80 minutes
Serve up a hearty and tender pot roast in a fraction of the time with your trusty pressure cooker. This simple recipe focuses on the essentials to bring you a flavorful and satisfying meal for six that's perfect for any day of the week.
Beef Chuck Roast, cut in half, seasoned with kosher salt and black pepper
0 lb
to taste
to taste
tablespoons
Pearl Onions, frozen
0 oz
Garlic Clove, smashed and peeled
each
cups
tablespoons
Woody Herbs, thyme, sage, rosemary, or dried
teaspoons
Root Vegetables, carrots, parsnips, cut into 2-inch chunks
0 lb
Unsalted Butter, at room temperature, optional for gravy
tablespoons
Flour, optional for gravy
tablespoons
Granulated Sugar, for pickled onions
tablespoons
Extra Pearl Onions, for pickled onions
to taste
1. Sear Beef
Season the beef chuck roast generously with kosher salt and cracked black pepper. Heat the vegetable oil in your 6- to 8-quart electric pressure cooker set to the sauté function. Once hot, add the beef, searing one side until it’s deeply browned, about 5 minutes.
2. Deglaze and Add Ingredients
Remove the beef and set it aside. In the same cooker, add the pearl onions and garlic, stirring for about 2 minutes until fragrant. Pour in the dry red wine and tablespoon of red wine vinegar, scraping up any browned bits from the bottom of the pot. Return the beef to the pot, nestling it among the onions and garlic. Add the woody herbs, then secure the lid and set your pressure cooker to cook on high pressure for 1 hour.
3. Make Pickled Onions
Combine 1 cup red wine vinegar and 2 tablespoons granulated sugar in a small saucepan over medium heat. Stir until the sugar dissolves, then add in your extra pearl onions and a pinch of salt. Let them simmer for a minute, then set aside to cool and pickle for at least an hour.
4. Add Vegetables
After the beef has cooked for an hour, allow the pressure to release naturally for 10 minutes. Carefully open the lid, add the root vegetables, and seal the pressure cooker again. Cook on high pressure for another 4 minutes.
5. Serve or Make Gravy
Once the cooking is complete, perform a natural pressure release. Carefully open the lid and transfer the beef and vegetables to a serving platter. For a thicker gravy, set the pressure cooker back to the sauté function. Mix together the butter and flour to create a paste and whisk it into the cooking liquid. Stir until the gravy thickens to your liking, about 5 minutes.
Opt for a well-marbled cut like chuck roast. The marbling ensures tenderness and flavor as it breaks down during the cooking process. You can ask your butcher for a center-cut piece to ensure even thickness, which promotes uniform cooking.
Searing is crucial. Use a high-heat oil with a high smoke point, like canola or vegetable oil. Heat the pressure cooker on the sauté setting until very hot before adding the meat. Get a deep, dark sear on all sides for maximum flavor development.
Use a natural pressure release method for a minimum of 10-15 minutes before switching to quick release. This helps the meat retain moisture and ensures the fibers relax for a tender roast.
Allow the roast to rest for about 10-15 minutes before slicing to let meat fibers reabsorb juices, making it more tender and juicy.
Use a combination of beef broth and a splash of acidity like red wine or balsamic vinegar. The acidity helps tenderize the meat and balances richness. Ensure enough liquid to create steam and pressure, but not too much; the meat should be just covered.
Comments (0)