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Hey everyone, it’s Louise, welcome to my recipe site. Today, we’re going to prepare a special dish, pot roast (pressure cooker). It is one of my favorites. For mine, I’m gonna make it a little bit unique. This is gonna smell and look delicious.
Pot Roast (Pressure Cooker) is one of the most popular of current trending foods in the world. It’s simple, it’s quick, it tastes delicious. It’s appreciated by millions daily. Pot Roast (Pressure Cooker) is something which I’ve loved my entire life. They are fine and they look wonderful.
Using the pressure cooker saves SO much time that this recipe can be used on a weekday and still you can manage to eat dinner at a decent hour. All Reviews for Easy Pressure Cooker Pot Roast. Get this tender, juicy pressure cooker pot roast on your table in less than half the time it would take in the oven or on the stove top.
To get started with this particular recipe, we have to first prepare a few components. You can cook pot roast (pressure cooker) using 21 ingredients and 15 steps. Here is how you cook that.
Materials for making of Pot Roast (Pressure Cooker):
- Get 3-4 lb beef chuck
- Make ready 2 Tbsp salt
- Make ready 1 Tbsp oil
- Prepare 1 tsp black pepper
- Take 1 tsp thyme
- Get 1 tsp rosemary
- Get 2 bay leaves
- Prepare 4 cloves garlic, sliced
- Take 2 Tbsp tomato paste
- Prepare 1/2 cup vermouth
- Prepare 1 cup red wine
- Get 1 Bou beef bouillon cube
- Prepare 2 cups boiling water
- Take 1 Tbsp fish sauce
- Prepare 1 Tbsp Worcestershire sauce
- Prepare 12 oz frozen pearl onions
- Make ready 1 lb potatoes, cubed
- Get 5 medium carrots, cut in pieces
- Make ready 10 oz mushrooms, quartered
- Make ready 3 Tbsp corn starch
- Get 2 Tbsp fresh parsley, chopped
With Venting Knob in Venting Position, close the lid, then. Pressure Cooker Pot Roast: Tender Meat for Any Meal. In our quest to simplify the feat of getting a wide variety of delicious and healthy meals to your table (with the least amount of work, stress and cost), we recently put the pressure to the test with the iconic and oh-so-humble pot roast. This Instant Pot Pot Roast is so tender it falls apart when you try to take it out.
To Make Pot Roast (Pressure Cooker):
- Prep the ingredients. Combine the water, wine, boullion, Worcestershire, and fish sauce. In a bowl layer the mushrooms, carrots and potatoes. This is so when the vegetables go in, the potatoes will be in the liquid and the mushrooms on top.
- In the pressure cooker, add 1 Tbsp oil and heat on high. Add the onions and cook until browning, or they release their liquid. (If you're using a dutch oven, brown the meat first [steps 5-7] in the dutch oven on the stovetop, remove and then follow these directions).
- Add the garlic, tomato paste, and spices.
- When the paste begins to stick to the bottom, add the liquid.
- Season the beef chuck with salt.
- Sear the chuck in a skillet on high heat with a little oil.
- Degaze the pan with the vermouth and add it to the pressure cooker.
- Add the chuck to the pressure cooker.
- Cook on high pressure for 35 min followed by immediate pressure release. If using a dutch oven, cook covered in a 300°F oven for 2-3 hours adding more water as necessary.
- Add the veggies so the potatoes are on the bottom and mostly submerged, then the carrots, followed by the mushrooms. Cook on high pressure 15 minutes followed by natural pressure relief. If using the dutch oven, cook with the cover ajar 40-50 min more or until the potatoes are tender.
- Combine the starch with 1/4 cup of water.
- Remove the pot roast from the pot and set aside.
- Bring the liquid in the pot to a simmer and add the starch slurry, stirring to thicken.
- Slice the pot roast, return it to the thickened sauce to reheat.
- Sprinkle the parsley on and serve in large bowls. I like to add simple steamed green peas as a side.
It has such great flavor, that you can even skip the searing if you want This will vary depending on your model of pressure cooker, the size and type of your roast, if you sear the meat first, how you like your meat cooked. I was looking for a Pot Roast recipe for my pressure cooker. I found a number of them, but the one that came in my instruction manual looked the best! Some recipes I read called for bottom or rump roast, but a number of other recipes stated that these cuts were too dry or tough. You can have a lovely, tender pot roast ready for the entire family without ever warming up the oven thanks to this pressure cooker pot roast recipe.
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