Tangy Beef Chuck Roast

This quick dish was inspired by a recipe by Maria Emmerich that used fish sauce. If you've used this Asian liquid condiment, you already know its rather 'fragrant' aroma can be a bit off-putting. Buuuuttttt, when it's incorporated into a recipe like this one, the taste is over the moon! I still hold my breath like a 5 year-old when I open the bottle, but my mouth waters in eager anticipation as soon as the pressure cooker heats up. If you enjoy spending just 20 minutes preparing a dinner that used to take HOURS, then this quick, hearty dinner is for YOU!

Tangy Beef Chuck Roast

(Serves 6-8)

Ingredients:

6 bacon slices (6" each), divided 2+4

3 lb. chuck roast

1/2c. apple cider vinegar

1/2c. beef broth

1 Tbl. fish sauce

1 tsp. dried rosemary

4 bacon slices (6" each)

1c. sour cream

4 1/2 oz pickled hot peppers in vinegar

1/2c. shredded parmesan cheese

salt & pepper to taste

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Execution:

1. Using Pampered Chef's Quick Cooker® (my fave!), Instant Pot® or other pressure cooker, set to Saute and fry 2 slices of bacon right in the pot. When fully cooked and crispy, remove the bacon and set aside to cool.

2. With the cooker still set on Saute, brown the chuck roast in the rendered bacon fat for 5-7 minutes on each side. (If you're using a traditional pressure cooker without a saute setting, brown the roast in a pan on the stovetop instead, then transfer to your pressure cooker.) 

3. After the roast is browned, add the apple cider vinegar, beef broth, fish sauce to the pot, pouring each over the roast. Crush the dried rosemary by rubbing between your thumb and index finger, to break it up and release the heavenly oils. Sprinkle over the roast.

4. Lay the 4 remaining bacon slices over the roast so that the meat is covered.

5. Set the pressure cooker to the HIGH pressure setting, making sure the pressure release valve is in the closed position. (Follow the specific instructions for your pressure cooker.) Cook for 45 minutes. Enjoy those wafting aromas!

6. While the roast is cooking, chop the cooled bacon slices into fine sprinkles, using a food processor or sharp knife.

6. When the roast has finished cooking, let the pressure naturally release for 15 minutes to preserve the luscious juiciness! Open the cooker cautiously, then gently shred the beef right in the pot.

7. Scoop the shredded beef into individual bowls and ladle broth over the top. Serve with sour cream, bacon sprinkles, pickled peppers, salt and pepper to taste, and a bit of parmesan cheese.

Nutrition info (based on 6 servings): Calories: 898, Protein: 58g, Fat: 69g, Carbohydrates: 6g, Fiber: 4g, Net Carbs: 2g

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