It’s hard to believe: a meltingly tender pot roast in an hour. The pressure cooker builds slow-cooked taste into this quickie dish. This roast gets its flavor from red wine, garlic, and rosemary. An orange zest gremolata stirred in at the end gives it a little pizzazz. Buon appetito!
SERVES: 6
INGREDIENTS:
- 2 tablespoons extra-virgin olive oil
- 2 cups coarsely chopped sweet onions, such as Vidalia
- 3 carrots, coarsely chopped
- 1 tablespoon finely chopped fresh rosemary
- One 3~- to 4-pound boneless chuck roast, tied with butcher’s twine at 1-inch intervals
- 2 teaspoons salt, plus more if needed
- 1 teaspoon freshly ground black pepper, plus more if needed
- 1 cup full-bodied red wine, such as Chianti, Zinfandel, or Barolo
- ~ cup beef stock (page 20) or store-bought beef broth
- 2 teaspoons cornstarch
- Grated zest of 1 orange
- 2 garlic cloves, minced
- 2 tablespoons finely chopped fresh flat-leaf parsley
INSTRUCTIONS:
- Heat the oil in the pressure cooker over medium-high heat. Add the onions, carrots, and rosemary and sauté for 2 minutes, or until the onions begin to soften. Sprinkle the roast with the salt and pepper and add it to the pot. Pour in the wine and stock. Lock the lid in place and cook at high pressure for 45 to 55 minutes, depending on the weight of the roast.
- Release the pressure naturally and remove the lid, tilting the pot away from you to avoid the escaping steam. Remove the beef from the pan and cover loosely with aluminum foil. Skim off any excess fat from the sauce and taste for seasoning, adding more salt and pepper as necessary.
- Bring the sauce to a boil. Mix the cornstarch with 1/4 cup of the sauce and stir it into the pot. Bring the liquid to a boil, whisking until glossy and thickened. In a small bowl, mix together the orange zest, garlic, and parsley and stir into the sauce. Slice the meat, return it to the sauce, and serve.
