I made this for Christmas and it was delicious! I loved how brown the meat got and that I could make gravy from the veggies and broth. It sliced beautifully and tasted great! My family loved it! Thanks so much!
That looks delicious, but it needs a side of potatoes.
Rather brown the meat first and use the same fat to caramelize the veges. Don't see the need for the baking soda.
Can I add potatoes and carrots on top the beef while cooking or is that to much food?
It just needed a few bits of parsley garnish at the end, otherwise…. delicious!
There is no logical reason not to sear the meat, it produces a tremendous amount of flavor and adds very little time in preparing the roast. This is the first time I've ever disagreed with an ATK method.
This is the first time that my recipe kills your recipe. This is NOT good. At least two major mistakes, not browning the meat first and not adding half a bottle of cheap cabernet sauvignon wine to the broth. There are others but these are the biggest ones. The meat is still much too tough. It should be so soft you could easily cut it with the side of a fork. Personally I prefer mashed potatoes and I add a lot more onions and carrots which I don't turn into gravy. At the end I throw in frozen peas just to thaw them out, not to cook them into canned peas. Brown the meat in a large skillet, pour off the fat but keep the fond, add the other ingredients (I don't add celery or any spices), bring to a boil and then simmer for about 5 or 6 hours until the meat is super fork tender. Add more beef broth as needed to keep the liquid level high.
A must try!
I cook meat just like that, but why not brown the meat?? It takes just five minutes.
2:36where you going with my flava this is my absolute most favourite thing ever 😂
Yummm
You guys should make more Instant Pot recipes rather then regular pressure cooker, it's a very popular kitchen device now.
No Lipton onion soup? This is not pot roast.
Elle, you’re a star. Thanks for the great vid and recipe. “Where you goin with my flavour” 😂
Is separating the fat necessary? Wouldn't it make stock flavorful? I'm new to this, sorry if this question is silly.
I would like to see ATK do something with sous vide cooking.
Great recipe and greater method/technique how aside, “If you don’t have 3 hours, you probably should make something else.” Unless you have a pressure cooker. That’s just me.
Ive blended the veggies for the gravy and it is excellent. Never tried the baking soda. So doing next time
Am I the only one that doesn’t kikevthe browned “bits” that everyone raves about? They always make my food taste burned, even though I didn’t burn anything. Am I doing something wrong?
Complains that pressure cooking makes fatty meat but adds all that butter in both the pot and the gravy. Looks good though!
Amazing recipe!
I simply don’t understand why the roast wasn’t seared prior (no explanation given but was mentioned) and cold butter added at the end of the reduced sauce thickens naturally whilst adding a sheen.
Yumm
what's the blender brand?
Instant pot is the way to go. Sauté beef with onions till brown, pressure cook, add carrots and beets , pressure cook 10 min, add corn mushrooms pressure cook 5. Viola. Use short ribs cut into 3” sections that way the broth is really delicious.
You have convinced me. When I move into my apartment, I will definitely get a pressure cooker.
That gravy looked amazing
Love Elle's videos! Can you do some instant pot recipes..this one in particular? Thanks
sounds good but do you have a conversion table for using an instant pot instead.
Hey! I will do the dishes but can I have some for lunch…………… friend? Ps. Looks Great! 😉
Why do pressure cooker recipes always try to tell you that the time to make the meal is the time you spend at pressure? "Hey, pot roast in 55 minutes!" It wasn't 55 minutes. It was 55 + time to get to pressure + time to release the pressure + rest time = probably 90-ish minutes. Isn't it cool that it takes half the time of the 3 hour method? Why try to claim 55 minutes?
Heads up to all you can get the same results with an instant pot tried them both no difference.
I made this for Christmas and it was delicious! I loved how brown the meat got and that I could make gravy from the veggies and broth. It sliced beautifully and tasted great! My family loved it! Thanks so much!
That looks delicious, but it needs a side of potatoes.
Rather brown the meat first and use the same fat to caramelize the veges. Don't see the need for the baking soda.
Can I add potatoes and carrots on top the beef while cooking or is that to much food?
It just needed a few bits of parsley garnish at the end, otherwise…. delicious!
There is no logical reason not to sear the meat, it produces a tremendous amount of flavor and adds very little time in preparing the roast. This is the first time I've ever disagreed with an ATK method.
This is the first time that my recipe kills your recipe. This is NOT good. At least two major mistakes, not browning the meat first and not adding half a bottle of cheap cabernet sauvignon wine to the broth. There are others but these are the biggest ones. The meat is still much too tough. It should be so soft you could easily cut it with the side of a fork. Personally I prefer mashed potatoes and I add a lot more onions and carrots which I don't turn into gravy. At the end I throw in frozen peas just to thaw them out, not to cook them into canned peas. Brown the meat in a large skillet, pour off the fat but keep the fond, add the other ingredients (I don't add celery or any spices), bring to a boil and then simmer for about 5 or 6 hours until the meat is super fork tender. Add more beef broth as needed to keep the liquid level high.
A must try!
I cook meat just like that, but why not brown the meat?? It takes just five minutes.
2:36 where you going with my flava
this is my absolute most favourite thing ever 😂
Yummm
You guys should make more Instant Pot recipes rather then regular pressure cooker, it's a very popular kitchen device now.
No Lipton onion soup? This is not pot roast.
Elle, you’re a star. Thanks for the great vid and recipe. “Where you goin with my flavour” 😂
Is separating the fat necessary? Wouldn't it make stock flavorful?
I'm new to this, sorry if this question is silly.
I would like to see ATK do something with sous vide cooking.
Great recipe and greater method/technique how aside,
“If you don’t have 3 hours, you probably should make something else.” Unless you have a pressure cooker. That’s just me.
Ive blended the veggies for the gravy and it is excellent. Never tried the baking soda. So doing next time
Am I the only one that doesn’t kikevthe browned “bits” that everyone raves about? They always make my food taste burned, even though I didn’t burn anything. Am I doing something wrong?
Complains that pressure cooking makes fatty meat but adds all that butter in both the pot and the gravy. Looks good though!
Amazing recipe!
I simply don’t understand why the roast wasn’t seared prior (no explanation given but was mentioned) and cold butter added at the end of the reduced sauce thickens naturally whilst adding a sheen.
Yumm
what's the blender brand?
Instant pot is the way to go. Sauté beef with onions till brown, pressure cook, add carrots and beets , pressure cook 10 min, add corn mushrooms pressure cook 5. Viola. Use short ribs cut into 3” sections that way the broth is really delicious.
You have convinced me. When I move into my apartment, I will definitely get a pressure cooker.
That gravy looked amazing
Love Elle's videos! Can you do some instant pot recipes..this one in particular? Thanks
sounds good but do you have a conversion table for using an instant pot instead.
Hey! I will do the dishes but can I have some for lunch…………… friend?
Ps. Looks Great! 😉
Why do pressure cooker recipes always try to tell you that the time to make the meal is the time you spend at pressure? "Hey, pot roast in 55 minutes!" It wasn't 55 minutes. It was 55 + time to get to pressure + time to release the pressure + rest time = probably 90-ish minutes. Isn't it cool that it takes half the time of the 3 hour method? Why try to claim 55 minutes?
Heads up to all you can get the same results with an instant pot tried them both no difference.
Why not brown the meat in the oil first?
Slice the damn meat before cooking for 15 mins