Foil and Pressure Pot Roast

Commonalities

• For both recipes, buy a high-quality four-pound piece of chuck eye roast.
• Separate along the sinew (if necessary) and tie into a log-shaped bundle with butcher string
• Use Grandpa’s Dry Rub or other and season liberally – pressing rub into the meat
• In oven at 300° this roast will cook about six hours.
• Pressure cooking will take a total of about 90 minutes.
• Pressure cooker can reduce that time substantially
• Another way to reduce cooking time is to split roast along the large center connective tissue
• Remove hard fat. The softer fat will melt, the hard fat will not

Foil Pot Roast

Easy, but long cooking time.  See below for Pressure Cooker Pot Roast

1. Buy, trim, tie and season pot roast
2. Create a foil bed in a turkey roasting pan.
3. Keep pieces on the side for putting over the top
4. To help flavor the jus, put a layer of vegetables below the meat
5. Two onions quartered, six small new potatoes, four carrots cut into big pieces, several bay leaves, 2 tablespoons soy sauce
6. Place meat on top of vegetables
7. Wrap with foil. No need to leave breathing hole
8. Put in oven at 300° for 5 1/2 hours
9. Carefully open foil and fold back.  Let breathe 5 minutes.
10.  Cover with foil.  Set aside meat to rest for 20 minutes.
11. Remove vegetables to large serving dish
12. Reserve juice. Pour through strainer into fat separator
13. Simmer on medium heat for 30 minutes
14. Let cool 20 minutes – strain off grease, fat and oil.
15. Pour broth into gravy boat
16. Cut meat across grain and plate, pouring jus over meat
17. Option, use some of jus for gravy base

Pressure Cooker Pot Roast

1. Buy, trim, tie and season pot roast
2. Remove lid of pressure cooker and set aside
3. Heat 3 TBL butter in the bottom of pressure cooker
4. As soon as melted, add 1 sliced onion
5. When onion starts to brown, add 4 cloves of garlic
6. When fragrant add 2 chopped carrots, 2 stalks chopped celery and 1/4 tsp baking soda
7. Deglaze with 1 C beef broth and 1 C chicken stock
8. Add 2 Bay leaves and 2 TBL soy sauce or fish sauce
9. Place meat on top of veggies
10. Lock lid in place and put to high heat
11. As soon as pressure starts to register, reduce heat to medium high
12. At Level 1 (medium pressure) reduce heat to medium
13. At Level 2 (high pressure) reduce heat to medium low and start timing 60 minutes
14. Reduce or raise heat to keep pressure varying between medium to high pressure
    Do not let it raise too high that you get an excess of steam coming from the pan
    Do not let it reduce too low that it falls below Level 1 pressure
15. At the end of 60 minutes, remove it from the burner and set on a trivet
16. Let pressure reduce naturally until pressure drops below Level 1 or 10 minutes
    whichever comes first
17. During this time, put foil on top of a cutting board.  You will be wrapping the meat after it has been removed
18. Finish with a quick release and set the meat on the foil
19. Tent (or otherwise cover) the meat with foil for 20 minutes
20. While the meat rests, strain the juice from the pressure cooker – reserving the liquid
21. Put the veggies into your blender and return the juice to the pressure cooker and simmer on medium high heat for 15-20 minutes
22. Blend the cooled ingredients and press the pulp through a sieve or food mill into a container
23. Put the blended pulp into the pressure cooker with the reduced juices
24. Finish with 1 tsp of thyme, 1/4 C of red wine and 4 TBL cold butter
25. Continue to heat until the butter has melted, then whisk everything together and set aside
26. Untie, and cut or shred the meat and put onto a plate
27. Top with the juice