How to Make Yummy Pot Roast (Pressure Cooker)

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Pot Roast (Pressure Cooker) Seal and lock pressure cooker, and cook over high heat to build pressure until the indicator sounds (mine whistles). Run under cold water to help release the pressure before unsealing the lid. Melt shortening in a pressure cooker over medium-high heat. You can cook Pot Roast (Pressure Cooker) using 21 ingredients and 15 steps. Here is how you achieve that.

Ingredients of Pot Roast (Pressure Cooker)

  1. It's 3-4 lb of beef chuck.
  2. You need 2 Tbsp of salt.
  3. It's 1 Tbsp of oil.
  4. It's 1 tsp of black pepper.
  5. You need 1 tsp of thyme.
  6. It's 1 tsp of rosemary.
  7. Prepare 2 of bay leaves.
  8. Prepare 4 cloves of garlic, sliced.
  9. It's 2 Tbsp of tomato paste.
  10. You need 1/2 cup of vermouth.
  11. It's 1 cup of red wine.
  12. You need 1 of Bou beef bouillon cube.
  13. Prepare 2 cups of boiling water.
  14. You need 1 Tbsp of fish sauce.
  15. You need 1 Tbsp of Worcestershire sauce.
  16. It's 12 oz of frozen pearl onions.
  17. It's 1 lb of potatoes, cubed.
  18. Prepare 5 of medium carrots, cut in pieces.
  19. Prepare 10 oz of mushrooms, quartered.
  20. Prepare 3 Tbsp of corn starch.
  21. You need 2 Tbsp of fresh parsley, chopped.

Brown roast on all sides in hot shortening. Sprinkle onion soup mix over the roast. Once pressure cooker is hot and butter is melted, season your roast with garlic salt, and pepper. Place roast into the pot and sear roast on both sides.

Pot Roast (Pressure Cooker) step by step

  1. 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..
  2. 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)..
  3. Add the garlic, tomato paste, and spices..
  4. When the paste begins to stick to the bottom, add the liquid..
  5. Season the beef chuck with salt..
  6. Sear the chuck in a skillet on high heat with a little oil..
  7. Degaze the pan with the vermouth and add it to the pressure cooker..
  8. Add the chuck to the pressure cooker..
  9. 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..
  10. 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..
  11. Combine the starch with 1/4 cup of water..
  12. Remove the pot roast from the pot and set aside..
  13. Bring the liquid in the pot to a simmer and add the starch slurry, stirring to thicken..
  14. Slice the pot roast, return it to the thickened sauce to reheat..
  15. Sprinkle the parsley on and serve in large bowls. I like to add simple steamed green peas as a side..

Once the roast is seared, remove it from the pot and set it aside on a plate. Bring chuck roast to room temperature, then season well with salt and pepper. Heat the Instant Pot using the sauté setting. Once hot, add oil, then sear roast on both sides. Taste the seasoning and add more salt and pepper if desired.