Possible Cooking Methods: Stovetop and Oven Pressure Cooker Slow Cooker
For many, a pot roast is the ultimate comfort food. It takes just a little time to prepare, but a long time cooking to make the meat tender and the sauce rich and delicious. That is unattended time, however, and you do have options. You could choose to extend the cooking time by using a slow cooker. That way, you can leave for the day and come back to a home-cooked meal. Or, you could speed up the time and use a pressure cooker, making this in just over an hour. Luckily, all three options are spelled out for you here. Instead of using the traditional red wine and beef stock braising liquid, this recipe uses strong black tea to braise the pot roast. This gives a rich but mellow result – one that is sure to please.
1 (3- to 3½-pound) chuck roast
salt and freshly ground black pepper
1 tablespoon olive oil
1 onion, cut into large chunks
1 tablespoon tomato paste
1 cup beef stock
2 bay leaves
3 sprigs fresh thyme
3 cups strong black tea
2 tablespoons Worcestershire sauce
1 tablespoon balsamic vinegar
3 carrots, ½-inch sliced
2 parsnips, ½-inch sliced
1½ pounds Yukon gold potatoes, cut into 1-inch chunks
3 tablespoons all-purpose flour
2 tablespoons butter, room temperature
chopped fresh parsley
Stovetop Oven and Directions
Serves:4 to 6
Cooking Time:3½ hours
1. Pre-heat the oven to 325°F.
2. Heat a 6-quart or larger cast iron Dutch oven over high heat. Season the chuck roast generously with salt and freshly ground black pepper. Add the olive oil to the Dutch oven and sear the roast on both sides until it is well-browned. Remove the roast from the pot and set it aside.
3. Add the onion and sauté until the chunks start to brown. Add the tomato paste and continue to sauté for a couple of minutes. Deglaze the Dutch oven with the beef stock, scraping up any brown bits from the bottom of the pan, and simmer for 2 minutes. Add the bay leaves, fresh thyme sprigs, black tea, Worcestershire sauce and balsamic vinegar. Return the browned beef to the pot, submerging it in the liquid.
4. Transfer the Dutch oven to the oven and cook at 325°F for 3 hours. (Set a timer for 1½ hours, however.)
5. After 1½ hours of braising, add the carrots, parsnips and potatoes to the Dutch oven. Return the pot to the oven for the second half of the cooking time – another 1½ hours. After 3 hours, the meat should be fork tender and easy to pull apart. If you need additional cooking time, or prefer your pot roast falling apart, return the pot to the oven for another 30 minutes or so.
6. Mix the flour with the room temperature butter to form a paste. Set this mixture aside. This is called a beurre manié that will be used to thicken the gravy.
7. When the meat is tender to your liking, transfer the Dutch oven to the stovetop. Use a ladle to remove any grease that has risen to the surface. Transfer the meat to a serving platter. Add the beurre manié to the Dutch oven and bring the liquid to a simmer to thicken the gravy. Season with salt and freshly ground black pepper to taste.
8. Ladle the gravy and vegetables over the pot roast and garnish with chopped fresh parsley. This hearty meal needs nothing more than a side salad and perhaps a little bread to sop up any extra gravy.
Additional Cooking Directions for
Pressure Cooker Directions
Serves:4 to 6
Cooking Time:1 hour 10 minutes
1. Pre-heat a 6-quart multi-function pressure cooker using the BROWN or SAUTE setting.
2. Season the chuck roast generously with salt and freshly ground black pepper. Add the olive oil to the cooker and sear the roast on both sides until it is well-browned. Remove the roast from the cooker and set it aside.
3. Add the onion and sauté until the chunks start to brown. Add the tomato paste and continue to sauté for a couple of minutes. Deglaze the Dutch oven with the beef stock, scraping up any brown bits from the bottom of the pan, and simmer for 2 minutes. (If your cooker doesn’t have a brown setting, use a Dutch oven on the stovetop for the steps above and transfer the contents to the cooker now.) Add the bay leaves, fresh thyme sprigs, black tea, Worcestershire sauce and balsamic vinegar. Return the browned beef to the pot, submerging it in the liquid. Add the carrots, parsnips and potatoes. (If you add the vegetables now, they will be very tender at the end. If you prefer your vegetables a little firmer, start by cooking the roast on its own for 35 minutes, use the quick-release method to open the cooker and then add the carrots, parsnips and potatoes. Pressure-cook on HIGH for an additional 15 minutes and proceed with the recipe.) Cover and lock the lid in place.
4. Pressure-cook on HIGH for 50 minutes.
5. While the roast is cooking, mix the flour with the room temperature butter to form a paste. Set this mixture aside. This is called a beurre manié that will be used to thicken the gravy.
6. Let the pressure drop NATURALLY and carefully remove the lid.
7. Use a ladle to remove any grease that has risen to the surface. Transfer the meat to a serving platter. Add the beurre manié to the cooker and bring the liquid to a simmer using the BROWN or SAUTE setting to thicken the gravy. Season with salt and freshly ground black pepper to taste.
8. Ladle the gravy and vegetables over the pot roast and garnish with chopped fresh parsley. This hearty meal needs nothing more than a side salad and perhaps a little bread to sop up any extra gravy.
Slow Cooker Directions
Serves:4 to 6
Cooking Time:6 hours on HIGH
1. Pre-heat a 6-quart multi-function slow cooker using the BROWN or SAUTE setting.
2. Season the chuck roast generously with salt and freshly ground black pepper. Add the olive oil to the cooker and sear the roast on both sides until it is well-browned. Remove the roast from the cooker and set it aside.
3. Add the onion and sauté until the chunks start to brown. Add the tomato paste and continue to sauté for a couple of minutes. Deglaze the Dutch oven with the beef stock, scraping up any brown bits from the bottom of the pan, and simmer for 2 minutes. (If your cooker doesn’t have a brown setting, use a Dutch oven on the stovetop for the steps above and transfer the contents to the cooker now.) Add the bay leaves, fresh thyme sprigs, black tea, Worcestershire sauce and balsamic vinegar. Return the browned beef to the pot, submerging it in the liquid. Cover and slow cook on HIGH for 4 hours.
4. After 4 hours, add the carrots, parsnips and potatoes. Slow cook on HIGH for an additional 2 hours.
5. While the roast is cooking, mix the flour with the room temperature butter to form a paste. Set this mixture aside. This is called a beurre manié that will be used to thicken the gravy.
6. Use a ladle to remove any grease that has risen to the surface. Transfer the meat to a serving platter. Add the beurre manié to the cooker and bring the liquid to a simmer using the BROWN or SAUTE setting to thicken the gravy. Season with salt and freshly ground black pepper to taste.
7. Ladle the gravy and vegetables over the pot roast and garnish with chopped fresh parsley. This hearty meal needs nothing more than a side salad and perhaps a little bread to sop up any extra gravy.