This will be known as the pièce de résistance of Nomenom.
My Mom’s Pot Roast is my absolute favorite meal of all time. I have tried to match her on most everything I cook because she cooks better than anyone I know! After cooking for 20 years, I think I came close tonight!!! I do a couple of things different than she does, but that didn’t seem to matter.
I have tried a number of things when cooking a roast, but one thing is crucial if you ask me; it has got to be a boneless, chuck roast. It has just the right amount of fat marbling to make it tender and tasty. I’ve tried different cuts of meat because I could never remember which one my Mom used. This time, I remembered!
Now that’s one beautiful piece of meat! The roast I bought was three pounds. The first thing I do is put my pressed garlic, salt, and pepper into a bowl and mix well. I like a good bit of garlic, but the amount depends on individual taste. With a knife, stab the roast, making slits about an inch or two apart. Stuff the garlic paste into the holes, making sure to use only half, as you will need some for the other side. Now, season the surface of the meat with a generous amount of salt and pepper and rub it in. Turn the roast over and repeat.
Let the roast ‘marinate’ at room temperature for 30 minutes. I’ve never done before and probably what made the difference!
In a large, heavy bottom pot, pour enough vegetable oil to cover the bottom. Turn the fire to high and allow the oil to get hot. I carefully place my roast in the pot and push the meat flat. Let the meat cook on high for approximately five minutes per side. Then, I remove the roast and place it in my pressure cooker.
In the pot, there will be the drippings from browning the roast. With the fire still on high, pour in the chopped onions. I close the lid and turn the fire off when steam escapes from the cover. Let the onions sit for five minutes then open and scrape the crust from the pot. Pour the contents of the pot into the pressure cooker with the roast.
Add enough water to the pressure cooker to reach the top of the roast. Close the lid and turn the fire to high. When the steam begins to release from the valve, turn the fire to medium.
After one hour, turn the fire off and release the pressure valve. Remove the roast carefully; mine was falling apart!
I skim the oil from the gravy, add water, then thicken it with a flour and water mixture. If more instruction is desired, follow this link to Hamburger Steaks and Gravy.
I made homemade mashed potatoes and corn, two staples in my house!
NOMENOM, NOMENOM, NOMENOM!!!
WHAT YOU WILL NEED: (what I used)
- 1 – 3 lb Beef, Chuck Roast
- 5-6 toes pressed Garlic
- 1 tbsp Salt
- 1/2 tsp Black Pepper
- Vegetable Oil
- 1 chopped Onion