Rosemary Garlic Pot Roast Beef

The dump-and-go beef braise pushed in a herby Western pot-roast direction — rosemary and Worcestershire instead of oyster sauce. Rich and savoury, no sour tang.
The safest next recipe to try if you liked the creamy garlic pepper beef; it’s the smallest change from it.
6 servings. Read PREREAD.md first for cooker operation, salt calibration, and the cooling routine.

Ingredients

For the pressure cook

• 1 kg beef chuck (kalitiran) or shank (kenchi), cut into large cubes — have the butcher cube and trim it
• 3/4 cup water — do not increase this, see PREREAD.md
• 5 tbsp Datu Puti soy sauce
• 2 tbsp Worcestershire sauce
• 3 tsp coarsely crushed black peppercorns
• 2 tsp dried rosemary, or 4 fresh sprigs
• 4–5 small red onions, quartered
• 15–20 garlic cloves, peeled but left whole
• 4 potatoes, quartered (optional, but recommended here)
  To finish, off heat
• 2–3 tbsp butter
• 120–150 ml all-purpose cream (optional, for a creamy gravy rather than a clear one)

Method

1. Liquids first. Water, soy sauce, Worcestershire, crushed pepper, and rosemary into the pot. Stir once.
2. Solids on top. Beef, quartered onions, whole garlic cloves, potatoes if using. Do not stir again.
3. Lid on, valve seated. Meat/Stew, then Pressure Time to 35 minutes.
4. Window cracked, fan pointing out, leave the room.
5. Let pressure drop on its own — about 25–30 minutes. Never quick-release. Turn Keep Warm off.
6. Reduce the liquid if needed — see PREREAD.md. If you used the potatoes, they will have thickened it for you already.
7. Butter in, stirred until melted. For a creamy gravy, add the cream now with Sauté off.
8. Fish out fresh rosemary sprigs. Serve over rice or with bread.
   Hands-off time is roughly 90 minutes.

Notes specific to this recipe

• Worcestershire replaces the oyster sauce to shift the dish Western. It carries its own savoury depth plus a little tamarind, so the dish doesn’t need any added acid.
• Rosemary is one of the few herbs tough enough for 35 minutes under pressure. Thyme and bay also hold up if you want to vary it. Don’t substitute basil, parsley, or cilantro — they turn to grey sludge.
• Use the potatoes. Pot roast wants a thick gravy, and dissolving potato starch gets you there without a cornstarch slurry. Check the max fill line with 4 of them in.
• Cream is genuinely optional here, unlike in the creamy pepper beef. Without it you get a clear, glossy gravy; with it, something closer to a cream sauce. Both work.