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Fusion Cooker Beer Beef

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.

Rubbed beef roast browned and cooked in beer and bone broth w/ tomatoes and onions. Cook this beer beef in a Fusion Cooker to save 68% of the cooking time.

Ingredients

Scale
  • 1 3-pound chuck roast
  • 1 tablespoon olive oil
  • 1 red onion, chopped
  • Salt to taste
  • 8 ounces cherry tomatoes
  • 1 can beer
  • 2 tablespoons tomato paste
  • 1/4 cup beef broth or bone broth

For the dry rub:

  • 1 1/2 teaspoons salt
  • 1/4 teaspoon ground black pepper
  • 1 teaspoon dried thyme
  • 1 teaspoon dried parsley
  • 1/2 teaspoon dried rosemary
  • 1/4 teaspoon nutmeg

Instructions

  1. Rinse beef and pat dry with paper towels.
  2. Combine all ingredients for the dry rub in a small bowl. Rub onto each side of the chuck roast. Set aside.
  3. Heat up olive oil in the waterless pot over cooking level 4. Brown seasoned beef on all sides. Remove the beef from the pot.
  4. 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 into the pot and bring to a simmer.
  5. 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.
  6. 10 minutes before the cooking is done, the cooker will remind you. Check the beef, remove from the pot. transfer beef on 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 the beef with the sauce.

Notes

Stove and oven method:
Preheat oven to 325°F.
Rinse beef and pat dry with paper towels.
Combine all ingredients for the dry rub in a small bowl. Rub onto each side of the chunk roast. Set aside.
Heat up olive oil in a dutch oven or (an oven-safe skillet with a lid) over medium-high heat. Brown seasoned chunk roast on all sides. Remove the beef from the dutch oven.
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 and bring to a simmer.
Place the dutch oven in the oven, covered, cook for 3-4 hours until tender but not dry.
Turn meat once or twice during cooking and basting occasionally.
Remove from oven, transfer beef on 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.
Serve beef with the sauce.

Nutrition

Keywords: beer beef

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