Thread: Chuck pot roast in pressurecooker

notbob said...

> Local store has good sale on chuck, so I thought I'd experiment. Being
> at 7200 ft elev, I figured I'd use my pressure cooker, both for quicker
> cooking and less liquid (you all know my abhorance for cooking meat in
> liquid!). Anyway, anyone have a simple recipe that enhances beef flavor
> without adding a lot of other flavors. I'll try adding veggies after
> refining the beef-only essence. Thanx.
>
> nb


Maybe a can or two of French onion soup?

Andy

notbob wrote:
> Local store has good sale on chuck, so I thought I'd experiment. Being at
> 7200 ft elev, I figured I'd use my pressure cooker, both for quicker cooking
> and less liquid (you all know my abhorance for cooking meat in liquid!).
> Anyway, anyone have a simple recipe that enhances beef flavor without adding
> a lot of other flavors. I'll try adding veggies after refining the
> beef-only essence. Thanx.

I do mine in a pressure-cooker, and I usually just add a minimal amount
of water, a generous amount of garlic, onions (fresh or dried -- no
onion soup mix, thank you), salt, and pepper.

Serene

--
42 Magazine, celebrating life with meaning. Inaugural issue March '09!
http://42magazine.com

"I am an agnostic only to the extent that I am agnostic about fairies at
the bottom of the garden." -- Richard Dawkins

On 2009-02-26, Serene Vannoy <[email protected]> wrote:

> I do mine in a pressure-cooker, and I usually just add a minimal amount
> of water, a generous amount of garlic, onions (fresh or dried -- no
> onion soup mix, thank you), salt, and pepper.

Sounds like what I had in mind, Serene. Howzabout a dash of worchestershire?

nb

On Feb 26, 9:39*am, Serene Vannoy <ser...@serenepages.org> wrote:
> notbob wrote:
> > Local store has good sale on chuck, so I thought I'd experiment. *Being at
> > 7200 ft elev, I figured I'd use my pressure cooker, both for quicker cooking
> > and less liquid (you all know my abhorance for cooking meat in liquid!)..
> > Anyway, anyone have a simple recipe that enhances beef flavor without adding
> > a lot of other flavors. *I'll try adding veggies after refining the
> > beef-only essence. *Thanx. *
>
> I do mine in a pressure-cooker, and I usually just add a minimal amount
> of water, a generous amount of garlic, onions (fresh or dried -- no
> onion soup mix, thank you), salt, and pepper.

I bet you don't add ketchup either.
>
> Serene
>
> --
> 42 Magazine, celebrating life with meaning. Inaugural issue March '09!http://42magazine.com
>
> "I am an agnostic only to the extent that I am agnostic about fairies at
> the bottom of the garden." -- Richard Dawkins

Hehe.

--Bryan

In article <ltypl.21201$[email protected]>,
notbob <[email protected]> wrote:

> Local store has good sale on chuck, so I thought I'd experiment. Being at
> 7200 ft elev, I figured I'd use my pressure cooker, both for quicker cooking
> and less liquid (you all know my abhorance for cooking meat in liquid!).
> Anyway, anyone have a simple recipe that enhances beef flavor without adding
> a lot of other flavors. I'll try adding veggies after refining the
> beef-only essence. Thanx.
>
> nb

Chuck won't take long in a PC. I'd time it (personally) for 25 minutes
after it comes up to pressure. Hard/root veggies can be cooked with it
for a single "pot roast".
--
Peace! Om

I find hope in the darkest of days, and focus in the brightest. I do not judge the universe. -- Dalai Lama

Serene Vannoy wrote:
> notbob wrote:
>> Local store has good sale on chuck, so I thought I'd experiment. Being at
>> 7200 ft elev, I figured I'd use my pressure cooker, both
>> for quicker cooking and less liquid (you all know my abhorance for
>> cooking meat in liquid!). Anyway, anyone have a simple recipe that
>> enhances beef flavor without adding a lot of other flavors. I'll
>> try adding veggies after refining the beef-only essence. Thanx.
>
> I do mine in a pressure-cooker, and I usually just add a minimal
> amount of water, a generous amount of garlic, onions (fresh or dried
> -- no onion soup mix, thank you), salt, and pepper.
>
> Serene
The only thing I do differently is to brown the onions and roast before
putting it in the pressure cooker with water to about half way up the roast.
Salt and pepper of course. After the meat is mostly done I add potatoes and
carrots and let the whole thing cook without pressure -- takes maybe another
20 minutes and avoids overcooking the veggies.
Janet

On 2009-02-26, Janet Bostwick <[email protected]> wrote:

> The only thing I do differently is to brown the onions and roast before
> putting it in the pressure cooker.......

At least the roast. Good catch.

> with water to about half way up the roast.

I'm gonna go with jes touch roast at top of off-bottom plate.

> Salt and pepper of course. After the meat is mostly done I add potatoes and
> carrots and let the whole thing cook without pressure -- takes maybe another
> 20 minutes and avoids overcooking the veggies.

Agreed. Maybe at half pressure for 10 mins. I'm still playing with this
altitude thing. Very weird. My quiche tasted great, but took 50% more time
and was a bit dry.

nb

Omelet said...

> In article <ltypl.21201$[email protected]>,
> notbob <[email protected]> wrote:
>
>> Local store has good sale on chuck, so I thought I'd experiment. Being
>> at 7200 ft elev, I figured I'd use my pressure cooker, both for quicker
>> cooking and less liquid (you all know my abhorance for cooking meat in
>> liquid!). Anyway, anyone have a simple recipe that enhances beef flavor
>> without adding a lot of other flavors. I'll try adding veggies after
>> refining the beef-only essence. Thanx.
>>
>> nb
>
> Chuck won't take long in a PC. I'd time it (personally) for 25 minutes
> after it comes up to pressure. Hard/root veggies can be cooked with it
> for a single "pot roast".


Om,

Is pot roast going to brown in a PC?

Best,

Andy

On 2009-02-26, Andy <[email protected]> wrote:
>
> Is pot roast going to brown in a PC?

Of course. Not gonna waste all that good fond.

nb

notbob <[email protected]> wrote in
news:nwApl.21656$[email protected]:

> On 2009-02-26, Janet Bostwick <[email protected]> wrote:
>
>> The only thing I do differently is to brown the onions and roast
>> before putting it in the pressure cooker.......
>
> At least the roast. Good catch.
>
>> with water to about half way up the roast.
>
> I'm gonna go with jes touch roast at top of off-bottom plate.
>
>> Salt and pepper of course. After the meat is mostly done I add
>> potatoes and carrots and let the whole thing cook without pressure --
>> takes maybe another 20 minutes and avoids overcooking the veggies.
>
> Agreed. Maybe at half pressure for 10 mins. I'm still playing with
> this altitude thing. Very weird. My quiche tasted great, but took
> 50% more time and was a bit dry.
>
> nb
>
>
>

try using some beer instead of water, or try some beef consumee. Maggi
Sauce has a nice 'beefy' flavor but is a tad high in salt.

--

The beet goes on -Alan

notbob wrote:
> On 2009-02-26, Janet Bostwick <[email protected]> wrote:
>
>> The only thing I do differently is to brown the onions and roast
>> before putting it in the pressure cooker.......
>
> At least the roast. Good catch.
snip
> nb

Browning the onions adds flavor and color to the gravy. By the time you're
done with pressuring, the onions are mostly dissolved. I do the same if I
am cooking the pot roast the cook top slow way. Makes a big difference.
Janet

"notbob" <[email protected]> wrote in message
news:ltypl.21201$[email protected]..
> Local store has good sale on chuck, so I thought I'd experiment. Being at
> 7200 ft elev, I figured I'd use my pressure cooker, both for quicker
> cooking
> and less liquid (you all know my abhorance for cooking meat in liquid!).
> Anyway, anyone have a simple recipe that enhances beef flavor without
> adding
> a lot of other flavors. I'll try adding veggies after refining the
> beef-only essence. Thanx.
>
> nb

I'd try making Boeuf Bourguignon. I'd simmer the wine on top of the stove
for a bit to get rid of the alcohol components. We don't use burgundy
because of its price. Use any fruity California red wine. An inexpensive
Zinfandel, merlot, or cabernet works just fine. I'd set the pressure low
enough to allow the chuck to slowly break down, as you do at sea level.
Chuck needs time and a low temp to achieve the tenderness you want. Look at
this recipe from Gourmet Magazine.
http://www.epicurious.com/recipes/fo...guignon-104754

Ed

In article <[email protected]>, Andy <[email protected]> wrote:

> Omelet said...
>
> > In article <ltypl.21201$[email protected]>,
> > notbob <[email protected]> wrote:
> >
> >> Local store has good sale on chuck, so I thought I'd experiment. Being
> >> at 7200 ft elev, I figured I'd use my pressure cooker, both for quicker
> >> cooking and less liquid (you all know my abhorance for cooking meat in
> >> liquid!). Anyway, anyone have a simple recipe that enhances beef flavor
> >> without adding a lot of other flavors. I'll try adding veggies after
> >> refining the beef-only essence. Thanx.
> >>
> >> nb
> >
> > Chuck won't take long in a PC. I'd time it (personally) for 25 minutes
> > after it comes up to pressure. Hard/root veggies can be cooked with it
> > for a single "pot roast".
>
>
> Om,
>
> Is pot roast going to brown in a PC?
>
> Best,
>
> Andy

Only if you brown it ahead of time before you START the PC.
--
Peace! Om

I find hope in the darkest of days, and focus in the brightest. I do not judge the universe. -- Dalai Lama

In article <[email protected]>,
hahabogus <[email protected]> wrote:

> notbob <[email protected]> wrote in
> news:nwApl.21656$[email protected]:
>
> > On 2009-02-26, Janet Bostwick <[email protected]> wrote:
> >
> >> The only thing I do differently is to brown the onions and roast
> >> before putting it in the pressure cooker.......
> >
> > At least the roast. Good catch.
> >
> >> with water to about half way up the roast.
> >
> > I'm gonna go with jes touch roast at top of off-bottom plate.
> >
> >> Salt and pepper of course. After the meat is mostly done I add
> >> potatoes and carrots and let the whole thing cook without pressure --
> >> takes maybe another 20 minutes and avoids overcooking the veggies.
> >
> > Agreed. Maybe at half pressure for 10 mins. I'm still playing with
> > this altitude thing. Very weird. My quiche tasted great, but took
> > 50% more time and was a bit dry.
> >
> > nb
> >
> >
> >
>
> try using some beer instead of water, or try some beef consumee. Maggi
> Sauce has a nice 'beefy' flavor but is a tad high in salt.

Try some leftover coffee.

Seriously.
--
Peace! Om

I find hope in the darkest of days, and focus in the brightest. I do not judge the universe. -- Dalai Lama

"notbob" <[email protected]> wrote in message
news:ltypl.21201$[email protected]..
> Local store has good sale on chuck, so I thought I'd experiment. Being at
> 7200 ft elev, I figured I'd use my pressure cooker, both for quicker
> cooking
> and less liquid (you all know my abhorance for cooking meat in liquid!).
> Anyway, anyone have a simple recipe that enhances beef flavor without
> adding
> a lot of other flavors. I'll try adding veggies after refining the
> beef-only essence. Thanx.
>
> nb

Add tomatoes and/or mushrooms as they are naturally high in glutamate -
Glutamate is perceived as a beefy or meaty flavor.

see Umami.

Dimitri

On 2009-02-26, hahabogus <[email protected]> wrote:

> try using some beer instead of water, or try some beef consumee. Maggi
> Sauce has a nice 'beefy' flavor but is a tad high in salt.

I was gonna try some Better Than Boullion and reduce the salt.

nb

On 2009-02-26, Omelet <[email protected]> wrote:

> Try some leftover coffee.
>
> Seriously.

I have no doubt. I've used coffee as a flavor component for years. Now
that I have my espresso machine back up, I plan on resuming that good ol'
dash o' joe. In fact, that reminds me of why my last few batches of
notbob's beans have lacked that certain someting.

nb

"notbob" <[email protected]> wrote in message
news:ltypl.21201$[email protected]..
> Local store has good sale on chuck, so I thought I'd experiment. Being at
> 7200 ft elev, I figured I'd use my pressure cooker, both for quicker
> cooking
> and less liquid (you all know my abhorance for cooking meat in liquid!).
> Anyway, anyone have a simple recipe that enhances beef flavor without
> adding
> a lot of other flavors. I'll try adding veggies after refining the
> beef-only essence. Thanx.
>
> nb

My uncle Jimmy makes the best pot roast I've had since Grandma Ma passed
away...he does it in the pressure cooker with just a good cut of beef (a
good chuck, 7 bone, etc), seasoned with salt & pepper, with quartered
onions. It's always tender and tasty and the gravy's good too. I'll ask my
mom if there's anything I'm missing but I think that's it.

kimberly

On 2009-02-26, Theron <[email protected]> wrote:

> I'd try making Boeuf Bourguignon.

I ran across this recipe earlier today, but thanks just the same. I'm
definitely going to try it when I get a bottle of wine.

> An inexpensive Zinfandel.....

Not familiar with such an animal.

nb