The Beef Pot Roast with vegetables is an original recipe from my family’s tradition. Grandma Benedetta prepares it this way to make it tender. Without marinating and with quick cooking in a pressure cooker. Traditional pan cooking can take more than 3 hours.
SEASON for pot roast: ideal in the cold season.
MEAT main course RECIPES
- Difficulty: Medium
- Cost: Moderate
- Rest time: 2 Hours
- Preparation time: 30 Minutes
- Portions: 6People
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Autumn, Winter, and Spring
- Energy 329.93 (Kcal)
- Carbohydrates 14.63 (g) of which sugars 3.31 (g)
- Proteins 36.90 (g)
- Fat 13.86 (g) of which saturated 3.24 (g)of which unsaturated 6.56 (g)
- Fibers 1.51 (g)
- Sodium 2,739.58 (mg)
Indicative values for a portion of 210 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Beef Pot Roast
For the beef cut to use, it’s always best to ask your trusted butcher for advice. My mother-in-law uses the Chuck (or Clod), I used the Knuckle (or Round) in this recipe. Some people use the Round or the Cheek.
- 2.54 lbs beef (for pot roast)
- 2 yellow onions (about 14 oz)
- 2 stalks celery (1.76 – 3.5 oz)
- 1 carrot (small)
- to taste coarse salt (about 1 tbsp)
- to taste rosemary (chopped)
- 2 cloves (optional)
- 3.5 oz peanut oil (or extra virgin olive oil)
- 1/3 cup wine (white or red: Barbera, Barolo, Chianti or beer)
For a richer sauce, add 14 oz of mixed fresh, frozen or dried mushrooms (porcini, honey mushrooms, champignons…)
Tools
- Cutting Board
- Knife with a sharp smooth blade
- Pressure Cooker
- Pan large and shallow with lid
- Ladle
Preparation
Wash and chop the vegetables into large pieces: onions, celery, and carrot. Place them in the pressure cooker.
Add the beef cut (tie with kitchen string if necessary) and pour over: the salt, spices, oil, and preferred wine.
Close the pressure cooker and turn on the heat. When it whistles, lower the flame and let it cook slowly for at least an hour.
Once time has elapsed, turn off the heat and let the pressure cooker vent. Then remove the meat and place it on a plate to cool.
Meanwhile, you can blend all the vegetables and pour the resulting sauce into a large skillet where you’ll add the pot roast slices once cooled and easier to slice.
Before serving the pot roast, warm it for at least ten minutes (the longer it cooks, the more tender the meat gets) in slices in its vegetable broth. Let the sauce dry according to taste.
Serve with polenta or roasted or boiled potatoes.
STORAGE of beef pot roast
Store the beef pot roast, sliced and immersed in its sauce:
– in the fridge for up to 5 days
– in the freezer for 4 – 12 months
