Rump Roast with Carrots

Rump Roast with Carrots (Serves 7-8)

My favorite way to cook carrots is under a roast. The meat juices marinade the carrots and infuse them with incredible flavor. This recipe is an extension of my Rump Roast in an Hour recipe. Carrots cook fast in a pressure cooker, so you add them near the end of the cooking process. The tasty carrots that result are worth the effort.

Prep and cook time: 65-75 minutes

Ingredient list:

1 3.82 pound chuck roast (mine was frozen)
2 sweet yellow onions
2 pounds of baby cut carrots
2 cups of chicken broth
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 32 minutes. Turn off heat, use a quick release method to reduce pressure, and remove top. Remove roast from pot. Add carrots and 2 cups of chicken broth to pot. Dust the carrots with salt and garlic powder. Lay roast back on top of carrots. 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 8 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 carrots to plates with a slotted spoon. Add roast and  spoon on some onions and pot juices. Enjoy!

Notes: If you added the carrots at the start, they would cook to mush and blend into the pot juices too much to be fully enjoyed.

Thawing meat is not necessary before cooking in a pressure cooker. 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.

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

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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