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Prep time
20 hours
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Cook time
1 hour 20 minutes
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Serves
4-6
Author Notes
This is a “Persian-ish” recipe that I created as a variation of the traditional roast beef or lamb that is served with “Baghali Polo” or Persian dill and fava bean rice. Making a whole roast can seem intimidating, but in this recipe, the pressure cooker does most of the work for you. The combination of curry and garlic really amps up the flavor of the meat and creates an end product that literally melts in your mouth. —Anais Babajanian
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Ingredients
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2 pounds
Beef chuck roast
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1
Yellow onion, finely chopped
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Garlic: 4 cloves minced, 10 cloves sliced in half lengthwise
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1
Stalk celery, diced
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1
Carrot, diced
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1 tablespoon
Tomato paste
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1 cup
Beef broth
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1 tablespoon
Vegetable oil/canola oil
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1 tablespoon
Curry powder
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2
Bay leaves
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1.5 teaspoons
Kosher salt
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Freshly cracked black pepper, to taste
Directions
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Cut about 20 slits in the roast, evenly on both sides, and stuff slits with the sliced garlic cloves. Season with about 1 tsp salt and freshly cracked black pepper.
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In a pressure cooker/instant pot, put it on “Browning” mode, add in oil, and sear the roast on all sides until golden-brown. Remove and set aside.
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Switch the pressure cooker/instant pot to “Sauté” mode, and add in onions, celery, and carrots. Stir and cook for about 3-4 minutes, until softened. Add in garlic and curry powder, and stir through for another minute.
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Add in tomato paste, and stir to combine with vegetables, until it starts to darken - about 1 minute. Add in broth, bay leaves, and 1/2 tsp salt and pepper, to taste. Stir to combine, and bring to a simmer.
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Add roast back to the pot, close the lid, and set to cook on high pressure for 55 minutes. Once timer goes off, release pressure valve.
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Once pressure has been completely released, open lid and carefully remove the roast.
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With an immersion blender, blend the sauce until smooth. You can also do this in a regular blender.
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Cut up roast, and serve with sauce on top and your favorite side!
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