This recipe is like a road map because you can customize the rootvegetables to whatever you prefer. The classics, of course, are carrots andpotatoes; but there’s no need to go with the same-old, same-old. Lookaround 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 somethinga little more earthy or even bitter, like potatoes, turnips, or rutabaga.We give the second cooking, the one after the root vegetables areadded, only HIGH pressure (not MAX) to keep them a little less mushy. Notethat these are fresh, not frozen, root vegetables. The fresh will yield a betterflavor and texture with this timing.We call for a lot of Worcestershire sauce in our recipes. It adds moreflavor than salt, an umami richness that fills out a sauce better than someof the chemical “browning” enhancers on the store’s shelves. If you want togo over the top, we’ve got an amazing recipe for homemadeWorcestershire sauce on our website, bruceandmark.com. (Warning: Ittakes a few months to ripen in the fridge.)
Scale toservings (original: 6)
Ingredients
1.5 c
Beef Broth
1.0 ea
Yellow Onion
(chopped)
1.0 tbsp
Worcestershire Sauce
2.0 tsp
Garlic
1.0 ea
Chuck Roast
(3‑3 1/2 lbs)
1.0 tsp
Paprika
1.0 tsp
Onion Powder
1.0 tsp
Thyme
0.5 tsp
Black Pepper
1.5 lb
Potatoes
0.5 lb
Carrot
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 CookerPress Pressure cook on Max pressure for 1 hour 20 minutes with the Keep Warm setting off.
3.Option 2 All Pressure CookersPress 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.
