Go to the Recipe: Level Up Your Grandma’s Pot Roast
I wasn't around for this recipe, but I think I can answer this:
At the studio, we use the Duromatic INOX line of pressure cookers from Kuhn Rikon. It looks like they are using the shallow braiser model in this recipe.
Hope that helps!
what kind of pressure cooker did he use? I don’t see that format in the stores.
The last sentence about cooking time…. Don’t you mean cooking time goes down with increasing pressure, assuming the target is the same level of tenderness in the beef?
Was fine. Maybe use 75g next time, but no complaints!
Just started making this and discovered I ran out of ranch seasoning. Subbed 125g of ranch dressing. We’ll see how this goes.
The beef itself gives off a lot of liquid, so it's worth it to start out with a high concentration. But you can always adjust at the end and add water or reduce. I just prefer to optimize for less reduction time for this recipe.
4 cubes in 150ml of water seems insanely rich. I guess it worked as you aren’t complaining, but man. I’m thinking 2 cubes in 530g of water (600g total) and reduce it to 300g. I only have 3 cubes left and while Kyle recommended to me to reduce 2 quarts of water with 3 cubes down to the 300g, I want to hold onto my 1 cube for another purpose.
For our family it depends on who likes what. We love the potatoes in this dish, but we dial back the carrots and celery for the kids. This makes awesome leftovers as well. I like to toast some bread, butter it and have it soak up the juice and eat it with the potatoes.
It is one of our family's favorite dishes and I love how it can transform a cheap cut into something amazing.
Love inviting friends over to share it and see their look of surprise of how good a potroast can be. This is next level.
On a separate note, I was eating at a high end restaurant in Vegas last year and ordered the short rib roast and the flavor was exactly like this dish! I had to share with my wife to make sure I wasn't crazy, but she agreed. So I feel I am getting an awesome gourmet dish for a great value that I can serve as an everyday meal.
LOVE IT! Thanks for sharing.
This recipe and the CS ranch chicken are the two I come back to time and time again. This time I used the CS beef bullion cubes (4 cubes + 150g water) with oxtail and chuck and it turned out great. More importantly though, I was able to bang this out with pretty much no effort because I was starting with already reduced stock.
This time I served it with all the leftover sides from a friendsgiving dinner I’d had a few days before and it was a huge hit, especially with the stuffing soaking up the pot roast sauce.
Love this recipe, however roasting the carrots and potatoes separate and then building the pot roast in individual serving is the way to go IMHO. Ranch powder is a must.
This has been on my list to make for a long time and it turned out phenomenal. I omitted the potatoes and served it with parmesan polenta and crispy fried potato strips, so I ended up with lots of extra leftover sauce—which I turned into the best beef stroganoff I've ever had the next day.
This always feels like way too much potato. We’re always left with tons of vegetables when the meat is gone
I cut it to 1# potatoes, 3/4# carrots, and 1/2# celery. Or roughly 400, 300, 200g each
Ground.
Is the pepper added to the broth whole peppercorns?
High setting.
I don't have traditional pressure cooker but an instapot what setting and pressure is it?
In my experience, a 4-6 lb roast is way too big for the Rikon Kuhn braised pressure cooker.
The 'bars' or red lines around the pressure indicator shank on the Kuhn Rikon pressure cooker that he uses indicate ~0.4 bar of pressure each, so 2"bars" actually indicates ~0.8 bar pressure ( ~11.7 psi) ...
I'm not sure this is helpful advice. Household pressure cookers max out at 15 psi, or 1 bar. But that rating is on top of normal atmospheric pressure of 1 bar or 15 psi already. So total of 2 atmospheres or 2 bar. when up to full cooking pressure. So Dave's pressure cooker is really the same as the one used in the recipe, just expressed differently for some reason (as near as i can tell it is conventional to rate pressure cookers in terms of psi or atmospheres above ambient). If it were really 2 atmospheres above ambient it would be so overdone at 90 minutes assuming you really had a pressure vessel that didn't explode first (cooking time goes up exponentially for every few degrees above 212F).
I would go the full 90 minutes and give it a check then, see if it is as tender as you would like it to be. If it needs to go further another 30 min should do the trick.
Hey, max pressure my pressure cooker can get up to is 1 bar. How long should it take?
You sure can, I would just add 2 more cups of liquid and cook it in the oven covered at 250f for around 3 hours or until tender. If you go stove top just keep at a low simmer and keep it covered until tender.
Can I use this recipe without a pressure cooker?
You are correct, doesn't look like we actually seasoned before searing. I would say it is up to you. We normally salt our dishes on the heavy side and I have personally cooked this a few times. I would say personally to give the meat a light seasoning before searing.
The recipe calls for seasoning the meat before searing, however, I don't see you doing that in the video. Since other salty things go in the pot, do you or don't you season the roast? Don't want to under or over season.
I just purchased the same Rikon Kuhn family braiser that's in the video. I'm a bit intimidated by the fact that the size of the meat in the video is taller than the height of the pan itself. The instructions specify that the content of the pan never reach higher than 2/3rd. Is it safe for the meat being braised to be this big? Having just purchased the Studio Pass, I'm surprised that there's not a more detailed tutorial section on using pressure cookers. Thanks!
Made this for the first time and it's quite possibly the best pot roast I've ever had. I went the whole 90 minutes, but my roast was so big, I think it could have taken 120 minutes as it wasn't fall apart tender in the middle. Made my own beef stock to use in the recipe which I think helped. Will definitely be making this again.
This was a great recipe. The texture of the meat is falling apart and veggies are not overdone. perfect. Thanks!!
OMG. Instead of apologizing for dry, sludgy pot roast again, I can very happily say, “you’re welcome”! I almost gave up on making pot roast, and this is a game-changer. I used the Instant Pot and cooked the meat for 60 minutes and followed the recipe to a “T”. To quote Grant, this didn’t “suck”. Vibrant colors and textures and tasty, tender meat. So good.
Second time making this in total, first time under the UK lockdown. I'm adapting by making it with roast potatoes. Stay safe out there, people!
Have already made this twice while under shelter in place order. It’s become a family favorite.
Righteous!
I grew up with pot roast as a staple of Sunday dinner. My dad cooked it in a heavy pot on top of the stove. Sometimes we braised in a roasting pan in the oven. Now I usually just throw it in the slow cooker because I have the time (about 8 hours). A pressure cooker is nice to have (and I do have one); but it is not a necessity for a good pot roast. No matter what method you use to cook it, save the vegetables to add at the end. I usually throw in some big pieces of carrot and celery at the beginning with the intention of removing them at the end. They will be complete mush, but they will have added flavor to the cooking liquid. I like cabbage and so I always quarter and core a cabbage and set it on top of the roast, potatoes and carrots to steam as the rest of the vegetables cook. It is a sweet, soft and luscious addition to the plate. Add the vegetables to when the meat easily pulls apart with a fork and cook until the veggies are fork tender.
I have cooked three times already，the last time I finished the beef in sousvide for 16hrs， its super tender than pressure cook one.
I made this and would offer a suggestion to streamline. If you use something like better than bouillon you can just measure out the 1.5 cups of water with the appropriate amount of "beef sludge" :-) for 2 quarts and then dissolve the gelatin in that mixture.
Buy a pressure cooker. Seriously.
Hello I don’t own a pressure cooker can I simmer slowly in oven ? What temp? 3-4 hrs? Thx
it will be amazing...
the shank or leg of lamb would be great
What cut of lamb would you recommend if I want to change this up a bit?
Just curious, but I am not aware of any pressure cooker that is doing more than 1 bar (15 psi). However, since atmosphere pressure at the coast is 14.7psi, I guess you could say you are cooking at 2 bar (atmosphere + cooker).
Got me confused now. I have done chuck roast in slow cooker, oven, pressure cooker, and sous vide with the joule. Wife thinks the sous vide version had the best flavor and was like prime rib. How well will this work with rump or flank roasts that have less marbling?
1. a smaller roast can take less time
2. yes if you want to do half a recipe scale all ingredients down
3. the onions will be gone, if you want some chunks of onions left add some when you add the carrots and potatoes
4. it wasn't cold but yes had cooled down slightly, to a eating temp. if you want it a bit thicker you can scale up your gelatin.
Questions:
1. Does a smaller roast require less time?
2. If you cut the recipe in half do you cut the liquid in half? Can't decide.
3. When I opened after an hour the onions were GONE. Totally disintegrated. Is that normal?
4. Was the reduced stock in the video cold? I reduced stock by 3/4 and it was think, but not glossy or spoon coating.
Thanks
Thank you @Kyl
Hi Donna, I have cooked this at home in my instaPot and I used the high pressure setting.
the recipe will work great, you are going to have to modify the cooking times though. it will take much longer in the slow cooker.
What does 2 bars on a pressure cooker equal for an InstaPot? Thanks
Mine is finishing up in the Instant Pot right this moment-- about 1.5 lb of chuck roast, so 50 min on high, then another 10 min for the veg. It smells DIVINE, can't wat to dig in!
would this work in a slow cooker?
Great video! Would this work in an Instant Pot?
PLEASE do some more pressure cooker recipes!
Kuhn Rikon Duromatic 5qt Pressure Braiser:
https://smile.amazon.com/Kuhn-Rikon-Duromatic-Pressure-Braiser/dp/B001A08V82/ref=sr_1_fkmrnull_1?keywords=kuhn+rikon+pressure+braiser&qid=1554712320&s=gateway&sr=8-1-fkmrnull#customerReviews
For what it's worth, I have the 12qt pressure cooker and it is an absolute hand-me-down workhouse. Not cheap, but worth every penny.
Tried this recipe tonight. Really great. I used 1 packet of Hidden Valley Ranch Powder (16 g) and that seemed like enough. The gelatin really sets in after the sauce cools (it was the first time I had used gelatin before). Overall, we really enjoyed this recipe. It will definitely go into the rotation. Thanks Chefsteps & Hidden Valley Ranch!
What model of pressure cooker is featured in this video?
I cooked per the recipe, except I had only a 2-pound chuck roast, so I pressure-cooked the meat for only 1 hour on the higher of two settings on my Fissler pressure cooker. The roast was delicious. I will definitely make again, but next time will experiment with dialing back the A-1 sauce; its flavor was a little sweet and prominent in the liquid for my taste. Adding the celery and steaming at the end was a great idea. Really freshened things up. This was my first ChefSteps non-Joule recipe. I will be coming back for more recipes in the future.
