Amy + Jacky’s Umami Pot Roast

A Brit living in Virginia, working in Washington D.C. Two boys and a husband.

Amy + Jacky

1 to 3 pounds (1176g) USDA choice grade chuck roast/Canada AAA grade blade roast (2 inches or 5cm thick) or other well marbled cut of beef.

4 cloves garlic, minced

2 small onions, sliced

1 cup (250ml) unsalted chicken stock or high-quality unsalted beef stock

1 tablespoon (15ml) regular soy sauce

1 tablespoon (15ml) fish sauce (can substitute with regular soy sauce)

1 tablespoon (15ml) olive oil

1 pinch dried rosemary

1 pinch thyme

2 bay leaves

2 tablespoons (30ml) red wine or balsamic vinegar

Kosher salt and ground black pepper to taste

8 white mushrooms, sliced

2 carrots, chopped

2 to 4 potatoes, quartered

1 ½ tablespoon (12g) cornstarch mixed with 2 tablespoons (30ml) water

Note: Ingredients may have been altered from the original.

Directions at pressurecookrecipes.com

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