Pot Roast in a Stovetop Pressure Cooker
Prep Time:
10 minutes
Cook Time:
35 minutes
Servings:
4
Serves 4.
This recipe calls for a beef rump roast, a cut that comes from the hind leg. Because the leg has been toughened by exercise, a rump roast is less tender than some cuts and is typically slow-cooked in stock or wine along with vegetables and herbs. Here, the roast is prepared in a pressure cooker, which speeds the process but still produces juicy, flavorful results.
Ingredients:
- 1 beef rump roast, about 3 lb.
- Salt and freshly ground pepper, to taste
- 1/4 cup all-purpose flour
- 1 Tbs. extra-virgin olive oil
- 2 yellow onions, cut into slices 1/4 inch thick
- 8 carrots, cut diagonally into slices 1/2 inch thick
- 1 1/2 cups unsalted beef stock
- 2 garlic cloves, crushed
- 3 fresh thyme sprigs
- 1 bay leaf
Directions:
Season the roast with salt and pepper. Put the flour in a large bowl, add the roast and toss to coat evenly.
In a stovetop pressure cooker over medium-high heat, warm the olive oil until nearly smoking. Add the roast and brown on all sides, 3 to 4 minutes total. Transfer the roast to a platter. Add the onions to the pressure cooker and cook until tender, 3 to 5 minutes. Return the roast to the pressure cooker along with the carrots, stock, garlic, thyme and bay leaf. Cover and cook according to the manufacturer's instructions. Release the pressure according to the manufacturer's instructions.
Transfer the roast to a cutting board, cover loosely with aluminum foil and let rest for 5 minutes. Slice the meat and arrange on a warmed platter.
Remove the thyme and bay leaf from the sauce. Transfer the vegetables to the platter. Skim the fat from the sauce and season with salt and pepper. For a thicker sauce, leave some of the vegetables in the sauce and puree using a blender or stick blender. Transfer the sauce to a warmed sauceboat and pass at the table.
In a stovetop pressure cooker over medium-high heat, warm the olive oil until nearly smoking. Add the roast and brown on all sides, 3 to 4 minutes total. Transfer the roast to a platter. Add the onions to the pressure cooker and cook until tender, 3 to 5 minutes. Return the roast to the pressure cooker along with the carrots, stock, garlic, thyme and bay leaf. Cover and cook according to the manufacturer's instructions. Release the pressure according to the manufacturer's instructions.
Transfer the roast to a cutting board, cover loosely with aluminum foil and let rest for 5 minutes. Slice the meat and arrange on a warmed platter.
Remove the thyme and bay leaf from the sauce. Transfer the vegetables to the platter. Skim the fat from the sauce and season with salt and pepper. For a thicker sauce, leave some of the vegetables in the sauce and puree using a blender or stick blender. Transfer the sauce to a warmed sauceboat and pass at the table.
Serves 4.
Williams-Sonoma Kitchen.
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