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rootofnewtSometimes the yummiest things are the simplest.
2.28lb chuck blade roast, boneless
Quickly brown roast on all sides in hot olive oil in pressure cooker. Add a large onion, minced. Bay leaf. Freshly ground sea salt & black pepper. One cup red wine, half cup water. Bring to pressure, rock gently for 35 minutes. Let cool naturally. Remove roast, thicken broth with cornstarch (dissolved in cold wate, natch).
We ate it over leftover brown rice. I'm sure it would've been great with celery, carrots, and potatoes, but we felt like eating immediately.
Notes: more salt, don't be afraid. Skip the water, go all wine.
It's the kind of food I grew up with, minus the wine. Simple, hearty, pressure cooked. Yum. I think I'll generally opt for the pressure cooker for pot roasts from now on. I'm really picky about my beef and can't stand toughness. The crockpot and slowcooking stovetop/oven methods haven't really made me happy. I think the pressure cooker wins.
2.28lb chuck blade roast, boneless
Quickly brown roast on all sides in hot olive oil in pressure cooker. Add a large onion, minced. Bay leaf. Freshly ground sea salt & black pepper. One cup red wine, half cup water. Bring to pressure, rock gently for 35 minutes. Let cool naturally. Remove roast, thicken broth with cornstarch (dissolved in cold wate, natch).
We ate it over leftover brown rice. I'm sure it would've been great with celery, carrots, and potatoes, but we felt like eating immediately.
Notes: more salt, don't be afraid. Skip the water, go all wine.
It's the kind of food I grew up with, minus the wine. Simple, hearty, pressure cooked. Yum. I think I'll generally opt for the pressure cooker for pot roasts from now on. I'm really picky about my beef and can't stand toughness. The crockpot and slowcooking stovetop/oven methods haven't really made me happy. I think the pressure cooker wins.
