Pressure Cooker Pot-au-Feu

Name: Pressure Cooker Pot-au-Feu
Prep time: 25 min
Cook time: 35 min
Total time: 60 min
Yield: 6
Cuisine: French
Ingredients: 2 pounds Boneless beef chuck roast, tied into a tight cylinder; 1 pound Bone-in beef short ribs; 5 Fresh thyme sprigs; 1 Yellow onion, halved with 4 whole cloves inserted; ½ head Whole garlic head, papery skin left on, cut in half crosswise; 1 Celery rib; 15 Whole black peppercorns; 1 Bay leaf; Kosher or sea salt, to taste; 5 Small Yukon gold potatoes, pierced all over with a fork; 2 Medium leeks, trimmed and washed thoroughly; 5 Medium carrots, peeled or scrubbed; ¼ head Green or Savoy cabbage, roughly chopped; 1 Medium turnip, peeled and quartered; 1 Medium parsnip, peeled and cut into four lengthwise pieces; 1 pound Beef marrow bones, optional; Sliced bread for toasting, for marrow (if using); Whole-grain mustard, for serving; Grated fresh horseradish, for serving; Cornichons (small pickled gherkins), for serving

Recipe GLPRa18e430b2ddfdd

French

Main Course

60 min

1376 cal

Servings: 6

Instant Pot

Oven

SNAP eligible

A classic French braise of tender beef chuck roast and short ribs, enriched with marrow bones and surrounded by root vegetables, leeks, and cabbage. Cooked in a pressure cooker for efficiency while maintaining authentic flavor. Served with toasted bread for marrow, mustard, horseradish, and cornichons on the side.

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Ingredients

2 pounds Boneless beef chuck roast, tied into a tight cylinder

1 pound Bone-in beef short ribs

5 Fresh thyme sprigs

1 Yellow onion, halved with 4 whole cloves inserted

½ head Whole garlic head, papery skin left on, cut in half crosswise

1 Celery rib

15 Whole black peppercorns

1 Bay leaf

Kosher or sea salt, to taste

5 Small Yukon gold potatoes, pierced all over with a fork

2 Medium leeks, trimmed and washed thoroughly

5 Medium carrots, peeled or scrubbed

¼ head Green or Savoy cabbage, roughly chopped

1 Medium turnip, peeled and quartered

1 Medium parsnip, peeled and cut into four lengthwise pieces

1 pound Beef marrow bones, optional

Sliced bread for toasting, for marrow (if using)

Whole-grain mustard, for serving

Grated fresh horseradish, for serving

Cornichons (small pickled gherkins), for serving

Directions

Add 2 cups water to the pressure cooker base. Place the trivet inside. Arrange the beef chuck roast and short ribs on the trivet. Nestle the onion (with cloves), garlic head halves, celery rib, thyme sprigs, bay leaf, and peppercorns around the meat. Season generously with salt.
Cover the pressure cooker and bring to high pressure. Cook for 25 minutes. Once finished, allow the pressure to release naturally for 10 minutes, then carefully quick-release any remaining pressure.
Remove the lid and arrange the potatoes, leeks, carrots, cabbage, turnip, and parsnip around the meat. If using marrow bones, place them among the vegetables. Season the vegetables lightly with salt.
Cover and return to high pressure. Cook for an additional 10 minutes. Quick-release the pressure carefully when finished.
Meanwhile, if using marrow bones, lightly toast the bread slices in a toaster or under a broiler.
Transfer the beef to a warm serving platter. Arrange the vegetables alongside. Strain the broth to remove herbs and aromatics, reserving the liquid in a serving bowl. Spoon some warm broth over the meat and vegetables.
If using marrow bones, scoop out the cooked marrow onto the warm toast. Serve the pot-au-feu with mustard, grated horseradish, cornichons, and the reserved broth on the side.

Comments

Grocery List Plus Editorial Staff4.5

The ingredient list is entirely available at Charlotte chains—beef chuck, short ribs, marrow bones, and root vegetables are standard at Harris Teeter, Food Lion, Walmart, and Kroger. The 60-minute claim is honest for active cooking, though browning the meat and prep work add 15–20 minutes in practice; realistic time is 75–80 minutes for a weeknight. Cost per serving runs $6–8, driven by the beef chuck, ribs, and marrow bones, which is reasonable for a one-pot supper that feeds six. The dish reheats well—broth insulates the vegetables—and is forgiving once in the pot, with no need for constant attention. Turnips and parsnips speak to North Carolina root-crop seasons, and the mustard-cornichon condiment finish is classic rather than fussy.