And as winter storm harper roars down upon us, I want a rich hearty meal. Thick with the power of beef, replete with vegetables, and smothered in a unctuous slow simmered gravy.
In the swirling madhouse the local not-so-mega-mart, I find a 3lb chuck roast, some russet potatoes, carrots, onions, mushrooms, some low-sodium beef stock, and a few odds and sods of spices.
Pot roast is a braised beef dish made by browning a roast-sized piece of beef before slow cooking the meat in a covered dish, sometimes with vegetables, in or over liquid. Tougher cuts such as chuck steak, boneless chuck steak, short ribs and 7-bone roast are popular cuts for this technique. While the toughness of the fibers makes them unsuitable for oven roasting, slow cooking tenderizes the meat as the liquid exchanges some of its flavor with the beef. The result is tender, succulent meat and a rich liquid that lends itself to gravy.
In North America, where it is also known as “Yankee pot roast”, the dish is often served with vegetables such as carrots, potatoes and onions simmered in the cooking liquid. Pot roast is an American variation of the French dish boeuf à la mode that has been modified by influences from German Americans and American Jews.
I’ll use my instapot and loose the SLOOOWWW, but preserve the conversion of collagen to gelatin, and boost the unctuous mouth feel.
InstaPot Pot Roast
- 3 lb Chuck Roast (beef) look for marbling and connective tissue
- 2 tbsp Oil Canola, or other neutral flavor
- 1 tsp Salt Kosher
- 1 tsp Black Pepper Fresh Ground
- 1 tsp Granulated Garlic
- 1/2 tsp Smoked Paprika
- 1 ea Large Sweet Onion Peeled, Diced
- 4-6 oz Mushrooms Cleaned, Quartered.
- 2 tbsp Minced Garlic
- 1 lb Russet Potatoes Peeled, Quartered
- 4 ea Large Carrots Peeled, Chunked
- 4 cups Beef Broth Low Sodium
- 2 tbsp Worcestershire Sauce
- Remove the beef from the fridge and pat dry mix salt, pepper, granulated garlic, and paprika Season the beef liberally with the spice mix Rest for 20 minutes to allow the meat to come to room temp
- Set the instaport to sauté. Add oil and wait for it to shimmer
- Brown the meat in the instapot, ~ 4 minutes per side, not moving between flips When browned on all sides remove meat to plate and rest
- Add onions to the instapot and sauté until translucent and just starting to take color, ~4 minutes Add minced garlic and sauté until fragrant, ~ 1 minute
- Add meat back to pot, cover with the veggies and mushrooms. Add stock and worcestershire.
- Select cancel on the instapot, place and lock the lid, set the valve to seal. Select Meat and set time for 60 minutes.
- When the cooking time expires, leave for Natural release for 10 minutes, then set the valve to release BE CAREFUL, Steam can burn you very quickly, and quite badly Once the locking pin drops, open the instatpot
- Move the meat, to a plate and cover, rest 10 minutes.
- One can strain out the veggies, and use a thickener to produce a thicker gravy from the cooking liquids. Via either a roux or addition of corn starch, thence cooking via the sauté function to thicken.
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