Instant Pot: Beef Mechado Roast

One thing I love about food is that there is usually a good handful of dishes that can be found on multiple cuisines. Take for example a pot roast. Growing up, I had pot roast that incorporated tomato sauce and soy sauce. It wasn't until I got older that I soon realized there was a difference between the classic American pot roast and the Filipino pot roast my mom made. Her Beef Mechado Roast is a delicious twist to the American version where a beef roast slowly simmers in a sweet tomato sauce with a touch of soy sauce and then served sliced with potatoes and rice. If you want a taste of Filipino comfort food, read on!...

This is a dish my mom makes during the winter because it's so comforting. You can't really go wrong with slow cooked beef and potatoes! Sometimes she'll use cubed beef and add sliced bell peppers and carrots, making it more of a stew. Other times she'll make it as a roast as reflected below. Regardless, the beauty of the dish is the sauce and how it develops a great umami with the balanced sweetness from the tomato sauce and ketchup, along with the saltiness of the soy sauce mixed with the natural juices of slow cooked beef.

Beef Mechado Roast
recipe from my mom

2 tablespoons oil
8 cloves garlic, minced
1 large onion,chopped
3 pounds boneless chuck roast, cut in large chunks to fit in IP
1 tablespoon garlic powder
salt and pepper to taste
1 1/2 cups beef broth
1/4 cup soy sauce or GF tamari
1 bay leaf
4 medium potatoes, peeled and quartered
1/2 cup tomato sauce
1 cup ketchup

In your Instant Pot:

Plug in the IP with insert set in place.

Press SAUTE and add 1 tablespoon oil. When hot, and garlic and onion, sautéing until softened.

Season roast with garlic powder, salt and pepper. Place seasoned roast in IP and lightly brown all sides.

Once browned, add the beef broth, soy sauce/tamari, bay leaf and potatoes to the pot, stirring to combine.

Secure the lid of the IP and ensure the valve is set to SEALING.

Press MANUAL and adjust the time to 75 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 75 (the number of minutes you initially set) and will begin to countdown to 0 minutes.

When the IP beeps after pressure cooking for 75 minutes, allow your IP to naturally release pressure for 15-20 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.

Open up your IP when the pin has dropped (allow a few minutes for this to happen).

Remove roast from pot and set aside transfer to serving platter. Tent with foil to keep warm.

In the IP now with just the sauce and potatoes, add the tomato sauce and ketchup; stir to combine.

Press SAUTE and allow sauce to thicken slightly.

To serve, slice roast and place on serving platter. Top with sauce and potatoes and serve with steamed hot rice.