When Jim and I were dating I got sick while at work. He came and picked me up, let me nap, and made this meal. It was the best gift ever! I had never had roast with just a broth before. We always had a form of gravy with it. As much as I love roast with gravy, this version has become our go to. We always serve it with rolls that I use to dip into the broth.
You will notice I add the carrots and potatoes after the first half of cooking. I do this, because I find the carrots tend to take on an iron flavor when I start them with the raw meat. They stay sweeter by adding them later. You don’t have to do this, but it is just my personal preference. I gave a rough amount of the spices, but you can always adjust those as needed. Jim literally just sprinkles them on top until he thinks it’s enough. But be careful with the cayenne if you don’t like heat, because the carrots will suck the heat right in. He always likes to add coarse salt on everything after he fixes his plate. This is also a good way to allow everyone to add additional salt to their liking. It’s perfect for this last spring cold snap we are getting right now. Enjoy!
Jim’s Beef Roast
- 1 pressure cooker
- 1 slow cooker optional
- 3 pound beef pot roast with good marbling
- 1 lg onion
- 1 heaping tbsp beef better than bouillon
- 3-4 cups hot water
- 3 cups red potatoes chopped
- 3 cups carrots chopped
- 2 tsp garlic powder
- 1 tsp black pepper
- 1/8 tsp cayenne pepper
- Cut the onion into thick round slices. Place half of the onion on the bottom of a crock pot or pressure pot. Place your roast on top of the sliced onions and place the other half of the onion around the top of the meat. Sprinkle the top with the garlic powder, black pepper, and cayenne pepper. Measure out about 1-2 cups hot water and stir in a heaping tablespoon of beef better than bouillon. Mix it well and then pour over the meat. Add enough water to halfway up the side of the meat. Cover and start cooking. When the meat is almost cooked add the potatoes and carrots continuing to cook until they are soft all the way through, and the meat begins to separate easily with a fork. In the pressure cooker it takes 1 hour on the meat setting, then add the vegetables and cook an additional 30 minutes on meat setting. Add any additional salt to your own plate as needed. Serve with or without the broth.