If you have never used a pressure cooker, consider that it saves a lot of cooking time, is versatile and produces richly flavored, tender meat and conserves the broth. It is also economical. This recipe could be cooked in the oven for 3 hours, but that is a lot of heat and time.
- 1 tablespoon oil
- 2 to 2 ½ pounds beef chuck roast
- 1/2 teaspoon sea salt
- 3/4 teaspoon ground black pepper
- 1 medium onion, quartered
- 2 cups water or enough to come half way up the roast
- 1 tablespoon rice or apple cider vinegar
- 2 cups potatoes, cut into 1 inch chunks
- 2 cups baby carrots or carrots cleaned and cut into 2 inch pieces
- ¼ cup thickly sliced celery
- ¼ cup cornstarch or rice flour mixed into ½ cup cold water
Pressure cooker or heavy pot with tight lid.
Trim meat of visible fat then sprinkle with salt.
Meanwhile, add oil to cooker and heat over medium flame. Place meat in middle of cooker to brown it. Turn over and brown other side, adding onions. Add water and vinegar then close cooker. Adjust heat in a few minutes so valve has a slow rock. Cook 45 minutes.
Remove from heat to bring down temperature. When steam is released, remove the valve and open the lid. Add the potatoes, carrots and celery. Close the lid, replace the valve and cook for 10 minutes more. Again, remove from heat to cool down. A fast way is to place the cooker under cold water in the sink.
Alternatively, if you like soft vegetables, then put them in with the meat and cook the 45 minutes.
Remove meat and vegetables to a platter. To the cooker add the cornstarch or rice flour mixture and cook until thickened and clear. Easily serves 4 persons.