Pressure Cooker Pot Roast Converted to VitaClay Cooker
Recipe courtesy of The Domestic Man Converted to VitaClay Link: https://thedomesticman.com/2015/12/22/pressure-cooker-pot-roast/
Due to customers’ requests, we converted popular pressure cooking recipes into VitaClay. Why? Unmatched results.
Pot roast has always been a family favorite. When using tougher cuts of beef like chuck roast, slow cooking works best as it melts the tough connective tissue between the muscle fibers, bringing a fork-tender, juicy, and flavorful meat. At most, slow cooking a pot roast requires 8-hours (on low) or 4 hours (on high) on other slow cookers but with VitaClay, the long wait is over!
2-3 lbs boneless chuck roast (3-4 lbs bone-in)
1/2 tsp kosher salt
1/4 tsp black pepper
2 tbsp ghee
1 small yellow onion, chopped
1 clove garlic, minced
1 tbsp tomato paste
1 cup beef broth
1 cup chicken broth
1/4 cup red wine (1 tbsp red wine vinegar for Whole30)
1 tbsp Worcestershire sauce (fish sauce okay)
1 1/2 lbs red potatoes, cut into bite-sized chunks
1 lb carrots, cut into bite-sized chunks
8oz white mushrooms, cut in half
salt and pepper to taste
Season the roast liberally with salt and pepper.
Heat the ghee in a skillet over medium-high heat until simmering (about 2 minutes). Add the roast and brown on one side, then flip and brown the other side (about 6 minutes each side). Remove the roast and set aside.
Reduce heat to medium and add the onion and sauté until softened( about 4 minutes, stirring often). Add the garlic and tomato paste, and stir together until aromatic( about 30 seconds; add the broths, wine, and Worcestershire sauce. Stir to combine, then transfer to your VitaClay.;
Add all other ingredients into your VitaClay Pot then add the roast and any accumulated juices on top.
Pour in the broth and set to cook on “Soup” for 3 hours.
Optional (Oven cooking):
Carefully remove the roast and vegetables from your VitaClay cooker and transfer to a rimmed baking sheet. Transfer the sauce to a saucepan and bring to a simmer over medium-high heat; simmer until reduced by half, about 10 minutes.
As the sauce reduces, add the baking sheet to the oven and broil until the top of the roast is crispy and the vegetables are browned, about 5 minutes, flipping and jostling the vegetables every couple of minutes. Remove the roast and transfer it to a cutting board; allow to rest for 10 minutes. Transfer the vegetables to a platter and loosely tent with tin foil to keep warm.
Slice the roast and place it on a platter; add the vegetables to the platter. Once the liquid has reduced by about half, taste it and add salt and pepper as needed, then pour some of it over the roast and vegetables. Serve immediately with the sauce as a gravy.