Instant Pot Vermouth Braised Chuck Roast
This easy and flavorful beef braise is ready in short order with this Instant Pot version. Short is relative to the time it would take to do this in a slow cooker or the oven. Whenever you prepare a cut of beef like a chuck roast or an eye of round you need time and moisture to make it really tender and delicious. Adding pressure simply lessens the amount of time needed. I think that the eye of round comes out more tender and juicy with this method than any other way you prepare it. It's still an eye of round, and much leaner than the chuck. It simply cannot be as juicy and tender as the chuck will be, but there is less fat. The eye of round is easier to slice and serve and gives a great presentation compared to the chuck.
Following the technique here will produce the most flavorful results. Starting with browning the seasoned chuck nicely on both sides, and caramelizing the leeks and celery with the tomato paste. The allspice and fennel are enhanced by the sweetness that you build with this process. And of course the vermouth adds to the sweetness to create a delicious mellow flavor.
I finish this by simmering root vegetables in the braising liquid as the braised beef rests on the side. I like parsnips and carrots, but potatoes and turnips are good additions as well.
If you want to do this in a slow cooker you will want to sear the beef and caramelize the aromatics in a separate pan and then add them to the slow cooker. Also, add 2 cups of a nicely seasoned beef broth, and cook on low for 4 hours.
Either cooking method will result in a delicious, tender beef braise that is perfect on a cold day with a chunk of crusty bread and a nice glass of wine.
Vermouth Braised Beef Chuck Roast
- 3.5 lb beef chuck roast or eye of round roast (if you like a leaner cut that slices nicely use the eye of round)
- 4 oz olive oil
- 2 tsp ground black pepper
- 2 tsp kosher salt
- 1 tsp cracked allspice berries (I like to use freshly cracked allspice, if you use ground you will want to use a bit less)
- 1 tsp crushed red pepper
- 1 tsp fennel seed, crushed
- 4 clove fresh garlic, chopped
- 5 oz leeks, chopped (use the white part only of 2 or 3 leeks)
- 6 oz celery, chopped (about 3 stalks)
- 1/2 cup tomato paste
- 1 cup sweet vermouth
- 14 oz tomato, diced (you can use a can of diced tomatoes)
- 1 Bunch fresh thyme
- 1 Each bay leaf
- 2 lb parsnips, peeled (quartered lengthwise and halved)
Pat dry both sides of the roast and sprinkle generously with kosher salt and black pepper, and drizzle with olive oil.
Using the Saute' setting on your instant pot brown both sides of the roast. This will take about 10 minutes on each side. If your roast seems too big for your pot (it will) you can push it in place with a wooden spoon to make sure the entire surface is making contact with the surface of the pan. As long as you gave your roast a good drizzle of olive oil in the previous step, you should not have to add more oil to achieve a good sear.
When the beef is nicely browned on both sides, remove from pot and set aside. Add crushed allspice berries, fennel seed, and red pepper flakes, and garlic and stir for 30 seconds. Add leeks, and celery, and cover with a lid to sweat. (about 5 minutes). Add the tomato paste and blend well. Continue to saute' while stirring to caramelize the tomato paste. Add vermouth and stir to deglaze the pan. Add bay leaf and the bunch of thyme. Remember to remove before serving. Adjust seasoning. (Taste the braising liquid. Does the seasoning taste perfect? Remember it will taste a little less salty after all the juices from the roast combine with the braising liquid.) Return the beef to the pot.
Attach the lid and set your instant pot to cook under pressure for 45 minutes.
When the cook time is complete, allow device to vent steam naturally for 15 minutes. Carefully vent and remove lid. Remove braised beef and set aside. Add parsnips to pot and stir to cover, reattach lid and set timer to cook for 5 minutes. Return beef to pot and hold on warm until time to serve. I like to place vegetables in a deep platter, slice roast and place on top of vegetables.