Vargr
Vargr
|
Wuff's second attempt with the new Pressure Cooker. A pot roast with all the fixin's.
This was one of the tastiest, most tender, juiciest, best pot roasts this wuff has ever tasted! Wow, it turned out nice for a first experiment!
However, the attempt wasn't a complete success. The celery and onion components are MIA (missing in action), though their flavors are definitely present. Of their structure, however, only little bits and pieces of onion layers remain, scattered throughout the sauce. Next time wuff tries this, celery will probably remain the same (wuff isn't a fan of big celery chunks in food other than salads), but the onions will switch from a bag of tiny "pearl" types to some nice healthy-size wedges of yellow onions. Those will likely break down too, but the larger size should reduce the degree of disintegration and leave larger bits and pieces behind.
Everything else turned out surprisingly well! Vargr was afraid that tossing all the veggies in at the start would result in mushy gravy and tender meat, with nothing else to distinguish what went into it. That wasn't the case! The fingerling potatoes, skin on, are actually perfectly cooked with a nice resistance to cutting with a fork. And the "fake" baby carrots, left whole, still have their original size/shape, and a nice presence when chewed. This was more by accident than design, but it was a fortuitous one!
Once again, this made a "Vargr sized" portion - between 4 and 5 quarts when finished. It'll feed quite a horde!
Please note, wuff made use of some packaged seasoning items. Your results may vary a bit, depending on the brands you use. Wuff will put the brands he tried in the recipe, so you can duplicate those too, if you wish.
~~~~~~~~~~~~~~~~~
Pressure Cooker Pot Roast
w/Fingerling Potatoes, Onions, Carrots, Mushrooms and Celery
in a thick and tasty gravy!
3.5 lb Chuck Roast
12 “baby†Carrots (or so)
3 stocks Celery (chopped)
1 bag (about 2 lb) “fingerling†Potatos (about 3/4 inch long. Leave the skins on)
1 bag (10 oz) “pearl†Onions (blanched and pealed with roots removed)
1 pk "Lipton" Onion soup mix
1 pk "Hidden Valley" Ranch dressing mix
2 tsp “Garlic Garni†seasoning (Gilroy Garlic fest)
1 C red Wine
1 C hot Water
1 C Beef Stock
2 tsp minced Garlic (dried)
1 sm (4 oz) can “Green Giant" "Stems and pieces†mushrooms (Liquid reserved)
1 can "Cambells" Cream Of Mushroom Soup
3 Tbsp Olive Oil
Place Olive Oil in pressure cooker over high heat to heat.
Sprinkle 1 tsp of Garlic Garni on first side of chuck roast. With Jaccard tenderizer, work spice into the meat. Repeat with remaining Garlic Garni on the other side.
Brown chuck roast on both sides in the heated oil.
Blanch onions in boiling water, remove to cold water and chill down. Remove roots and peel.
Combine 1 C hot water with the 2 seasoning packets (Ranch and Onion). Whisk together. Pour over roast. A beef stock and wine.
Drain the liquid from the can of mushrooms and 2 Tbsp HOT water into a bowl, combine with mushroom soup concentrate. Whisk together. Add to cooker.
Add mushrooms, onions, celery, and potatoes to cooker.
Cover and bring up to operating pressure. Reduce heat and cook under pressure for 12-15 minutes per pound of meat. (cooked ours about 45 min, approx)
Turn off heat and allow pressure to reduce naturally. Don't "water chill" it. Will take about 20 minutes or more.
Remove top. With slotted spoon, remove veggies and meat to a large bowl.
Return pot with broth to medium heat and let it come to a boil.
In a coffee cup or small bowl, make a slurry of 1/3 C cold water and 2-3 Tbsp of flour, stirred well with a fork until there are no lumps. Whisk flour slurry into boiling broth and continue to whisk until it comes back to a boil. Allow to continue to boil for 3-5 minutes to make sure no 'raw' flour flavor remains, and sauce thickens up.
Reduce heat to low, and using slotted spoon, return meat and veggies and any broth that drained off into the bowl, back to the pot. Stir to coat all with the gravy.
Dish up large bowls to hungry friends and enjoy!
____________________
We grow not old, so long as we continue to chase our dreams.
|
