Rump Roast in an Hour (Serves 7-8)
Cows raised on grass are healthier than cows raised on corn and soybeans. The resulting meat is lower in fat and higher in beneficial omega-3 fatty acids. Grass fed beef is increasingly available directly from ranchers. I bought the rump roast in this story at the Alpharetta Farmers Market from Bobby and Jennifer deGraan of deGraan Farms in Calhoun, Georgia. I like knowing the people who raised my supper. I liked it so much that I am thinking about getting a chest-type freezer and buying half a steer
Prep and cook time: 60-70 minutes
1 3.82 pound chuck roast (mine was frozen)
2 sweet yellow onions
Extra virgin olive oil
Red chili powder
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 rump roast spends about 60 minutes cooking – 10 minutes while the pressure in the cooker moves up to high, 40 minutes under high pressure, and about 10 minutes while the pressure comes down far enough after removing the pot from heat to remove the top.
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.
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 cooked it 40 minutes. The result was medium to medium-well doneness.
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!
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