Beef Roast with Hearty Greens

beef broth

🥗Healthier: vegetable broth

💰Cheaper: water + bouillon cubes

Vegetable broth is lower in calories and can be made easily.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast is dairy-free and adds a cheesy flavor.

Turn the pressure cooker to the sauté mode.

Add 3 tablespoons of cooking oil to the pot.

Season 2-inch pieces of chuck roast with 1/2 tablespoon of kosher salt and add to the pot.

Brown the beef for about 4 minutes on each side, or at least 3 sides.

Remove the beef pieces to a plate and set aside.

Add chopped onion and carrots to the pot and sauté for 4-5 minutes until the onion is translucent.

Grate in 3 cloves of garlic over the vegetables and let it sit on top.

Add 1 teaspoon each of coriander, cumin, chili powder, and paprika to the pot.

Add 1 chopped serrano pepper and stir everything together, toasting the spices for 1-2 minutes until aromatic.

Pour in 2 cups of beef stock to deglaze the pot, scraping up any browned bits.

Add 1 bunch of chopped kale and the beef with its juices back into the pot and stir everything together.

Put the lid on the pressure cooker and set it to high pressure for 30 minutes.

After 30 minutes, let the pressure release naturally for at least 10 minutes.

Open the pressure cooker and stir the mixture.

Remove the beef chunks and shred them with two forks.

Add the shredded beef back to the pot and stir to incorporate.

Taste the mixture and adjust seasoning with salt and black pepper as needed.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens