This week we talked with DJ Fernandes, owner of Tuck Shop. He's an architect-turned-restaurateur but the success of his first venture led us to believe his recipes won't taste much like cinderblocks and concrete.
Fernandez brings us his personal recipe for pot roast made in a pressure cooker, which he says could be a new tool used in the kitchen at Tuck Shop.
"I'm actually going to meet [with my staff] and talk about it because we do some longer cooking methods but it's just so slow. But boy, with that pressure cooker it happens so fast," he says. "there's nothing you do in there that can't be done in longer than an hour. So it's good."
Get the recipe after the jump.
Pressure Cooker Pot Roast
"This is a one pot wonder that can be done in one hour instead of four."
If you like this story, consider signing up for our email newsletters.
SHOW ME HOW
3 lb. Beef roast (eye of round or other cheap cut)
A few glugs of olive oil
1 yellow onion roughly chopped
8-10 red potatoes (quartered depending on size)
1 lb peeled baby carrots
1 head garlic, cloves peeled
1 bouquet garni (rosemary, thyme, bay leaves, parsley)
½ bottle red wine (ive used a bottle of dark beer here also)
2 cups beef stock
Season the roast liberally while you heat the oil over med/hi heat in your pressure cooker (6 qts or bigger)
Brown the roast on all sides then remove and set aside for a moment
Deglaze the pot with the wine(or beer) and scrape all the fond from the bottom
Add back the roast along with all of the other veg and bouquet garni
Add the stock until the roast is just covered
Seal the lid on the pressure cooker and when steam starts to appear from the pressure release turn the heat to low.
45 minutes later the roast will be ready, I like to separate the meat and the veg then make gravy with the remaining cooking liquid.
Slice roast, serve with the cooked veg, cover with gravy, enjoy.