Hello everybody, hope you’re having an amazing day today. Today, I’m gonna show you how to prepare a special dish, pot roast (pressure cooker). It is one of my favorites. This time, I will make it a bit tasty. This is gonna smell and look delicious.
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Pot Roast (Pressure Cooker) is one of the most well liked of current trending foods in the world. It’s appreciated by millions every day. It’s simple, it’s fast, it tastes yummy. Pot Roast (Pressure Cooker) is something which I’ve loved my entire life. They’re nice and they look fantastic.
To get started with this recipe, we must first prepare a few components. You can cook pot roast (pressure cooker) using 21 ingredients and 15 steps. Here is how you can achieve it.
The ingredients needed to make Pot Roast (Pressure Cooker):
- Make ready 3-4 lb beef chuck
- Get 2 Tbsp salt
- Take 1 Tbsp oil
- Get 1 tsp black pepper
- Prepare 1 tsp thyme
- Make ready 1 tsp rosemary
- Make ready 2 bay leaves
- Take 4 cloves garlic, sliced
- Get 2 Tbsp tomato paste
- Take 1/2 cup vermouth
- Make ready 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
- Make ready 12 oz frozen pearl onions
- Prepare 1 lb potatoes, cubed
- Prepare 5 medium carrots, cut in pieces
- Make ready 10 oz mushrooms, quartered
- Take 3 Tbsp corn starch
- Prepare 2 Tbsp fresh parsley, chopped
You can use the juices as an au jus, or thicken with flour. Open lid, switch to sauté setting, and add cornstarch slurry to pot. Return roast to pot and pull apart meat as much as you like. Once pressure cooker is hot and butter is melted, season your roast with garlic salt and pepper and place into the pot and sear roast on both sides.
Instructions 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.
Once the roast is seared on both sides, remove from pot and set aside. If it begins to smoke, reduce heat to prevent burning. Add oil and onion and cook until softened. Melt shortening in a pressure cooker over medium-high heat. Brown roast on all sides in hot shortening.
So that is going to wrap this up with this exceptional food pot roast (pressure cooker) recipe. Thank you very much for reading. I am sure you can make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
