Pot roast tonight (which I had actually planned for a change and ordered meat for earlier in the week) with an arugula and garden tomato salad to start and truffled mashed potatoes and warm homemade baguette to go with.
Looked up some instant pot recipes for timings and things but ended up experimenting on the actual ingredients. Took longer to cook than I expected (organic chuck roast from WF) but on checking again, that’s how long some of the recipes actually called for (1h20).
Onion, carrots, tomato paste, red wine, vermouth (it was expensive red wine other people were still drinking so I needed something additional), mushroom bouillon, beef stock (actually beef juice frozen from prior sous vide cooking), fish sauce, soy sauce. Reduced the sauce at the end after.
Then I took out the beef (carefully), pureed the disintegrating onions and carrots to thicken the sauce, added dry-pan-roasted mushrooms, more quartered red onion, and more carrots and cooked them for a few minutes before putting the beef back in.
Just lovely for a Sunday night dinner, and not that much work.
The vegetarians had mexican and cuban - kids had quesadillas, beans and rice (freezer), and roasted veg (leftover); adult had the leftovers of those plus cuban-style fried plantains and mojo as taught to us by one of the kids’ friends’ parents a few weeks ago. I had some of that too - so yummy!