Fusion Cooker Beer Beef vs. Oven Beer Beef (Both Recipes Included)

Beef roast seasoned with a savory dry rub, browned, and then cooked in beer and bone broth with tomatoes and onions. Cook this beer beef in a Fusion Cooker to save 68% of the cooking time and 76% of energy.

Have you had moments that you suddenly want to cook a recipe at the last minute and realized that the recipe would take 3 hours to make? You check the time and you are like, “Damn it! It’s 5pm already, there’s no way I can put this dish on the table for dinner. I really want to make it, though.”

Well, that’s what happened to me during Thanksgiving week last year. I got a beer beef recipe from a friend whose father used to make it for her all the time. I included the beer beef ingredients in my weekly meal plan prep and stored everything in the fridge. I wanted to make it for Thanksgiving. Maybe it’s because it’s just the two of us for the holiday, there’s no other family members or guests. Thus, it’s the easiest holiday dinner ever, so I totally let my guard down and didn’t look at the instructions.

Around 4:30pm that day, I busted out all the ingredients for the beer beef and pulled up the recipe. When I was about to start cooking, I found out that the recipe requires 3-4 hours of roasting time…

Except that I didn’t have 3-4 hours anymore. I looked around my kitchen and my fridge trying to think of an alternative dish that didn’t require too much time. Then the pearl white Fusion Cooker grabbed my attention.

“Wait a minute. I might still be able to make the beer beef for dinner.” I whispered to myself.

Based on my cooking experience with the Fusion Cooker, it should be able to handle a 3-pound beef roast in about an hour if I use the airtight metal lid and the waterless pot made of die casting metal, which heats up extremely fast and distributes heat evenly.

And that’s what I did. Thanksgiving dinner disaster turned successful. On that note, here’s a detailed comparison breakdown between Fusion Cooker beer beef and oven beer beef.

Fusion Cooker Beer Beef vs. Oven Beer Beef

Servings: 6

Cooking Method	Stove+Oven	Fusion Cooker
Additional tools required	A dutch oven	None
Cooking Time	4 hours	1.25 hours
Ingredients	* 1 red onion, chopped * For the dry rub: 1 1/2 teaspoons salt, 1/4 teaspoons pepper, 1 teaspoon dried thyme, 1 teaspoon dried parsley, 1/2 teaspoon dried rosemary, 1/4 teaspoon nutmeg * 1 3-pound chuck roast * 1 tablespoon olive oil * Salt to taste * 8 ounces cherry tomatoes * 1 can beer * 2 tablespoons tomato paste * 1/4 cup beef broth or bone broth	* 1 red onion, chopped * For the dry rub: 1 1/2 teaspoons salt, 1/4 teaspoons pepper, 1 teaspoon dried thyme, 1 teaspoon dried parsley, 1/2 teaspoon dried rosemary, 1/4 teaspoon nutmeg * 1 3-pound chuck roast * 1 tablespoon olive oil * Salt to taste * 8 ounces cherry tomatoes * 1 can beer * 2 tablespoons tomato paste * 1/4 cup beef broth or bone broth
Prep	1. Preheat oven to 325°F. 2. Chop onion. 3. Rinse beef and pat dry with paper towels. 4. Combine all ingredients for the dry rub in a small bowl. Rub onto each side of the chuck roast. Set aside.	1. Preheat oven to 325°F. 2. Chop onion. 3. Rinse beef and pat dry with paper towels. 4. Combine all ingredients for the dry rub in a small bowl. Rub onto each side of the chuck roast. Set aside.
Cook	1. Heat up olive oil in a dutch oven over medium-high heat. Brown seasoned chuck roast on all sides. Remove the beef from the dutch oven. 2. Add onion, a pinch of salt, sauté until fragrant. 3. Add tomatoes, continue to cook until the tomatoes start to soften. Add beer, tomato paste and broth. Return the beef and bring to a simmer. 4. Place the dutch oven in the oven, covered, cook for 3-4 hours until tender but not dry. 5. Turn meat once or twice during cooking and basting occasionally. 6. Remove from oven, transfer beef to a serving plate. Let the sauce sit for 5 minutes, remove fat from the surface with a big spoon if desired. Optionally, bring the sauce to a boil on the stove and thicken it with 1 tablespoon cornstarch dissolved in 2 tablespoons cold water. 7. Serve beef with the sauce.	1. Heat up olive oil in the waterless pot over cooking level 4. Brown seasoned chuck roast on all sides. Remove the beef from the pot. 2. Add onion, a pinch of salt, sauté until fragrant. Add tomatoes, continue to cook until the tomatoes start to soften. Add beer, tomato paste and broth. Return the beef to the pot and bring to a simmer. 3. Cover with the metal lid, switch to “bake” mode and press “start”. No temperature setting nor timer setting needed. It takes about an hour to cook the roast in the Fusion Cooker. 4. 10 minutes before the cooking is done, the cooker will remind you. Transfer the beef to a serving plate. Let the sauce sit for 5 minutes, remove fat from the surface with a big spoon if desired. Optionally, bring the sauce to a boil at level 5 and thicken it with 1 tablespoon cornstarch dissolved in 2 tablespoons cold water. 5. Serve the beef with the sauce.
Energy Consumption	~1400 watts at 325°F	800 watts

Let’s keep things easy and disregard that how much energy your stove takes to brown the beef and simmer the broth. Say that it takes 3 hours for your beef to be tender and at 325°F, your oven’s power rating is 1400 watts per hour. Compare to the Fusion Cooker power rating at 800 watts per hour, that’s more than 3 times of the energy consumed. In a nutshell, using the Fusion Cooker to cook the same beer beef recipe saves 68% of cooking time and 76% of energy. Plus, you don’t need additioinal pots or pans when you have a Fusion Cooker.

More importantly, next time, if you are in a similarly awkward situation where the recipe you want to cook takes too long in the oven or in a slow cooker, the Fusion Cooker can totally help shift things in the kitchen!

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