FAST/SLOW / NATURAL RELEASE / GLUTEN-FREE
Sauerbraten-Style Pot Roast
4 to 6 servings
Taking advantage of the way pressure can (sort of) marinate meat as it cooks, here’s a way to prepare a tasty replica of more traditional sauerbraten just about any weekend evening. Beef bottom round gives the dish some richness (top round would be too dry) without becoming too oily (as, say, chuck would). Use good-quality, very flavorful red wine, the sort you’re apt to finish the evening you make this meal.
1 tablespoon butter
1 tablespoon vegetable, corn, or canola oil
2½ pounds beef bottom round roast
½ teaspoon table salt
½ teaspoon ground black pepper
1 large yellow onion, chopped (1½ cups)
2 medium carrots, chopped (1 cup)
2 medium garlic cloves, peeled and minced (2 teaspoons)
½ cup dry but fruit-forward red wine, such as Zinfandel
½ cup beef broth
½ cup red wine vinegar
1 teaspoon granulated sugar
½ teaspoon caraway seeds
½ teaspoon ground allspice
4 bay leaves
1 tablespoon tomato paste
1.
Press the button for: SAUTÉ
Set it for: MEDIUM, NORMAL, or CUSTOM 300°F
Set the time for: 20 minutes
If necessary, press: START
2. Melt the butter in the oil in a 6- or 8-quart cooker. Season the beef with the salt and pepper, get it in the pot, and brown it well, turning a couple of times, about 10 minutes. Transfer the beef to a nearby cutting board.
3. Add the onion and carrot; cook, stirring often, until the onion just begins to soften, about 2 minutes. Add the garlic and stir until aromatic, just a few seconds. Pour in the wine and scrape up any browned bits on the pot’s bottom.
4. Turn off the SAUTÉ function. Stir in the broth, vinegar, sugar, caraway seeds, allspice, and bay leaves. Return the meat and any juices to the pot, nestling the meat into the sauce. Lock the lid onto the pot.
Set the machine for: PRESSURE COOK
Set the level for: MAX
The valve must be: 
Set the time for: 55 minutes with the KEEP WARM setting off
If necessary, press: START
Set the machine for: MEAT/STEW, PRESSURE COOK, or MANUAL
Set the level for: HIGH
The valve must be: Closed
Set the time for: 1 hour 15 minutes with the KEEP WARM setting off
If necessary, press: START
Set the machine for: SLOW COOK
Set the level for: HIGH
The valve must be: Opened
Set the time for: 5 hours with the KEEP WARM setting off (or on for no more than 4 hours)
If necessary, press: START
6. If you’ve used a pressure setting, when the machine has finished cooking, turn it off and let its pressure return to normal naturally, about 40 minutes.
7. Unlatch the lid and open the cooker. Using a large, metal spatula and a big cooking spoon (mostly for balance), transfer the meat to a clean cutting board. Find and discard the bay leaves.
8.
Press the button for: SAUTÉ
Set it for: MEDIUM, NORMAL, or CUSTOM 300°F
Set the time for: 5 minutes
If necessary, press: START
9. When the sauce comes to a simmer, stir in the tomato paste and cook, stirring often, until the sauce has thickened slightly, 2 to 3 minutes. Turn off the SAUTÉ function, then remove the hot insert from the machine to stop the cooking. Slice the meat against the grain into ½-inch-thick slices. Serve in bowls with lots of the sauce.