Sunday Braised Chuck Roast

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Pressure Cooker Method

1. Prepare the Pan:  Roughly chop the onion, celery, and garlic.  Place them into the bottom of the pressure cooker and set aside.
2. Sear the Roast: Season the roast on all sides with salt and pepper.  Heat a cast-iron skillet or dutch oven over high heat for several minutes to ensure it is very hot.  Add a small amount of oil and immediately put the roast into the pan.  Sear on all sides for several minutes until the entire outside of the roast is caramelized and golden brown.  Remove the roast and place it into the pressure cooker.  While the pan is still hot, add 2-3 cups of beef stock and stir around while scraping the bottom of the pan to remove any burned bits.  Pour the beef stock from the pan into the pressure cooker and add the remaining beef stock.
3. Cook The Roast:  Seal the top of the pressure cooker and bring to high pressure over medium-high heat.  Once at high pressure reduce the heat to medium-low to maintain pressure.  Cook for 45 minutes and then remove from heat and release pressure using the quick-release method.
4. Add Additional Vegetables: While the pressure is releasing, peel and dice the potatoes.  Peel the carrots and cut into julienne.  Remove the lid from the pressure cooker once the pressure has released, then add the carrots and potatoes.  Put the lid back onto the pressure cooker and place it on the heat.  Bring to high pressure and cook for 2 minutes.  Remove from the heat and release the pressure using the quick-release method.
5. Make the Gravy:  Remove about 2 cups of the cooking liquid from the pan and put it through a fine-mesh strainer.  Put the liquid into a small saucepan and add the corn starch.  Stir with a wire whisk until all the lumps are smoothed out.  Bring the liquid to a simmer until it has thickened and formed a thick gravy.  Add salt and pepper to taste.
6. Serve:  Remove the roast from the pot and separate any fat from the meat.  Place a portion of meat, potatoes, and carrots onto each plate and top with gravy.  Enjoy!

Slow Cooker Method

1. Prepare the Pan:  Roughly chop the onion, celery, and garlic.  Place them into the bottom of the slow cooker; set aside.
2. Sear the Roast: Season the roast on all sides with salt and pepper.  Heat a cast-iron skillet or dutch oven over high heat for several minutes to ensure it is very hot.  Add a small amount of oil and immediately put the roast into the pan.  Sear on all sides for several minutes until the entire outside of the roast is caramelized and golden brown.  Remove the roast and place it into the slow cooker.  While the pan is still hot, add 2-3 cups of beef stock and stir around while scraping the bottom of the pan to remove any burned bits.  Pour the beef stock from the pan into the slow cooker and add the remaining beef stock.
3. Cook The Roast:  Cover the slow cooker and cook over high heat for 3-4 hours or low heat for 6-8 hours until the roast is tender when poked with a fork.
4. Add Additional Vegetables: Peel and dice the potatoes.  Peel the carrots and cut into julienne.  Add the vegetables to the slow cooker and cook on high for 1.5-3 hours more until the vegetables are tender.
5. Make the Gravy:  Remove about 2 cups of the cooking liquid from the pan and put it through a fine-mesh strainer.  Put the liquid into a small saucepan and add the corn starch.  Stir with a wire whisk until all the lumps are smoothed out.  Bring the liquid to a simmer until it has thickened and formed a thick gravy.  Add salt and pepper to taste.
6. Serve:  Remove the roast from the pot and separate any fat from the meat.  Place a portion of meat, potatoes, and carrots onto each plate and top with gravy.  Enjoy!

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