All-American Pot Roast
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.)
Servings Prep Time
6people 10minutes
Cook Time Passive Time
110minutes 35minutes
Servings Prep Time
6people 10minutes
Cook Time Passive Time
110minutes 35minutes
Ingredients
  • 1 1/2cups beef broth
  • 1/2cup frozen chopped onion or 1 small yellow or white onion; peeled and chopped
  • 1tbsp Worcestershire sauce (or a gluten-­free version if that’s a concern)
  • 2tsp peeled and minced garlic
  • 1 frozen boneless beef chuck roast3‑3 1/2 lbs
  • 1tsp mild paprika
  • 1tsp onion powder
  • 1tsp dried thyme
  • 1/2tsp ground black pepper
  • 2lbs peeled root vegetablessuch as carrots, potatoes, turnips, sweet potatoes, rutabaga, butternut squash, and/or any winter squash, cut into 2‑inch chunks, and seeded as necessary
Instructions
  1. 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.
  2. Option 1 Max Pressure Cooker
    Press Pressure cook on Max pressure for 1 hour 20 minutes with the Keep Warm setting off.
  3. 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.
  4. 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.
  5. Press Meat/Stew, Pressure Cook or Manual on High pressure for 10 minutes with the Keep Warm setting off. The valve must be closed.
  6. 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 400°F. Whisk 1 1/2 tablespoons cornstarch with 2 tablespoons water in a small bowl until uniform, then whisk this slurry into the simmering sauce. Cook, whisking all the while, until somewhat thickened, about 1 minute. Turn off the SAUTÉ function and serve the thickened sauce on the side.

• 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 1 tablespoon minced fresh sage leaves.