The pressure cooker is extremely forgiving for tougher cuts of meat such as pot roast. It yields a good, juicy roast. Note that although slices will look grey and overcooked, they aren’t. We prefer a juicy gravy like the one in this recipe, but you may also thicken it. Once you’ve removed the vegetables from the cooker, skim 1 tablespoon of fat off the surface of the juices and mix it with 2 tablespoons of flour. Whisk this mixture back into the juices, 1 teaspoon at a time, until it can coat the back of a spoon. Simmer the gravy for 2 minutes.

ingredients

  • 1 bay leaf, medium
  • 1/2 teaspoon dried thyme
  • 2 whole cloves
  • 3/4 teaspoon whole black peppercorn
  • 3/4 teaspoon table salt
  • 2 large cloves garlic, cut into a total of 16 slices
  • 1 beef chuck roast, boneless
  • 2 tablespoons canola oil
  • 1 medium onion, chopped fine
  • 1 small carrot, cut into small dice
  • 1 small rib of celery, cut into small dice
  • 1 cup low-sodium chicken broth
  • 1 cup red wine
  • 3 medium potatoes, peeled and cut into eighths
  • 4 medium carrots, peeled and cut into 2-inch chunks

directions

Grind the bay leaf, thyme, cloves and peppercorns to a fine powder in a spice grinder or small food processor. Add the salt; pulse to mix. Transfer to a small bowl, add the garlic slivers, then toss to coat with the spice mixture. Poke sixteen 1/2-inch-deep slits in the meat with a paring knife; stuff each with a garlic sliver. Rub the remaining spice mixture over the meat.

Heat the oil in a 6-quart pressure cooker over medium-high heat. Put the roast in the pot and brown thoroughly on all sides, maintaining the heat so the fat sizzles briskly but does not smoke, about 15 minutes. Transfer the roast to a plate. Add the onion, small carrot and celery to the heated fat; sauté to soften slightly, 2 to 3 minutes. Stir in the stock and wine; increase the heat to high. Lower the trivet into the pot; set the browned roast on the trivet. Cover the cooker, securing the lid; bring to high pressure. Reduce the heat to maintain high pressure and cook 1 hour. Quick-release the pressure.

When the pressure has dropped, carefully remove the lid away from you. Test the meat; it should be fork-tender. Remove the meat and wrap in tin foil; set aside.

Remove the trivet from the cooker and reserve the vegetables that were cooked with the meat. Add the potatoes and carrots. Once again cover the cooker, securing the lid; bring to high pressure. Reduce the heat to maintain high pressure and cook 4 minutes. Quick-release the pressure. When the pressure has dropped, carefully remove the lid away from you. Transfer the vegetables to a large platter; cover with foil.

With a handheld immersion blender, puree the juices left in the cooker, or puree them in a food processor or blender.

Cut the pot roast into thin slices. Arrange on a platter and surround with the vegetables. Ladle a few spoonfuls of gravy over the meat. Pass the remaining gravy in a separate gravy boat.

Recipe reprinted by permission of America's Test Kitchen. All rights reserved.

RecID 8518

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