Quick & Easy Beef Roast in the Pressure Cooker

Whether you have a lack of energy because of Chronic Fatigue Syndrome and/or Fibromyalgia, or you simply have a lack of time, you'll appreciate that it isn't necessary to sear the meat and sauté the aromatics to enhance the flavor of this dish made in a pressure cooker. (Contrary to the myth that searing meat seals in its juices, searing meat is done to caramelize the meat surface and add another depth of flavor.)

INGREDIENTS:

• 2 1/2-pound beef chuck roast
• 2 stalks celery
• 1-2 cup/s peeled baby carrots
• 1 medium yellow onion, peeled and diced
• 2 cloves garlic, peeled and crushed
• Optional: Cleaned, whole red potatoes (pierced) or peeled Idaho potatoes
• 2 +/- cups water
• Sea salt to taste
• Freshly ground black pepper to taste

Instructions:

Clean and cut the celery stalks in half and lay them on the bottom of the pan. Place the roast on top of the celery. Pour water into the pan, using only enough to come about half-way up the pan. Salt and pepper the roast to taste.

Put the remaining vegetables around the roast.

Put the lid of the pressure cooker into place and lock into place. Place pan over medium-low heat and bring to a simmer. Using this method, it will take the pan about 15-30 minutes to come to pressure, depending on the amount of and temperature of the food in the pan. Maintain low pressure for 45 minutes.

At the end of the cooking time, remove the pan from the burner. Release pressure according to manufacturer's directions. Serve immediately, or allow to rest covered in the pan for twenty minutes.

Note #1: The seasoning used in this recipe is purposely limited to sea salt and freshly ground pepper so that leftovers can be seasoned according to how you wish to use them, whether it be in vegetable soup, beef stroganoff, or otherwise. You can substitute 1 tablespoon dried onion flakes and 1 teaspoon dried minced garlic for the fresh, if you prefer.

Note #2: If the roast is cut into 1-2" cubes, 25 minutes of pressure should be sufficient to cook and tenderize the roast.

Note #3: Allow any leftover roast to remain in the resulting broth until the broth and roast cool to room temperature. The roast will be moist and juicy if you do -- perfect for cold, deli-style beef sandwiches.

Note #4: This recipe was tested using a 3.5 Liter/3.7 Quart Kuhn Rikon pressure cooker in stick-resistant stainless steel, known for it's five-fold safety system.

Pressure Cooker Cookbooks:

The Pressure Cooker Gourmet: 225 Recipes for Great-Tasting, Long-Simmered Flavors in Just Minutes

Pressure Perfect: Two Hour Taste in Twenty Minutes Using Your Pressure Cooker

Cooking Under Pressure

Recipes for the Pressure Cooker (Nitty Gritty Cookbooks)

Pressure Cookers for Dummies

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