My Best Beef Roast
This recipe is prepared in an electric pressure cooker. This makes it safe and easy to prepare in a flash. Alternative cooking methods have been added.
Originally posted to grannysdelights.blogspot.com/...html on March 11, 2010.
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- 3-4 lb
- chuck roast
- salt, pepper, granulated garlic and steak dust for seasoning
- 12 oz
- bottled, good quality dark ale/beer (amber bock or sam adams winter lager) - let it go flat
- 1 medium
- onion, diced
- bay leaves
- beef bouillon, cubes (or beef soup base - it's a paste)
1Trim roast of any excess fat. Heat a skillet over medium-high heat. Sprinkle roast with salt, pepper, garlic and steak dust. Add 1 Tbsp oil to the skillet and then add the roast to brown it really good on all sides. (If your pressure cooker has a browning feature - use it instead.)
2Put roast in pressure cooker (fat side down). Add onion, bay leaves, boullion cubes and pour in beer. Add another bottle's worth of water.
3Lock on your lid. Set pressure cooker to high pressure for 1 hour according to your cooker's directions.
4Let pressure release naturally - this helps with the texture/tenderness of the meat. Remove roast from pressure cooker to a cutting board. Slice across the grain into 6 - 8 servings. Move roast to serving platter. Cover with foil to keep warm.
5Reserve cooking liquid. Use it to make gravy with a cornstarch slurry (3 Tbsp cornstarch to 1/4 cup cold water). Bring liquid to a boil, pour in slurry and whisk to combine. Cook about 5 minutes or until thickened. Taste for seasoning (salt & pepper) before serving.
6Alternative cooking methods:
Using a covered baking pan/roaster, bake in a 350°F oven for 3-3 1/2 hours.
Use a slow cooker and cook for 8-10 hours on LOW.