There are many ways to cook perfect beef; a medium-rare ribeye steak, boeuf bourguignon in red wine sauce, slow smoked beef brisket.1
My favorite? Pot roast. A big hunk of chuck shoulder, slow-simmered until it is fall apart tender, served with the pan sauce and a baked potato. This is one of my comfort meals, and I asked for it over and over as a child.
Time marches on, and I discovered the joy of pressure cooking in my 30s. It took me a while to perfect Pressure Cooker Pot Roast, but once I did…oh, my. Pot roast in a couple of hours, instead of spending all day? When I open the lid, and the smell of pot roast hits me, I get so excited. (That’s actually the blessing and the curse of this recipe; the sealed environment of the pressure cooker keeps a little more of the flavor in the pot roast, instead of letting it escape into the air…but you don’t get to smell it all day while it cooks. That’s OK - I’ll take the faster cooking time.)
Pressure Cooker Pot Roast - Time Lapse [YouTube.com]
Here is the original recipe: Pressure Cooker Beef Pot Roast
What do you think?
Questions? Other ideas? Leave them in the comments section below.