Chuck Roast with Adraki Mushrooms and Tomatoes

Chuck Roast with Adraki Mushrooms and Tomatoes (Serves 7-8)

My mother tells me that chuck roast is my father’s favorite. My father is 89 years old, but I did not know that chuck roast was his favorite when I bought a four pounder at the Alpharetta Farmer’s Market this past Saturday. I should probably eat a few more before declaring my own favorite, but my grass fed chuck roast was exquisite. Note: I am sorry I did not take a picture of the whole roast, but had hungry guests and started slicing before thinking about it.

Thawing meat is not necessary before cooking in a pressure cooker and most grass fed beef is sold frozen. I simply ran cold water on my block of roast to make it easier to remove its packaging and got on with it. Here’s the story…

Chuck Roast
Prep and cook time: 60-70 minutes
Ingredient list:

1 3.91 pound chuck roast
2 sweet yellow onions
Extra virgin olive oil
Jamaican allspice
Red chili powder
Garlic powder
Salt

Directions: Add 2 tablespoons of olive oil to pressure cooker over medium heat. Chop onion into bite-sized pieces, add to pot, and cook 3-4 minutes, stirring occasionally. Dust generously with salt and garlic powder. Add 1 cup of water. Season roast on all sides with salt, garlic powder, red chili powder, and Jamaican allspice. Roasts are thick, so be sure to lay the spice on thick too. Add roast to pot. Lock top on pressure cooker. Increase heat to high. After achieving high pressure, reduce heat to the lowest level consistent with maintaining high pressure. Cook under high pressure for 40 minutes. Turn off heat, allow pressure to come down naturally, and remove top. Remove roast to a cutting board and slice into half-inch thick strips. Transfer to plates and enjoy!

Notes: The guideline I use to pressure cook beef is 12-15 minutes per inch of thickness. My meat was a little more than 2.5 inches thick and I started with it frozen, so I cooked it 40 minutes. The meat was not as tender as I am used to getting from the pressure cooker and I will probably keep my next chuck roast under pressure for an extra 10 minutes.

I love my Kuhn Rikon Duromatic Top Pressure Cooker 7.4-Quart that I ordered from Amazon.com. After reading a bunch of pressure cooker reviews, I decided to spend a little extra to get the one the New York Times described as the Mercedes-Benz of pressure cookers. Kuhn Rikon is a Swiss company. Pressure cookers are so popular in Switzerland that the average household has three!

Adraki Mushrooms and Tomatoes
Prep and cook time: 20-25 minutes
Ingredient list:

8-10 ounces of mushrooms
3-4 small tomatoes
1 sweet yellow onion
Extra virgin olive oil
Ground cumin
Ground ginger
Coriander powder
Turmeric
Red chili powder
Garam masala
Salt

Directions:

Chop onion and slice mushrooms and tomatoes into bite-sized pieces. Heat 2 tablespoons of olive oil over medium heat in wok. Add a heavy dusting of ground cumin and cook for 1 minute. Add onion and cook for 3-4 minutes, stirring occasionally, until onion begins to brown. Add a heavy dusting of ground ginger, coriander powder, turmeric, and salt and cook for 1 minute. Add tomatoes and a heavy dusting of red chili powder and cook for a few minutes, stirring occasionally. Add a little water if needed to keep the mixture wet. Stir in mushrooms and cook for 10 minutes under a cover. Remove cover, add garam masala, increase heat to high, and cook for 5 minutes, stirring frequently. Remove from heat and transfer to plates. Enjoy!

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