, cut into 2‑inch chunks, and seeded as necessary
Ingredients
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Instructions
- Mix the broth, onion, Worcestershire sauce, and garlic in an Instant Pot. Set the pot’s rack (with the handles up) or a large, open vegetable steamer inside the pot. Set the frozen chuck roast on the rack or in the steamer. Sprinkle the top of the meat evenly with the paprika, onion powder, thyme, and pepper. Lock the lid onto the pot.
- Option 1 Max Pressure Cooker
Press Pressure cook on Max pressure for 1 hour 20 minutes with the Keep Warm setting off. - Option 2 All Pressure Cookers
Press Meat/Stew, Pressure Cook or Manual on High pressure for 1 hour 30 minutes (90 minutes) with the Keep Warm setting off. The valve must be closed. - Use the quick-release method to bring the pot’s pressure back to normal. Unlatch the lid and open the cooker. Use kitchen tongs, silicone cooking mitts, or thick hot pads to remove the rack or steamer from the cooker, letting the chuck roast fall into the sauce below. Scatter the root vegetables over everything. Lock the lid back onto the pot.
- Press Meat/Stew, Pressure Cook or Manual on High pressure for 10 minutes with the Keep Warm setting off. The valve must be closed.
- When the machine has finished cooking, turn it off and let its pressure return to normal naturally, about 30 minutes. Unlatch the lid and open the cooker again. Using a large slotted spoon or large metal spatula and a meat fork, transfer the chuck roast to a nearby cutting board. Cool for a couple of minutes, then slice the meat into chunks to be served with the vegetables and sauce from the pot.
Recipe Notes
Beyond
• To thicken the sauce, remove the meat and the vegetables from the pot. Skim the sauce of any surface fat with a flatware spoon. Then bring the sauce to a simmer with the SAUTÉ function on HIGH, MORE, or CUSTOM
• For a more complex stew, use a 50-50 combo of broth and either red wine or a dark beer.
• And for an even more complex stew, also add up to
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• Butternut Squash Bisque
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Bruce Weinstein and Mark Scarbrough are the bestselling authors of the Instant Pot Bible, among more than 30 other cookbooks. They are the owners of mediaeats, a culinary production company, were nominees for 2011 and 2015 James Beard Awards, won the 2015 IACP Award, and are the longest-serving columnists on WeightWatchers.com, as well as regular contributors to the Washington Post, Fine Cooking, and Cooking Light.
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This was one of the best pot roasts I’ve ever made. I only used the broth and meat and then once cooked I added veggies. Simplicity is the key!
Finally, everything turned out wonderful. That said, 2 hours is only cooking time. Does not include pot warm up each time or 30 minute Natural Release after adding veggies. Timing (total) is 4 hours, not including any prepping, transferring, plating, etc.
Also, prep your packaged chuck roast!! Remove meat from store packaging, cut off any meat that may keep frozen meat chunk from fitting into pot, then place into a freezer bag and freeze. Impossible to put it into pot otherwise.
I made this with a few changes. Turned out great with a great taste.
Good tasty recipe, but cooking time is not accurate at all. Plan on spending 4 hours until it ready. As itsannspot stated, recipe does not include warm up, or keep warm times. Actually takes about the same amount of time as a crock pot on high, but the crock pot doesn’t have to be interrupted. Kind of a let down.
I agree with the other user that said “simplicity is the key”. The meat is so tender it falls apart, and has a rich, beefy flavor. Thanks!
This turned out to be the tastiest pot roast I’ve ever had.