Pot Roast 'Under Pressure'
- 1 bay leaf , medium
- ½ teaspoon dried thyme
- 2 whole cloves
- ¾ teaspoon whole black peppercorn
- ¾ teaspoon table salt
- 2 large cloves garlic chopped
- 1 beef chuck roast, blade, rump, inside round
(about 3 pounds), boneless
- 2 tablespoons Olive oil
- 1 medium onion , chopped fine
- 1 small carrot , cut into small dice
- 1 small rib celery , cut into small dice
- 1 cup low-sodium beef broth
- 1 cup red wine
1. Grind bay leaf, thyme, cloves, and peppercorns to fine powder in spice grinder or small food processor. Add salt; pulse to mix. Transfer to small bowl. Rub spice mixture over meat.
2. Heat oil in 6-quart pressure cooker over medium-high heat. Put roast in pot and brown thoroughly on all sides, maintaining heat so fat sizzles briskly but does not smoke, about 15 minutes. Transfer roast to plate. Add onion, small carrot, garlic and celery to heated fat; sauté to soften slightly, 2 to 3 minutes. Stir in stock and wine; increase heat to high. Set browned roast on trivet. Cover cooker, securing lid; bring to high pressure. Reduce heat to maintain high pressure and cook 1 hour.
3. When pressure has dropped, carefully remove lid away from you. Test meat; it should be fork-tender. Remove meat and wrap in tin foil; set aside.
4. With handheld immersion blender, puree juices left in cooker, or puree them in food processor or blender for a gravy.
5. Cut pot roast into thin slices. Arrange on platter and surround with vegetables. Ladle a few spoonfuls of your gravy over meat. Pass remaining gravy in separate gravy boat for some extra flavours.
Chef Tip: Grinding the herbs and adding them to the roast when you brown the outside not only makes it look fantastic but brings out some wonderful flavours in a short period of time. Keep in mind recipes are like road maps, if you don't like any of the ingredients above replace or remove with what you do like!