Layered Pot Roast with Anchovies, Capers and Garlic (Grillades à L'Arlésienne)
Hearty pot roast gets nuanced, delicious flavor thanks to capers, onions, garlic and anchovies in this simple dish from the South of France.
Servings 4
Ingredients
- 1 large onion, finely chopped
- 2 cloves garlic, finely chopped
- 2 tablespoons capers, drained and chopped
- 1/4 cup fresh chopped flat leaf parsley
- 2 teaspoons anchovy paste (or 4 anchovy fillets packed in oil, drained and minced—see Kitchen Notes)
- 4 tablespoons olive oil, divided
- 2- pound boneless chuck roast, cut crosswise into 8 slices (see Kitchen Notes)
Instructions
- In a bowl, combine the onion, garlic, capers, parsley and anchovies.
- Pour 2 tablespoons of the olive oil into the Instant Pot. Arrange 4 slices of the meat in the bottom, cut sides up. Top with half of the onion mixture. Arrange the remaining meat slices in a single layer on top of the first and top with the remaining onion mixture. Drizzle the remaining 2 tablespoons of olive oil over the top.
- Seal the Instant Pot and set to pressure cook on high for 40 minutes. When it has cooked for the 40 minutes, let it do a natural release on its own for 10 minutes, then carefully turn vent to the venting release position. Allow all of the steam to vent and the float valve to drop down before removing the lid.
- At this point, you can serve the dish, but the flavor actually improves if you refrigerate it overnight and reheat it. You can heat it on the stovetop in a sauté pan.
Kitchen Notes
Anything fishy about the anchovies? Mincing the anchovies, or using anchovy paste as we did, will help them completely blend in, adding a nice umami.
A chuck roast by any other name. The original recipe called for boneless beef rump. After doing a little research and finding that the flavor and potential toughness issues were similar to chuck roast, I went for the more readily available cut. If you can find a nice thick chuck roast rather than the flatter slabs some stores offer, go for that.