|Nutritional Guidelines (per serving)|
|Servings: Serves 6 to 8|
|Amount per serving|
|% Daily Value*|
|Total Fat 20g||25%|
|Saturated Fat 8g||39%|
|Total Carbohydrate 9g||3%|
|Dietary Fiber 1g||3%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
This simple recipe lets you serve homestyle tender, savory beef in just about an hour! It's seasoned simply with salt, seasoned salt, and smoked paprika. You can add other spices and herbs to this recipe if you'd like to change the flavor.
Some dried marjoram or thyme would be good additions to this recipe. Oregano adds a spicier note, and rosemary is woodsy and piney. Use your best judgment when deciding how to season your food.
A pressure cooker is a fabulous appliance that lets you serve old-fashioned, typically long-cooking recipes like this one on a weeknight. Make sure that you read the instruction book that comes with the appliance before you use it, and be sure that you understand how it works. You don't need to be afraid of modern pressure cookers, as you might the old-fashioned ones because there are tons of safety features built in these days.
- 1 (3 to 4 pound) beef chuck roast
- 1 teaspoon salt
- 1/2 teaspoon seasoned salt
- 1 teaspoon smoked paprika
- 1 onion, chopped
- 4 cloves garlic, minced
- 4 cups beef broth
Trim any excess visible fat from the roast and discard. In a small bowl, combine the salt, seasoned salt, pepper, and paprika. Rub this mixture into all sides of the meat.
In the pressure cooker, combine the seasoned beef with the onion, garlic, and beef stock.
Place the lid on the pressure cooker, lock it down and cook under 15 pounds pressure (high) for 50 to 60 minutes.
Bring down the pressure according to the instructions for your particular model, and open the cooker; test the meat to see if it is tender and at least 140 F in the center on an instant meat thermometer. If not, you can put the cooker back together and pressure cook for another 5 to 10 minutes.
Test the meat again to make sure the temperature is right. For medium-rare, cook to 140 F. For medium doneness, cook to 150 F. And for well done, cook to 160 F.
Remove the meat from the pressure cooker and cover; let stand for 10 minutes before carving. You can make a great gravy out of the liquid in the pressure cooker in the meantime. Decant it into a saucepan and cook over high heat until the liquid is reduced by about half. For a thicker gravy, add 1 to 2 tablespoons of cornstarch or flour mixed with about 1/4 cup water and let cook until thickened. Serve the gravy along with the meat.