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Pressure-Cooked Pot Roast

Source: America's Test Kitchen
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  Serves 6 to 8
The pressure cooker is extremely forgiving for tougher cuts of meat such as pot roast. It yields a good, juicy roast. Note 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 one tablespoon of fat off the surface of the juices and mix it with two tablespoons of flour. Whisk this mixture back into the juices, one teaspoon at a time, until it can coat the back of a spoon. Simmer the gravy for two minutes.
RECIPE 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 of 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 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, add garlic slivers, then toss to coat with spice mixture. Poke sixteen, 1/2-inch-deep slits in meat with paring knife; stuff each with garlic sliver. Rub remaining spice mixture over meat.


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, and celery to heated fat; sauté to soften slightly, 2 to 3 minutes. Stir in stock and wine; increase heat to high. Lower trivet into pot; set browned roast on trivet. Cover cooker, securing lid; bring to high pressure. Reduce heat to maintain high pressure and cook 1 hour. Quick-release pressure.


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.


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


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


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


Recipe reprinted by permission of America's Test Kitchen. All rights reserved.
Date Added: 01/01/2008
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