Tender juicy roast - YUM - an Atkins Diet follower's delight. Here's how I do it and hubby raves! Serve this with green beans and mashed potatoes - and you've got a 5 ★ meal.
Best Beef Roast
Ingredients:
A 3 - 4 pound chuck roast
salt, pepper, granulated garlic, steak dust seasoning
12 oz bottle of good quality dark ale/beer (Amber Bock or Octoberfest or Sam Adams Winter Lager)
1 medium onion, diced
1 - 3 Bay Leaves
2 - 4 beef boullion cubes (minimal salt here)
Directions:
Trim roast of excess fat. Heat a skillet over medium-high heat. Sprinkle roast with salt, pepper, garlic and steak dust. Place in skillet and brown roast on all sides.
Put roast in pressure cooker. Add onion, bay leaves, boullion cubes and pour in beer. Add another bottle's worth of water.
Lock on your lid. Set pressure cooker to high pressure for 1 hour according to your cooker's directions.
Let pressure release naturally - this helps with the texture/tenderness of the meat. Slice across the grain into 6 - 8 servings.
Reserve cooking liquid. Use it to make gravy with a cornstarch slurry (2 Tablespoons cornstarch to 1/4 cup cold water). Bring liquid to a boil, pour in slurry and whisk to combine. Cook about 2 - 5 minutes or until thickened. Taste for seasoning (salt & pepper) before serving.
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