Recipe by Chuckwagon
I conjured this version of a Ginger Pot Roast "from the hip" (picture the mad chemist in his kitchen) very tasty and a small contribution to the vast Zaar network. Ginger pot roast was a common mealtime choice in the Navy and was always a welcomed favorite after a long day of work. This variation has a subtle hint of sweetness from the cola and carrots that are incorporated into pan juices; although you could skip this and dig into one of the other hundreds of pot roast recipes, I strongly urge you throw caution to the wind and put this to the test. Great with beef or venison. Review steps before prepping to save time. Prepared with my pressure cooker - It can easily be adapted for a pan or crock.
- 2 -3 lbs chuck roast
- 1 carrot, minced
- 1 tablespoon gingerroot, fresh Minced
- 2 tablespoons instant minced onion
- 2 garlic cloves, rough chop
- 1 tablespoon black pepper, coarse
- 1 teaspoon ground coriander
- 3⁄4 teaspoon nutmeg
- 2 cups water
- 1 cup orange juice
- 1⁄2 cup white vinegar
- 1 tablespoon Worcestershire sauce
- 3⁄4 cup cola
- 3 -4 carrots, thick cut 3/4 inch pieces
- 3 cups green beans, Fresh and uncut
- 4 potatoes, Un-peeled & cut length wise into 3/4 thick pucks (Red or thin skin)
- 2 tablespoons flour (for gravy) (optional)
- 1 cup orange juice (optional)
- 1 tablespoon Worcestershire sauce (optional)
- 2 tablespoons salt
Directions See How It's Made
- A. Brine soak.
- Add Orange Juice, vinegar and 2 tablespoons salt, Worcestershire to 8-QT pressure cooker or a pan large enough to host the roast.
- Remove all fat from roast, set into brine you created in step 2, add enough water to ensure coverage of meat. Ignore for at least 2 hours in the fridge.
- Remove meat from brine, discard brine, return beef to pressure cooker.
- B. Pressure-cooking steps.
- Add 1-cup water and cola, add 3/4 TBLSP coarse salt, all spices, minced Carrot, Ginger, Onion and Garlic. Note: The salt will assist in breaking down the ginger and carrot into the cooking juices don’t omit.
- Secure lid, bring pan up to 15 lbs pressure. At sea level: 2.5 lb roast = 50 minutes hour, 3 lb roast = 1 hour.
- As beef is cooking, prepare veggies, wash, cut and place into a bowl or pan with water to cover the potatoes. Size matters when contending with the pressure cooker; keep the size of your cuts as mentioned in the ingredients to avoid the mushy results.
- After the roast has cooked, allow cooker to release on its own accord. Release lid, remove roast to a dish to cool. Drain water from prepped veggies, add to pan, re-cover and bring pressure cooker up to 15 lbs pressure. Cook no more than 5 minutes once up to 15lbs pressure. Remove from heat and perform a quick release-pressure drop, remove lid.
- At this time, the meal is nearly ready. Taste the stock for salt content; if required, add accordingly to your taste.
- Mix flour in ½ cup cold water and temper the mixture with 2 spoonfuls of the stock. With the cooker uncovered on medium high heat, add mixture gradually into pan and fold gently until thickened. Remove from heat.
- Cut beef or shred and arrange on serving plate, ladle the veggies and gravy onto beef.
- Other options: Skip the potatoes and gravy mixture, add 1 can diced tomatoes-12oz. Serve over rice, barley or, egg noodles.