YANKEE POT ROAST
For electric pressure cooker or in the oven
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Ingredients
+/- 3 lbs. Beef chuck roast
1 tbsp. Olive oil
3 c. Beef or vegetable stock
1/4 c. Leftover brewed coffee
2 ribs Celery (with leaves), cut on the bias to about 1” pieces
2 medium Carrots, cut as above
1lb. New potatoes (or white or red potatoes, scrubbed and quartered)
1 large Sweet onion, peeled and quartered
[1 Parsnip, cut as the carrots are, optional]
[1 Rutabaga, cut in 1” chunks, optional]
[1 Turnip, cut as above, optional]
2 cloves Garlic, smashed and peeled
1/2 tsp. Thyme, dried (or 1tsp. fresh)
1 Bay leaf (dried, or 2 fresh)
2 tbsp. Unbleached all-purpose flour
1/2 tbsp. Balsamic vinegar
1/2 tbsp. Worcestershire sauce
1/2 tsp. Frank’s® Original Hot Sauce
Kosher salt
Freshly ground black pepper
Directions – Electric pressure cooker
• Set the cooker to medium (sautée) and add the oil. Heat until glistening.
• Pat dry the beef with paper towels.
• Season the beef with some salt and pepper.
• Place in the cooker, and brown on all sides (about 3-4 minutes per side, until it detaches easily).
• Set aside on a plate and tent with foil.
• If there is excessive fat rendered from the roast, spoon out all but about 2 tbsp. of it.
• Into the oil and renderings, stir in the flour and garlic. Season with a bit of salt and pepper.
• Sautée 1-2 minutes until fragrant.
• Whisk in the stock, coffee, vinegar, Worcestershire and Frank’s®.
• Add the bay leaf and thyme.
• Add the vegetables, and place the roast on top of them.
• Season with a bit of salt and pepper.
• Secure the lid, turn timer to 45-50 minutes, let the pressure build and cook the contents.
• Let the beef and vegetables stand in the pressurized cooker for 10 minutes before releasing the steam.
Directions – Stovetop and oven
• Preheat oven to 325º F.
• In a Dutch oven (or other large, heavy casserole), heat the oil over medium heat.
• Pat dry the beef with paper towels.
• Season the beef with some salt and pepper.
• Place in the pot, and brown on all sides (about 3-4 minutes per side, until it detaches easily).
• Set aside on a plate and tent with foil.
• If there is excessive fat rendered from the roast, spoon out all but about 2 tbsp. of it.
• Into the oil and renderings, stir in the flour and garlic. Season with a bit of salt and pepper.
• Sautée 1-2 minutes until fragrant.
• Whisk in the stock, coffee, vinegar, Worcestershire and Frank’s®.
• Add the bay leaf and thyme.
• Add the vegetables, and place the roast on top of them.
• Season with a bit of salt and pepper.
• Cover and place in the oven for 2 to 2-1/2 hours. The sauce should just simmer. Check every 20 or so minutes, and adjust the oven temperature as necessary.
To Finish
• Remove the contents, fish out the garlic and bay leaf, place the vegetables on a serving platter, and slice the beef to desired thickness across the grain (if it hasn’t fallen apart on its own!).
• Place the sliced beef on top of the vegetables, and pour some of the sauce over all. Place the remaining sauce in a gravy boat or pitcher to be passed if more is desired.
• Serve family style, and enjoy!
My Yankee heritage is showing with this one. Of course, there are a few Southern tricks/Davis-isms tossed in for good measure.
Using a pressure cooker not only significantly decreases cooking time, it also keeps the house cooler during the warmer times of year. Either way, it is superb: a very flavorful, all-in-one family meal.
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