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recipe by From Freezer to Instant Pot Cookbook
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. 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. fridge.)Inspired by: https://recipes.instantpot.com/recipe/all-american-pot-roast/
recipe updated Jul 9, 2020