One of my favourite cuts of meat are the shoulder. There’s some fat on them, the meat is always flavourful and these cuts are affordable. Lamb shoulder, pork shoulder or butt and in this instance, chuck.

Shoulder cuts do need some time to get them tender and for this recipe, I am using my pressure cooker to A) tenderize the meat in a timely fashion and B) get a flavourful beef stock.

I don’t buy every kitchen gadget that comes out but I do have a pressure cooker and many today have bought an Insta-Pot. Insta-pot is a fancy pressure cooker so you can use either appliance for this recipe.

This is a two-part recipe: make stock/tender meat then place in the oven with potatoes and roast. With a little planning (make stock/beef a day ahead) and then roast beef and potatoes on a lazy Sunday afternoon.

Chuck Roast With Potatoes

(serves 4-6)

3 1/2 lbs Chuck Beef

salt and pepper

1 1/2 cups sliced onion

2-3 cloves of garlic, sliced

1/2 cup diced red bell pepper

1 cup tomato puree

1/2 cup extra-virgin olive oil

1 tsp. sweet paprika

3 bay leaves

7 large Yukon Gold (or other yellow potatoes, peeled and quartered)

4 cups hot beef stock

2 tsp. sea salt (or more to taste)

1 tsp. fresh ground pepper

1 tsp. dried Greek oregano

Pre-heated 425F oven

Garnish

1 tsp. Boukovo (chilli flakes)

1. Rinse your meat and if necessary, cut into two or three pieces so that it fits uniformly in your pressure cooker or insta-pot. Season with salt and pepper, add onions, 8-10 cups of cold water. Close your pressure cooker, bring to high pressure and then cook 45 minutes. Remove from the heat, allow to cool to a safe level before releasing pressure. Carefully remove meat (should be fork tender), skim fat from top of stock and remove. PRO TIP: Do this step a day head – once stock has cooled to room temperature place in fridge. The next day all the fat will have hardened on top of your stock. Spoon off and discard.
2. Pre-heat your oven. To a large deep baking dish, add your potatoes, onions garlic, peppers tomato puree, olive oil, paprika, bay leaves, oregano, salt, pepper and toss to coat. Add enough hot stock to cover the potatoes (reserve/freeze the rest) and toss to coat.
3. Cut beef into portions, drizzle with olive oil and season with salt and pepper.
4. Place on the potatoes and add enough stock to just cover the potatoes and place into your pre-heated oven (uncovered) for approx. 60-70 minutes. Most of the liquid should be absorbed, potatoes crisp and meat roasted and brown.
5. Divide and serve, sprinkle chilli flakes on top and serve with good crusty bread.