- Prep
- 20 min
- Cook
- 30 min
- Total time
- 50 min
- Yield
- 4 servings
- Difficulty
- EASY
- Calories
- 450 kcal
Quick summary
“A tasty and nutritious pot roast, perfect for quick and practical meals. It is worth making due to the soft texture and intense flavor of the vegetables and meat.”
What you need to know
- Utiliza uma panela de pressão, facilitando o cozimento e preservando os nutrientes dos legumes
- Permite a adição de diversos temperos e legumes, dando variedade ao prato
- É um prato completo, com carnes e vegetais, ideal para refeições de família
Ingredients
Main
- 1 kg beef (such as chuck or shoulder) in cubes
- 4 medium potatoes cut into cubes
- 2 sliced carrots
- 1 chopped onion
- 3 mashed garlic cloves
- 2 tomates picados
- 1 tablespoon of oil
- 2 bay leaves
- Salt and pepper to taste
Instructions
Principal
- In a pressure cooker, heat the oil and brown the meat over high heat.
- Add the onion and garlic, sautéing until they are translucent.
- Incorporate the tomatoes and season with salt, pepper, and bay leaves.
- Cover the meat with water and cover the pot. Cook for 40 minutes after reaching pressure.
- After this time, release the pressure, add the potatoes and carrots, and if necessary, more water.
- Cover again and cook for another 20 minutes.
- Turn off the heat and let the pressure release naturally before opening the pan.
- Check the seasonings and adjust if necessary.
Chef's tips
- Cozinhe a carne primeiro para garantir que ela fique macia e absorva os temperos
- Verifique a pressão na panela para evitar desperdício de água e mantenha o sabor intenso
- Adicione uma colher de chá de azeite no final para um brilho atraente e saboroso
Variations
- Incluir peitos de frango ou frango desfiado para uma versão à base de frango
- Adicionar abobrinhas e pimentões para um prato mais colorido e fresco
- Usar carne moída e formar bolinhas para uma versão mais fácil de preparo
Substitutions
- Usar carne suína em cubos em vez de carne bovina
- Adicionar milho verde ou brócolis na panela para variar os legumes
- Substituir as folhas de louro por folhas de alecrim ou manjericão
How to store
Leave the pot roast in an airtight container after cooling and store in the refrigerator for up to 3 days. Serve warm or cold, depending on taste.
Can it be frozen?
Freezing is not recommended, as it may compromise the texture and flavor of the dish. If you want to freeze, prepare in individual portions and thaw in the refrigerator before heating.
What to serve with
It pairs well with white or brown rice, mashed potatoes, or a green salad. It also pairs well with a good red wine or chardonnay.
Frequently asked questions
How can I make the pot roast crispier?
For a crispy texture, you can add a teaspoon of sugar to the pan during cooking, but not too close to the end, so as not to burn.
Is it safe to eat this dish cold?
Yes, this pot roast can be served cold or warm. To serve cold, let it cool completely and cover with plastic wrap.
Can other vegetables be added to the recipe?
Yes, you can add other vegetables like cauliflower, zucchini, bell pepper, or green corn to vary the flavor and texture.
What is the best meat for this roast?
The best meat for this roast is beef, such as chuck or shank, but you can use cubed pork as a substitute.
