Amazing Pressure Cooker Pot Roast
Semi-quick delicious pot roast that turns out fabulously tender in an electric pressure cooker.
Semi-quick delicious pot roast that turns out fabulously tender in an electric pressure cooker.
- Carbohydrate 173.721150010379 g
- Cholesterol 187.106852625 mg
- Fat 58.2134225801973 g
- Fiber 45.6368993368149 g
- Protein 70.9015429696533 g
- Saturated Fat 21.6706740750748 g
- Serving Size 1 1 Serving (2449g)
- Sodium 1346.03764339093 mg
- Sugar 128.084250673564 g
- Trans Fat 7.8940781728517 g
- Calories 1813 calories
Step-by-step
- Earlier in the day... Rinse the chuck roast and plate. Cover the entire top with about a 1/4 inch of kosher salt, cover, return to refrigerator for the number of hours equal to the weight. In this recipe, I used a 1.25 pound roast so I let the roast rest under a salt blanket for an hour and a half.
- Time to cook... Rinse the salt off of the roast. Pat dry, then pepper, since it just "marinated" in salt, it shouldn't be needed.
- Set your electric pressure cooker to sauté.
- Brown all sides of the roast, then set aside.
- Deglaze the pot by pouring in the wine and the beef base, stir until mixed.
- Add the herbs and the onions.
- Return the roast to the pot and lock the lid on and set to cook at high pressure for 45 minutes.
- Don't for get to set the jiggler thingy to cook, not vent!
- After the first cook cycle completes open and add the carrots and potatoes.
- Close and set to cook on high for an addition 30 minutes.
- Once this cycle completes, it's done!
- Remove the roast and the veggies, cover to retain heat.
- Set cooker to saute, again, add a bit of starch to thicken the gravy and serve!
How do you achieve tender meat without drying out the vegetables? The answer lies in staggered cooking times. Chuck roast requires extended thermal energy to break down its abundant collagen into gelatin, whereas root vegetables turn to mush under that same duration. Cooking the beef first, then releasing pressure to add potatoes and carrots, resolves this structural conflict.
Pre-Curing and Chemical Changes
Applying a thick layer of kosher salt to the exterior hours before cooking draws out surface moisture via osmosis. This process concentrates beef proteins, yielding a superior crust during the subsequent browning phase. Rinse the salt thoroughly before searing. The recipe calls for a 1.25-pound roast treated for an hour and a half, following the rule of thumb allowing one hour of curing per pound of meat. If dietary restrictions prohibit red wine, substitute an equal volume of low-sodium beef broth combined with one tablespoon of red wine vinegar to mimic the necessary acidity. Shiraz provides robust tannins, but any dry red varietal functions well.Managing Leftovers
Cooked chuck roast stores safely in an airtight container within the refrigerator for up to four days. Freezing changes the cellular structure of potatoes, making them grainy upon thawing. Freeze only the sliced beef submerged in its reduced gravy, and introduce fresh vegetables upon reheating. Reheat portions gently on the stovetop over medium-low heat with a splash of water to loosen the thickened sauce.
