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Fusion Cooker Beer Beef

Fusion Cooker Beer Beef
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. 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."

NotesStove 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.

Serves6 People

Preparation Time5 min

Cooking Time1 hr 15 min

Ingredients

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

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Tender, Juicy, Tasty, Saucy, I could go on and on praising this Fusion Cooker Beer Beef. Being "old fashioned" (a synonym for behind the times) I used the stove top oven method and it was great and easy. The simple ingredients combine to make a succulent roast that your family will love. I also chose the option of thickening the sauce a bit with cornstarch it was absolutely terrific. I served it over egg noodles with lots of crispy Italian bread on the side.

I don't know what a fusion cooker is, but I am thinking this could be done in a slow cooker. Years ago I had a recipe that used beer and dried onion soup mix with a chunk roast, all done in the slow cooker. I think this could be converted to a slow cooker as well.

Very hearty. I am not sure what a fusion cooker is. Is it similar to an Instant Pot or a pressure cooker? I am glad there are alternate directions for the stove or oven. If you don't have beer or can't have it, you could substitute broth or even water. You could also us one or two chopped tomatoes in place of the cherry tomatoes.

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