Pressure-Cooker Pot Roast

  • 1 tablespoon extra-virgin olive oil
  • 1 boneless beef chuck roast (about 3 pounds)
  • Kosher salt and freshly ground pepper
  • 2 garlic cloves, smashed
  • 2 tablespoons unbleached all-purpose flour
  • 3 cups chicken stock, homemade or store-bought
  • 1 pound carrots, cut into thick rounds
  • 1/3 cup pitted oil-cured olives
  • 10 dates, pitted and chopped
  • 1 teaspoon fresh thyme leaves
  • 1 dried bay leaf
  • 1/2 teaspoon cumin seeds
  • Finely grated zest and juice of 1 large navel orange
    • Step 1

      Heat oil in a 6-to-8-quart pressure cooker over medium-high, or in an electric pressure cooker set to saute. Pat beef dry and season with 1 teaspoon salt and 1/2 teaspoon pepper. Add beef and cook until browned on all sides, 8 to 10 minutes; transfer to a plate. Pour out all but 2 tablespoons fat (or add enough oil to equal 2 tablespoons). Add garlic and flour, and cook, stirring, until fragrant, 1 to 2 minutes. Whisk in stock, carrots, olives, dates, thyme, bay leaf, cumin seeds, orange zest and juice, and 1 teaspoon salt. Return beef along with any accumulated juices to pressure cooker.

    • Step 2

      Stovetop: Secure lid. Bring to high pressure over medium-high heat; reduce heat to maintain pressure and cook for 60 minutes. Remove from heat, quickly release pressure, then remove lid.

      Electric: Secure lid. Manually set cooker to 90 minutes and let it come to pressure. Once time is complete, turn off, quickly release pressure, then remove lid.

    • Step 3

      Let beef stand in liquid 10 minutes. Skim any fat from surface. Transfer beef to a serving platter. (Discard bay leaf.) Spoon sauce over and around beef and serve.

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