Braised Pot Roast
A deeply flavorful pot roast slow-cooked under pressure with caramelized onions, garlic, cumin, and vinegar that tenderize the meat from within. The secret lies in cooking the onions until almost charred, creating a rich, golden sauce that coats every slice. The perfect comfort meal for the whole family.
🛒 Ingredients
8 servings
- 2 kg (4.4 lbs) whole beef brisket
- 1 large onion, sliced into rings
- 6 tablespoons vegetable oil
- 6 garlic cloves, crushed
- 1 teaspoon ground cumin
- 1 teaspoon ground black pepper
- 4 tablespoons white wine vinegar
- 1 cup warm water
- Salt to taste
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Directions
- 1
In a bowl, combine the crushed garlic with salt, cumin, black pepper and vinegar. Stir well and set aside.
- 2
Place the brisket in a dish. Use a knife to pierce the meat all over and gradually push the marinade mixture into each hole.
- 3
Cover the entire piece of meat with the marinade and let it rest for at least 1 hour (overnight in the refrigerator for deeper flavor).
- 4
Heat the oil in a pressure cooker over medium-high heat. Add the onion rings and stir occasionally.
- 5
Here is the key: let the onions cook until they are almost burnt and deeply caramelized — this is the exact moment to add the meat.
- 6
Place the beef in the pot, seal the lid and cook under pressure for 10 minutes.
- 7
Release the pressure, open the lid and add 1 cup of warm water. Cook covered for 40 minutes over medium heat.
- 8
Once the meat is tender, reduce the heat and let it brown on both sides to develop a golden crust.
- 9
Transfer to a serving platter, slice and serve with white rice and your favorite sides.
💡 Chef's Tip
For maximum depth of flavor, marinate the beef overnight. Don't fear the almost-burnt onions — that intense caramelization is what makes this dish truly special.
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