The best part of fall is being able to taste the seasonal flavors in one dish. For me, I love this time of year when apples are in it’s prime picking season, apple cider is readily available and butternut squash is part of my grocery list. Together, apples and butternut squash make a delicious backdrop to slow braised pot roast. To tie everything together, a blend of apple cider, ginger and brown sugar make a lovely glaze to finish the dish. This Apple Cider Glazed Pot Roast will have you taste the best of fall and the best part is it takes little effort to get it on the table!
I’m using my Instant Pot once again and this time I’m highlighting the flavor of apples. Apples and butternut squash is set as the bed for a beef roast to pressure cook in. If you’re not a fan of beef, feel free to use a pork roast which will pair with the apples even more. (I used beef since it’s what I had and it worked very well with the apple flavors.) After pressure cooking, the juices are used to flavor the mashed apple and butternut squash that will serve as the side dish. It’s truly a one pot meal that’s perfect for this season!
Apple Cider Glazed Pot Roast Recipe
recipe adapted from ABC
Apple Cider Glazed Pot Roast Recipe Ingredients
- 1 beef chuck roast, 3 pounds
- Kosher salt and pepper
- 1 teaspoon garlic powder
- 2 cloves garlic, minced
- 2 tablespoons vegetable oil
- 4 apples, peeled, cored and quartered
- 1 pound butternut squash, peeled and cut into 1 inch pieces
- 2 tablespoons chopped herbs such as thyme and parsley
- 2 cups apple cider
- 2 tablespoons apple cider vinegar
- 1 tablespoon fresh ginger, peeled and minced
- 1 teaspoon ground ginger
- 1 tablespoon brown sugar
- 2 tablespoons cold water
- 2 tablespoons cornstarch
Apple Cider Glazed Pot Roast Recipe Instructions
- Plug in the IP with insert set in place.
- Rub both sides of roast with salt, pepper and garlic powder and place in the hot skillet to sear, 3-4 minutes on each side. Transfer seared roast to the slow cooker and place on top of the apples and squash.
- Press SAUTE and add the oil. When the oil is hot, add the seasoned roast; searing to brown on all sides, about 5-7 minutes. Remove the roast from the IP and set aside.
- Place apples and squash on the bottom of the IP.
- Return the browned roasted to the IP and set on top of the apples and squash.
- Combine the cider, vinegar, ginger and brown sugar and pour alongside the roast.
- Secure the lid of the IP and ensure the valve is set to SEALING.
- Press MANUAL and adjust the time to 60 minutes on HIGH pressure.
- The display will reflect ON while the IP comes to pressure. Allow a few minutes for your IP to come to pressure.
- Once at pressure, the display will reflect 60 (the number of minutes you initially set) and will begin to countdown to 0 minutes.
- When the IP beeps after pressure cooking for 60 minutes, allow your IP to naturally release pressure for 20 minutes. While naturally releasing pressure (also known as NPR or NR), the display will reflect numbers counting up from 1. The numbers indicate how many minutes the IP has stopped cooking since it beeped (or how many minutes it has been naturally releasing pressure). No need to touch your IP while it naturally releases pressure. The pin at the top of your IP will drop when all pressure has been released and it’s safe to open.
- When the display reflects L00:20 (which is 20 minutes since the IP has beeped), turn the setting on top of your IP to VENTING. Doing so allows the IP to quickly release any remaining pressure (also known as QPR or QR). I use a wooden spoon to carefully turn the setting to avoid close contact with the potential steam. You may also want to turn your IP away from cabinets to allow the released steam to escape freely. The pin at the top of your IP will drop when all pressure has been released and it’s safe to open.
- Open up your IP when the pin has dropped (allow a few minutes for this to happen).
- Remove the roast from the IP, cover with foil to keep warm.
- Ladle out as much of the juices from the IP and transfer to medium bowl or a 4 cup measuring cup; set aside.
- Using a potato masher, mash the apples and squash together in the IP. Add 1-2 tablespoons the reserved juices to achieve the mashed consistency you prefer. Transfer to a serving dish.
- In the now empty IP, press SAUTE and add the remaining juices left. Bring to a boil.
- Whisk together 2 tablespoons water + 2 tablespoons cornstarch in a small bowl to create a slurry. Slowly pour this slurry mixture into the IP and stir until the remaining juices has thickened to a glaze consistency.
- Serve slices of roast on top of mashed apples and butternut squash with the glaze.