christmas dinners of years past and a recipe: pressure cooker pot roast
posted on December 15, 2011 by Merry-Jennifer
Christmas dinners of my childhood were small, simple affairs. Most of my extended family live in Kentucky and Tennessee, so it was often just my younger brother and me and my parents at home for the holiday. Later, when my mother’s parents moved to Florida, they joined us for Christmas dinner. My grandparents always stayed late for competitive games of Rook around the round oak dining table, its smooth edges warped from too many years in the Florida humidity, and my grandfather with an eternal cup of black coffee beside his hand.
Somewhere through the years, we decided to forgo the roasted turkey or glazed ham, and instead we chose to celebrate that day with a pot roast, mashed potatoes, and gravy – three of my father’s specialties. He was a master at preparing flavorful, juicy roast beef in his ancient Presto pressure cooker
. The hissing and spitting sounds made by that pressure cooker and the savory aromas of the beef filled the house on Christmas, teasing us with the promise of the delectable meal that awaited us.
I was never able to replicate my father’s pot roast until I got over my own fear of the pressure cooker. Though I never witnessed any explosions, the noises emitted from that cooker as the pressure increased inside were enough to put an everlasting fear and mistrust of that device into me.
Perhaps some part of me didn’t truly want to replicate the meal. Because my taste memory of that dish is permanently intermingled and entwined with memories of my father, I wanted him to be the only one to cook that pot roast for us. Always and forever.
Of course, another big part of me just wanted to eat that pot roast again and not have to wait for Dad or for Christmas.
So I did it. I made my own version, staying true to the general idea of my father’s pot roast, but infusing my own touches into the recipe. And I managed to avoid the scary, old fashioned stove-top pressure cooker, instead using the more modern electric version for my version of Dad’s pot roast. This one doesn’t make crazy noises that scare the children – or me – and I like the convenience of pressing buttons.
This is a great pot roast, perfectly juicy and tender. It’s not my father’s pot roast, but that’s okay. This one will do until he can make his again for us.
Yield: Serves 4 to 6.
Cook Time: 65 minutes
Pressure Cooker Roast Beef
This Cuisinart electric pressure cooker is the pressure cooker I use, and I highly recommend it. It's perfect for those of us who are scared of the stove-top ones that sound as if they're going to blow up.
Ingredients:
For herb sachet:
2 bay leaves
2 sprigs fresh thyme
1 sprig rosemary
1/2 teaspoon peppercorns
3 cloves garlic, crushed
For roast:
4 to 5 pound chuck roast
1 tablespoon extra virgin olive oil
1 medium onion, chopped
1 cup chopped carrots
1 cup chopped celery
2 tablespoons tomato paste
1/2 cup red wine
1-1/2 cups beef broth
1 tablespoon Worcestershire sauce
Kosher salt
Freshly ground black pepper
Directions:
Prepare the herb sachet: In a square of cheesecloth, combine bay leaves, thyme, rosemary, peppercorns, and garlic. Bring the corners of the cheesecloth square together and tie with cooking twine. Set aside.
If using an electric pressure cooker: Season the roast with salt and pepper. Select Browning setting and add olive oil. When oil is hot, brown the roast on both sides, about 4-5 minutes per side, then remove roast to a plate. Choose the Sauté setting, then add onion, carrots, and celery. Cook until the vegetables are getting soft, about 5 minutes. Add tomato paste and wine, stirring until about half the liquid has evaporated. Add beef broth and Worcestershire sauce. Crush the herb sachet gently in your hands to release the aromas, then add it to the pot. Nestle the roast on top. Cover and lock lid in place. Select High Pressure and set timer for 99 minutes. When the audible beep sounds, allow the pressure to release naturally. When the float valve has dropped, remove lid carefully.
If using a stove-top pressure cooker: Season the roast with salt and pepper. Place cooker over medium-high heat and add olive oil. When oil is hot, brown the roast on both sides, about 4-5 minutes per side, then remove roast to a plate. Still on medium-high heat, add onion, carrots, and celery. Cook until the vegetables are getting soft, about 5 minutes. Add tomato paste and wine, stirring until about half the liquid has evaporated. Add beef broth and Worcestershire sauce. Crush the herb sachet gently in your hands to release the aromas, then add it to the pot. Nestle the roast on top. Cover and lock lid in place. Over high heat, bring to high pressure. Reduce heat just enough to maintain high pressure and cook for 55-60 minutes (err towards 60 minutes if your roast is closer to 5 pounds than 4). Turn off heat and allow the the pressure to release naturally. When the float valve has dropped, remove lid carefully.
Remove roast from the pressure cooker, slice against the grain - or pull apart with a fork - and serve.
posted in dinner, holiday menu, pressure cooker, Recipes
FAQs
If it's still tough, you will need to cook it longer. The pressure cooking process breaks down tough meat, making it tender. Put the lid back on, seal the pressure cooker, and cook at high pressure for another 10 to 20 minutes. The provided nutrition facts are estimates.
How to make a Paula Deen pot roast? ›
Using a skillet over high heat, sear roast until brown in oil. Place roast in a crock pot, and layer onions, bay leaves, crushed bouillon cubes, garlic, and cream of mushroom soup. Add the Chardonnay and cover with enough water to cover all of the ingredients. Cook on the low setting for 8 hours.
Why is roast tough in Instant Pot? ›
Why is My Roast Tough? If your roast is tough in the Instant Pot, it likely needs to be cooked longer. Chuck roast will become more tender the longer it cooks, so extra time may be needed. However, you can overcook beef in the Instant Pot, so keep an eye on it if you add extra time.
How do you upgrade a pot roast? ›
5 Killer Ways To Jazz Up Your Pot Roast
- Slow Cook At Low Temperature. Cooking time is essential to produce a truly scrumptious pot roast. ...
- Add Some Extra Onions. Never hold back from adding extra onions to your pot roast. ...
- Try Brisket Roast Cut. ...
- Go Global. ...
- Enhance The Spice.
Taste: For overall taste, the pressure cooker was the hands-down winner. Beef, carrots, and potatoes all retained their rich flavors. After 8 hours in the slow cooker, they emerged bland and seemed to need salt.
Which makes meat more tender slow cooker or pressure cooker? ›
2. Tenderises Tough Cuts: Slow cookers excel at turning tough cuts of meat into fork-tender delicacies.
What tenderizes pot roast? ›
Pot roasts are cooked over low heat for a more extended time, making them juicy and flavourful. But first, you'll want to sear roast is seared in a skillet to help tenderize the meat. Vegetables typically roast alongside the beef, which you can later serve as a delicious side dish.
What is the difference between a roast and a pot roast? ›
Pot roast is indeed a roast-style cut of beef, but not one you'd typically see used for roast beef, and not at all cooked the same way. Pot roast involves tough cuts rendered to fall-apart tenderness with the gentle application of moist heat over a long period of time.
Why do you put flour on a pot roast? ›
Coat your roast in flour and seer every side in butter. This locks in the moisture and helps keep your roast tender. Place your roast into the crockpot fat side up. This allows the fat juices to flavor the meat and helps tenderize it.
What is the best meat to cook in a pressure cooker? ›
Chuck roast, brisket and short ribs are the best cut because they contain a lot of connective tissue. During both slow & pressure cooking, that connective tissue breaks down and turns into gelatin giving the beef a rich, meaty flavour and a tender, juicy texture.
Leaner roasts such as rump, chuck, or brisket have less fat marbling, so they can become chewy if not cooked correctly. It is the fat and connective tissue in the roast that is softened by long, slow cooking to produce flavor and tenderness.
How do you make meat tender in a pressure cooker? ›
Place beef cubes in the pressure cooker. Add the red wine, kosher salt, black pepper and cumin and mix well. Place the lid on the pot, according to the directions. Bring up to full pressure over medium-high heat, and cook for 20 minutes.
What is the most flavorful meat for pot roast? ›
What Is the Best Meat for Pot Roast? The best meat for pot roast is a beef cut with abundant connective tissue, like chuck roast, beef brisket or bottom round roast. This connective tissue called collagen is what makes pot roast melt-in-your-mouth tender.
What can I add to pot roast for more flavor? ›
Incorporate herbs such as rosemary, thyme, or bay leaves, and spices like garlic powder, paprika, or a hint of cumin. These seasonings build layers of flavor that penetrate the meat during the slow-cooking process. Slow cooking is key to a mouth-watering pot roast.
Why add tomato paste to pot roast? ›
Parsnips and potatoes round out the vegetable portion of the roast, while the addition of garlic, tomato paste, and vinegar in the sauce add an incredible depth of flavor.
Why is my roast still tough after 6 hours? ›
If your crock pot roast is tough, it is possible you didn't use a boneless chuck roast, in which cases some cuts of meat will never become fall-apart tender OR more likely, you did not cook your beef long enough. If your pot roast seems tough, cook on!
Will pot roast get more tender the longer it cooks? ›
Yes, pot roast absolutely becomes more tender the longer it cooks. Roasts are generally made from tougher cuts of meat, such as chuck or brisket, which contain a lot of collagen, connective tissue, and fat. These tougher tissues require a long cooking time to break down and for the collagen to converts into gelatin.
How to make a tough pot roast tender? ›
A surefire way to make a tender, juicy pot roast is through braising; that is, cooking the meat in a small amount of liquid in a tightly covered pot at low temperature. Stove top roast recipes can be customized with your choice of herbs, vegetables, potatoes, and liquid braising mixtures.
. The hissing and spitting sounds made by that pressure cooker and the savory aromas of the beef filled the house on Christmas, teasing us with the promise of the delectable meal that awaited us.
for my version of Dad’s pot roast. This one doesn’t make crazy noises that scare the children – or me – and I like the convenience of pressing buttons.
is the pressure cooker I use, and I highly recommend it. It's perfect for those of us who are scared of the stove-top ones that sound as if they're going to blow up.