![]() ![]() ![]() If it is not cooked to your liking, return to the pot for another 5 to 10 minutes at the same setting - meat/stew at high pressure. Let the pressure release naturally for 10 minutes, then release the pressure manually, and take out the roast and test for doneness. Press the meat/stew button, and set the beef to cook at high pressure for 75 minutes. Pour tomatoes over roast and scatter garlic around it. In an Instant Pot or Electric Multi-Cooker: Coarsely chop tomatoes with their juice in a food processor (Gourmet’s suggestion) or go at them in their can with kitchen shears (my lazy preference) to break them up. Braise in middle of oven, covered, until very tender, 3 to 4 hours. Put roast in an ovenproof 4- to 5-quart heavy pot or a casserole dish with a lid - a tight fit is just fine, as it will shrink very soon. Coarsely chop tomatoes with their juice in a food processor (Gourmet’s suggestion) or go at them in their can with kitchen shears (my lazy preference) to break them up. InstantPot directions were added in January, 2019.ġ (3 to 3 1/2 pound) boneless beef chuck roast, tied with a stringġ head garlic, separated into cloves, left unpeeled Gourmet, February 2001 and The Gourmet Cookbook Oven-Braised Beef with Tomatoes and Garlic Six Months Ago: Apricot Pistachio Squaresġ.5 Years Ago: Strawberry Lime and Black Pepper PopsiclesĢ.5 Years Ago: Charred Pepper Steak Sauceģ.5 Years Ago: Tomato Salad with Crushed Croutons Seven years ago: Dulce de Leche Cheesecake Squares Six years ago: Crisp Black Bean Tacos with Feta and Slaw and Whole Lemon Tart One year ago: Chocolate Hazelnut Linzer Heartsįour years ago: Blood Orange Olive Oil Cake Now that it’s finally in our winter repertoire, I expect no less from it. I’m not surprised that Jane Lear said “it achieved immediate cult status among the Gourmet staff” and that Ruth Reichl, in the intro to The Gourmet Cookbook, said she’d be embarrassed to tell you how often she made this over the weekend just so she could reheat it on a weekday night. The 2001 version trimmed the ingredient list to three items - three! - just a big can of tomatoes, a head of garlic and a beef roast and the meltingly tender results are as magical and transformative as our other three-ingredient archive favorite, Marcella Hazan’s Tomato Sauce with Onion and Butter, all from less than 15 minutes active cooking time. And I’m never, ever able to resist the siren call of a recipe that promises transcendence in less than five ingredients.įirst published in Gourmet in 2001, this oven-braised beef recipe was inspired by two others, Laurie Colwin’s Aunt Gladys’s Beef (January 1992) and Nathalie Waag’s Leg of Lamb with Tomatoes and Garlic (September 1986). My favorite meals can be prepped in advance, often taste even better the second day, require no trips to specialty stores and are hard to mess up. ![]() Why are we pretending we have a team of line cooks at our disposal, anyway? No dessert, frosted, layered or crimped has ever had the delighted reception of freshly baked chocolate chip cookies (dough prepared days before, shh), still on their baking sheet. Sure, those individual gratins, galettes, microgreens and shooters of soup look elegant, but none of them have ever gotten the reaction that a massive batch of spaghetti and meatballs, from-scratch lasagne or great big short rib braise with a green salad did. It’s for people who long ago stopped aspiring to entertain in multi-course and completely exhausting meals (for host and guest) and turned instead to comfort foods that surprise and delight on sleety winter nights. But if you ask me, it’s something better, something cozy, warm, and classic, which neither steals the show nor keeps you from enjoying it. It’s not sexy food nobody is writing aphrodisiac cookbooks about bottom rounds and boneless chucks. I realize that if you’re scouring the internet this week looking for something romantic to cook for that little Hallmark holiday this weekend, the words “pot roast” probably didn’t cross your search threshold.
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