#StayHome and Cook: General Tao Pot Roast
This family-style meal is a budget saver. Make it in the Instant Pot…and you’ll save time too! A classic pot roast dinner can slowly simmer in the oven for up to 4 hours. Plug-in the Instant Pot and you’ll have dinner on the table in an hour while saving on electricity too!
Ingredients
MAKES: 12 SERVINGS
2 1/2 C (625 ml) Beef Broth, prepared
1/4 C (60 ml) ketchup
1/4 C (60 ml) soy sauce, preferably less sodium
4 lbs (1,8 kg) beef pot roast
6 carrots
1 large red onion
2 lbs (1 kg) whole baby potatoes
1 Tbsp (15 ml) cornstarch
1 Tbsp (15 ml) water
Toppings (optional): soy sauce, fresh basil leaves or sliced green onions
Preparation
In a large measuring cup, combine broth with seasoning, ketchup, and soy. Set aside.
Cut roast in smaller chunks, about 6–8 pieces in total. Place in an 8 Quart Instant Pot. Cut carrots into large pieces. Slice onion into skinny wedges. Arrange carrots, onion and potatoes overtop meat.
Pour in reserved broth mixture. Secure lid; press “MANUAL” button, select “HIGH” and set the time to 30 min. Ensure the steam release handle is in the “SEALING” position. This will take some time to get up to temperature before the timer starts to count down.
When the cook time has finished, turn to “KEEP WARM” and let the pressure release naturally for 10 min.
Press “CANCEL”; using a long-handled spoon, push the steam release handle to “VENTING” position and allow any remaining steam to release before opening the lid.
Using a slotted spoon, scoop carrots and potatoes into a serving bowl; cover to keep warm. Place meat on a cutting board; cover to keep warm.
For the sauce, mix cornstarch with water; stir into juices and turn the Instant Pot to “SAUTÉ”. Whisk constantly until saucy and thick. Taste; season with more soy sauce, if desired.
While sauce is thickening, slice or pull beef into small serving pieces. Place on a platter. Spoon sauce over top or serve on the side. Top with basil or onions, if desired.
Pot roast isn’t a specific cut of meat – it’s meat that comes from the chuck AKA the shoulder. It is a well-marbled cut of beef ideal for slow cooking to tenderize it. Depending on where you’re shopping (butcher or supermarket) it may be called by different names, such as blade roast, shoulder roast, shoulder steak, cross-rib roast or simply boneless chuck roast.
Big-Batch Cooking
Big-batch cooking means that you’ll have leftovers—here are some creative ways to use them:
·Shred beef and use in tacos or add to pasta sauce.
·Smash leftover potatoes and carrots (they’re squishy!). Fry up with onions and serve as a breakfast hash with scrambled or fried eggs.
Finely chop or shred leftover pot roast. Roll up in a tortilla with black beans and roasted peppers. Place seam-side down in Multipurpose Steamer, sprinkle with grated cheese and spoon remaining pot roast sauce over top. Cover; microwave until warm.
Make beef dip sliders. Thinly slice or shred leftover meat. Heat in the leftover sauce. Serve in slider buns with baby spinach, roasted peppers, and grated mozzarella. Dish up any leftover sauce in small bowls for dipping.
Make pot roast quesadillas with salsa and grated cheese. Top with guacamole.
#EpicTip: Budget cuts
Slow-cooked meats such as shanks, chuck roasts, short rib or beef ribs give you big beefy flavour at a lower cost. Because these are usually simmered with broth (and wine, if you wish) and veggies, they deliver a lot of flavour – which means you’ll probably eat less and further stretch your dollar that way too.
Make it a perfectly balanced plate: Serve with 2 cups leafy green salad with 1 tbsp Epicure dressing.
Bon appetit!