Categories: Beef
Ingredients
- 1 (4 pound) boneless beef chuck roast
- 1 tablespoon ground cumin
- 1 tablespoon paprika
- 2 teaspoons garlic powder
- 1 teaspoon ground black pepper
- 1/2 teaspoon salt
- 1 tablespoon canola oil
- 3/4 cup reduced-sodium beef broth
- Shredded Beef Tacos:
- 1/4 of the pressure-cooked beef
- 4 8-inch whole-wheat flour tortillas
- 2 cups shredded lettuce
- 1 cup chopped green and red bell pepper
- 1/2 cup shredded reduced-fat Cheddar cheese
- 1/2 cup salsa (optional)
- 1/4 cup light sour cream (optional)
- Barbecue Beef Sandwiches:
- 1/4 of the pressure-cooked beef
- 2 teaspoons olive oil
- 1/4 cup finely chopped onion
- 8 ounces no-salt-added tomato sauce
- 2 tablespoons no-salt-added tomato paste
- 1 tablespoon Dijon-style mustard
- 1 tablespoon Worcestershire sauce
- 1 teaspoon honey
- 4 whole wheat hamburger buns
- Beef and Noodles:
- 1/4 of the pressure-cooked beef
- 1 tablespoon olive oil
- 2 carrots, sliced
- 2 cups fresh mushrooms
- 1 medium onion, chopped
- 2 cloves garlic, minced
- reduced-sodium beef broth (optional)
- 2 cups cooked egg noodles
- 2 tablespoons cold water
- 1 tablespoon cornstarch
- 1/4 cup snipped fresh parsley
Directions
- Trim fat from meat. Cut meat into eight equal pieces. In a small bowl, combine cumin, paprika, garlic powder, pepper, and salt. Sprinkle mixture evenly over meat pieces; rub in with your fingers. In a 6-quart pressure cooker, heat oil over medium-high heat. Brown meat pieces, half at a time, in hot oil, turning to brown on all sides. Remove meat from cooker; set aside. Drain fat from cooker. Cool slightly.
-
Add stock to the cooker. Add the cooking rack to the cooker. Place meat pieces on the rack. Lock lid in place. Bring to pressure over high heat; immediately reduce heat to stabilize and maintain pressure. Cook for 25 minutes. Remove from heat; set aside to depressurize cooker.
-
Transfer meat to a serving platter. If making Beef and Noodles, reserve cooking liquid. Slice meat or cut into chunks to serve.
-
Shredded Beef Tacos: Use one-fourth of the pressure-cooked beef for the tacos. Using two forks, pull the meat apart into shreds (you should have about 2 cups shredded meat). Using whole wheat tortillas, place a tortilla on each of four serving plates. Divide shredded lettuce among tortillas. Top with the shredded beef. Divide chopped green and/or red sweet pepper and shredded reduced-fat cheddar cheese among tortillas. If desired, spoon bottled salsa and/or light dairy sour cream over tacos. Makes 4 tacos.
-
Barbecue Beef Sandwiches: Use one-fourth of the pressure-cooked beef for the sandwiches. Using two forks, pull meat apart into shreds (you should have about 2 cups shredded meat); set aside. In a medium nonstick saucepan, heat olive oil over medium heat. Add onion; cook about 5 minutes or until tender, stirring occasionally. Add tomato sauce, tomato paste, Dijon-style mustard, Worcestershire sauce, and honey. Bring to boiling; reduce heat. Simmer, uncovered, about 5 minutes or until thickened to desired consistency. Add shredded meat to sauce, stirring to coat. Heat through. Split and toast hamburger buns. Spoon meat mixture into buns. Makes 4 sandwiches.
-
Beef and Noodles: Use one-fourth of the pressure-cooked beef and the reserved cooking liquid for the beef and noodles. Using two forks, pull meat apart into shreds (you should have about 2 cups shredded meat); set aside. In a large skillet, heat olive oil over medium heat. Add carrots, mushrooms, onion, and garlic. Cook about 10 minutes or until carrots are tender, stirring occasionally. Add shredded meat to vegetable mixture along with 1- ½ cups of the reserved cooking liquid. (If necessary, add enough less-sodium beef stock to make 1- ½ cups liquid.) Add noodles. In a small bowl, whisk together cold water and cornstarch. Add to noodle mixture. Cook and stir until thickened and bubbly; cook and stir for 2 minutes more. Sprinkle with parsley. Makes 4 servings (about 1- ¼ cups each).
- To store meat: Divide meat among airtight containers. Cover; seal. Refrigerate for up to 3 days or freeze for up to 3 months. If frozen, thaw overnight in the refrigerator before using.