Recipe of Award-winning Pot Roast (Pressure Cooker)

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Pot Roast (Pressure Cooker). Instant Pot® Savory Pot Roast Is An Amazing Dish Packed Full Of Wonderful Flavors! Follow Our Easy Step-By-Step Guide To Prepare This Spectacular Dish For Your Next Dinner! Tired of Cooking the Same Dinner Recipes Every Week?

Pot Roast (Pressure Cooker) Brown the roast on all sides in the hot. Brown roast on all sides in hot shortening. DIRECTIONS Rub the meat well with the crushed garlic, using one clove for each side.

Hey everyone, hope you are having an incredible day today. Today, we’re going to make a special dish, pot roast (pressure cooker). It is one of my favorites food recipes. For mine, I will make it a little bit unique. This is gonna smell and look delicious.

Pot Roast (Pressure Cooker) is one of the most favored of current trending meals in the world. It’s simple, it’s fast, it tastes yummy. It is appreciated by millions every day. They are fine and they look wonderful. Pot Roast (Pressure Cooker) is something that I’ve loved my entire life.

Instant Pot® Savory Pot Roast Is An Amazing Dish Packed Full Of Wonderful Flavors! Follow Our Easy Step-By-Step Guide To Prepare This Spectacular Dish For Your Next Dinner! Tired of Cooking the Same Dinner Recipes Every Week?

To get started with this particular recipe, we must prepare a few ingredients. You can cook pot roast (pressure cooker) using 21 ingredients and 15 steps. Here is how you cook it.

The ingredients needed to make Pot Roast (Pressure Cooker):

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

Add oil and onion and cook until softened. Add beef broth, tomato paste, water, brown sugar, dry. Instructions Bring chuck roast to room temperature, then season well with salt and pepper. Heat the Instant Pot using the sauté setting.

Steps to make Pot Roast (Pressure Cooker):

  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..
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Once hot, add oil, then sear roast on both sides. In the pressure cooker, the main factor that determines how long meat needs to be cooked is the thickness. Cutting in in thirds helps it to be able to cook faster since it reduces the distance from the middle to the edges. Plus, when you cut the roast, it's easier to fit in pot and easier and quicker to brown. Once pressure cooker is hot and butter is melted, season your roast with garlic salt, and pepper.

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