As an impatient eater, I have become the owner of 2 electric pressure cookers, both irreplaceable to me for different reasons, and today I put both to simultaneous use to help meal prep for the week. Into one went 4+1/3 pounds of pork shoulder and the other was the recipient of 2+1/2 pounds of boneless beef chuck roast. I am starving juts thinking about the many meals I’ll be making with the tender, shredded meat that is getting ready to come out any time now! #ThisGirlLovesToEat
Weeknight Pot Roast with Jalapeño Au Jus
- 2 to 2+1/2 Pounds Boneless Beef Chuck Roast
- 2 TBLS Olive Oil
- 1 Large (About 2 oz) Jalapeñño, seeded & sliced
- 1/2 Medium Yellow Onion, chopped into about 1″ pieces
- Lemon Pepper
- Onion Powder
- 1 Can Beef Consommé + 1 Can of Water
Set your Instant Pot or Other electric pressure cooker to sauté and add 1 TBLS of the olive oil. Generously sprinkle the lemon pepper and onion powder on one side of your beef. Add the beef, seasoning side down, and cook until seared a deep brown (5-7 minutes).
Season the beef side facing up and pour the remaining TBLS of olive oil over the top. When bottom side is browned, carefully turn the roast over to brown the other side.
Once ñthe second side is browned, add the onions and jalapenos to the Instant Pot and then add the Consommé and water.
Secure the lid and set the Instant Pot to: Meat/Stew (or your electric pressure cooker to High) an cook your roast for 30 minutes per pound of meat. Mine cooked for 70 minutes. When the cooking has completed, allow the pressure cooker to release naturally for about 20 minutes.
Remove the meat to a serving dish and, either in the inner pan to the pressure cooker or in a saucepan, bring the juices to a boil and, using and immersion blender, process until the remaining onion and jalapeno are smooth. You can either heat the juices until they reduce slightly and use as is for dipping sandwiches in or keeping your meat moist while storing, or you can thicken using either cornstarch or xanthan gum.