Quote:
Originally Posted by Sorry
Anyone got some tips to make some great beef pot roast? I haven’t found a recipe yet that really penetrates the meat (hehe) and burst with the flavor I’m looking for. I just got an instapot so I think that’s gonna help out bigly.
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Here’s how I do mine in a pressure cooker.
1.salt and pepper all sides of the beef and sear in oil on all sides. You’re looking for dark brown, not gray. Remove and set aside.
2. Drop in some rough chopped onions and baby Bella mushrooms and sauté until soft in the fat and browings of the pan. Scrape all the good brown bits up. The onions and mushrooms will provide enough moisture. Throw in some minced garlic to taste and sauté another minute or two.
3. Return the roast to the pan. Let it sit on top of the onions and shrooms.
4. Add enough chicken stock to mostly cover the meat. Beef stock is usually too salty, give the next additions.
5. Add flavor to the broth. Pick a couple of these, not all: Worcestershire sauce, oyster sauce*, balsamic vinegar*, tomato paste, soy sauce. You are adding umami here, and maybe a little acid. These are all really salty. *my current choices. You can know how much by taste. You can also add a bay leaf, thyme, whatever.
6. Pressure cook till the meat is within 10 min of done. For my setup, around 45 min.
7. Open the pressure cooker and add potatoes and carrots. Pressure cook again for 10 min.
8. Put aside the roast to rest and put the carrots and potatoes in a serving bowl. Strain the broth into a fat separator. Put 3 tablespoons of fat and a roughly equal amount of flour back into the cooker to make a roux for gravy. When the roux is well blended and hot, slowly pour and mix the strained broth into the roux. Heat until it thickens. Season with salt and pepper to taste as needed. BAM.