{"id":4659,"date":"2014-07-07T04:39:46","date_gmt":"2014-07-07T04:39:46","guid":{"rendered":"https:\/\/www.grandpacooks.com\/recipes\/foil-pot-roast\/"},"modified":"2018-03-28T18:04:16","modified_gmt":"2018-03-29T01:04:16","slug":"foil-pot-roast","status":"publish","type":"post","link":"https:\/\/www.grandpacooks.com\/recipes\/foil-pot-roast\/","title":{"rendered":"Foil and Pressure Pot Roast"},"content":{"rendered":"<p><strong><span style=\"font-size: 18pt;\">Commonalities<\/span><\/strong><\/p>\n<ul>\n<li>For both recipes, buy a high-quality four-pound piece of chuck eye roast.<\/li>\n<li>Separate along the sinew (if necessary) and tie into a log-shaped bundle with butcher string<\/li>\n<li>Use <a href=\"https:\/\/www.grandpacooks.com\/recipes\/dry-rubs\/\">Grandpa&#8217;s Dry Rub or other<\/a> and season liberally &#8211; pressing rub into the meat<\/li>\n<li>In oven at 300\u00b0 this roast will cook about six hours.<\/li>\n<li>Pressure cooking will take a total of about 90 minutes.<\/li>\n<li>Pressure cooker can reduce that time substantially<\/li>\n<li>Another way to reduce cooking time is to split roast along the large center connective tissue<\/li>\n<li>Remove hard fat. The softer fat will melt, the hard fat will not<\/li>\n<\/ul>\n<p><strong><span style=\"font-size: 18pt;\">Foil Pot Roast<\/span><\/strong><\/p>\n<p>Easy, but long cooking time.\u00a0 See below for Pressure Cooker Pot Roast<\/p>\n<ol>\n<li>Buy, trim, tie and season pot roast<\/li>\n<li>Create a foil bed in a turkey roasting pan.<\/li>\n<li>Keep pieces on the side for putting over the top<\/li>\n<li>To help flavor the jus, put a layer of vegetables below the meat<\/li>\n<li>Two onions quartered, six small new potatoes, four carrots cut into big pieces, several bay leaves, 2 tablespoons soy sauce<\/li>\n<li>Place meat on top of vegetables<\/li>\n<li>Wrap with foil. No need to leave breathing hole<\/li>\n<li>Put in oven at 300\u00b0 for 5 1\/2 hours<\/li>\n<li>Carefully open foil and fold back.\u00a0 Let breathe 5 minutes.<\/li>\n<li>\u00a0Cover with foil.\u00a0 Set aside meat to rest for 20 minutes.<\/li>\n<li>Remove vegetables to large serving dish<\/li>\n<li>Reserve juice. Pour through strainer into fat separator<\/li>\n<li>Simmer on medium heat for 30 minutes<\/li>\n<li>Let cool 20 minutes &#8211; strain off grease, fat and oil.<\/li>\n<li>Pour broth into gravy boat<\/li>\n<li>Cut meat across grain and plate, pouring jus over meat<\/li>\n<li>Option, use some of jus for gravy base<\/li>\n<\/ol>\n<p><span style=\"font-size: 18pt;\"><strong>Pressure Cooker Pot Roast<\/strong><\/span><\/p>\n<ol>\n<li>Buy, trim, tie and season pot roast<\/li>\n<li>Remove lid of pressure cooker and set aside<\/li>\n<li>Heat 3 TBL butter in the bottom of pressure cooker<\/li>\n<li>As soon as melted, add 1 sliced onion<\/li>\n<li>When onion starts to brown, add 4 cloves of garlic<\/li>\n<li>When fragrant add 2 chopped carrots, 2 stalks chopped celery and 1\/4 tsp baking soda<\/li>\n<li>Deglaze with 1 C beef broth and 1 C chicken stock<\/li>\n<li>Add 2 Bay leaves and 2 TBL soy sauce or fish sauce<\/li>\n<li>Place meat on top of veggies<\/li>\n<li>Lock lid in place and put to high heat<\/li>\n<li>As soon as pressure starts to register, reduce heat to medium high<\/li>\n<li>At Level 1 (medium pressure) reduce heat to medium<\/li>\n<li>At Level 2 (high pressure) reduce heat to medium low and start timing 60 minutes<\/li>\n<li>Reduce or raise heat to keep pressure varying between medium to high pressure<br \/>\nDo not let it raise too high that you get an excess of steam coming from the pan<br \/>\nDo not let it reduce too low that it falls below Level 1 pressure<\/li>\n<li>At the end of 60 minutes, remove it from the burner and set on a trivet<\/li>\n<li>Let pressure reduce naturally until pressure drops below Level 1 or 10 minutes<br \/>\nwhichever comes first<\/li>\n<li>During this time, put foil on top of a cutting board.\u00a0 You will be wrapping the meat after it has been removed<\/li>\n<li>Finish with a quick release and set the meat on the foil<\/li>\n<li>Tent (or otherwise cover) the meat with foil for 20 minutes<\/li>\n<li>While the meat rests, strain the juice from the pressure cooker &#8211; reserving the liquid<\/li>\n<li>Put the veggies into your blender and return the juice to the pressure cooker and simmer on medium high heat for 15-20 minutes<\/li>\n<li>Blend the cooled ingredients and press the pulp through a sieve or food mill into a container<\/li>\n<li>Put the blended pulp into the pressure cooker with the reduced juices<\/li>\n<li>Finish with 1 tsp of thyme, 1\/4 C of red wine and 4 TBL cold butter<\/li>\n<li>Continue to heat until the butter has melted, then whisk everything together and set aside<\/li>\n<li>Untie, and cut or shred the meat and put onto a plate<\/li>\n<li>Top with the juice<\/li>\n<\/ol>\n","protected":false},"excerpt":{"rendered":"<p>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&#8217;s Dry Rub or other and season liberally &#8211; pressing rub into the meat In oven at 300\u00b0 this roast will cook about six hours. Pressure &hellip; <a href=\"https:\/\/www.grandpacooks.com\/recipes\/foil-pot-roast\/\" class=\"more-link\">Continue reading<span class=\"screen-reader-text\"> &#8220;Foil and Pressure Pot Roast&#8221;<\/span><\/a><\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[172],"tags":[],"class_list":["post-4659","post","type-post","status-publish","format-standard","hentry","category-meat-to-eat"],"_links":{"self":[{"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/posts\/4659","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/comments?post=4659"}],"version-history":[{"count":5,"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/posts\/4659\/revisions"}],"predecessor-version":[{"id":15606,"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/posts\/4659\/revisions\/15606"}],"wp:attachment":[{"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/media?parent=4659"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/categories?post=4659"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/tags?post=4659"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}