Going to Pot
Sep. 27th, 2021 10:35 am![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
madbakerThis week's Resolution Recipe: Rosemary-Dijon Pot Roast.
1 3 lb beef chuck roast
1 tsp salt
1 tsp pepper
1 Tbsp veg oil
2 large shallots, sliced
4 cloves garlic (Ha! I used... more.)
1 cup beef broth (I used house-made stock)
3 Tbsp Dijon mustard
1 Tbsp chopped fresh rosemary
1 1/4 lbs Yukon Gold potatoes, in 1" pieces
1 lb carrots, in 1" pieces
Pat dry beef and season with salt and pepper. Heat a skillet and add oil. Sear the roast for 4 minutes per side, until browned. Remove to a plate, then add shallots and garlic for a minute.
Place sauteed alliums in the CultPot and add mustard and rosemary. Use some of the broth to nudge loose any browned bits from the skillet if needed; pour that and most of the remaining broth into the pot. Return the roast to the pot and spoon some of the broth over. Cook on meat/stew setting for 55 minutes.
Let pressure release naturally for 15 minutes, then vent any remaining steam. Transfer the pot roast to a plate and cover with foil to keep warm. Add the potatoes and carrots to the pot and cook on high pressure for 5 minutes. Vent the steam, transfer the veg to a serving dish, and pour the remaining liquid into a gravy boat.
Carve the pot roast against the grain into 1/2" slices and serve with the veg and gravy.
What worked: I'd been craving pot roast. This was fine.
What didn't: It could have used more spice. The Dijon and rosemary were not noticeable. The "gravy" was no thicker than the stock that went into it; I would have cooked it in a pot with a bit of rice flour or potato starch to thicken to acceptable gravy texture (i.e. something you can spread when cold rather than water-thin).
Will I make it again? Probably.
1 3 lb beef chuck roast
1 tsp salt
1 tsp pepper
1 Tbsp veg oil
2 large shallots, sliced
4 cloves garlic (Ha! I used... more.)
1 cup beef broth (I used house-made stock)
3 Tbsp Dijon mustard
1 Tbsp chopped fresh rosemary
1 1/4 lbs Yukon Gold potatoes, in 1" pieces
1 lb carrots, in 1" pieces
Pat dry beef and season with salt and pepper. Heat a skillet and add oil. Sear the roast for 4 minutes per side, until browned. Remove to a plate, then add shallots and garlic for a minute.
Place sauteed alliums in the CultPot and add mustard and rosemary. Use some of the broth to nudge loose any browned bits from the skillet if needed; pour that and most of the remaining broth into the pot. Return the roast to the pot and spoon some of the broth over. Cook on meat/stew setting for 55 minutes.
Let pressure release naturally for 15 minutes, then vent any remaining steam. Transfer the pot roast to a plate and cover with foil to keep warm. Add the potatoes and carrots to the pot and cook on high pressure for 5 minutes. Vent the steam, transfer the veg to a serving dish, and pour the remaining liquid into a gravy boat.
Carve the pot roast against the grain into 1/2" slices and serve with the veg and gravy.
What worked: I'd been craving pot roast. This was fine.
What didn't: It could have used more spice. The Dijon and rosemary were not noticeable. The "gravy" was no thicker than the stock that went into it; I would have cooked it in a pot with a bit of rice flour or potato starch to thicken to acceptable gravy texture (i.e. something you can spread when cold rather than water-thin).
Will I make it again? Probably.
