OLD-FASHIONED PRESSURE COOKER POT ROAST
Steps:
- Pat the roast dry with paper towels. Season both sides of the roast well with salt and pepper. Select Sauté and preheat the pressure cooking pot. When hot, add the vegetable oil. Add the three pieces of roast to the cooking pot so that they lay flat in the pot. Cook until the beef is browned and releases easily from the pot. Transfer to a plate.
- Add the onion to the cooking pot. Sauté for about 3 minutes until tender, stirring occasionally to scrape up any browned bits from the bottom of the pot. Stir in the 3 1/2 cups water and beef base or bouillon, tomato paste, and bay leaf. Return the roast and any accumulated juices to the pot. Lock the lid in place. Select High Pressure and 50 minutes cook time.
- When the cook time ends, turn off the pressure cooker. Let the pressure release naturally for 10 minutes and finish with a quick pressure release. When the valve drops, carefully remove the lid. Transfer the roast to a cutting board and cover with aluminum foil.
- If you wish to cook potatoes and carrots with this meal, proceed with steps 4-6. Otherwise, skip to step 7: Add potatoes and carrots directly to the juices remaining in the cooking pot. Lock the lid in place. Select High Pressure and 3 minutes cook time.
- When the cook time ends, turn off the pressure cooker. Use a quick pressure release. When the valve drops, carefully remove the lid. Check the potatoes for doneness. If needed, select Sauté and simmer in the juices until potatoes reach your desired tenderness.
- Use a slotted spoon to transfer the potatoes and carrots to a serving bowl and sprinkle with parsley. Cover with foil until ready to serve.
- Pour the juices in the cooking pot through a mesh strainer into a fat separator. (You can skip the strainer if you like onions in your gravy. Be sure to remove the bay leaf, though!) Skim off any excess fat. Return the juices to the cooking pot.
- In a small bowl, whisk together the flour and 1/4 cup cold water until smooth. Add ½ cup hot cooking juices to the flour mixture and stir to combine. Add the slurry to the pot, stirring constantly. Select Sauté and bring the gravy to a boil, stirring constantly until it thickens. Taste the gravy and season with salt and pepper to taste.
- To serve, cut the roast into pieces and place on a rimmed serving platter. Ladle half the gravy over the roast and pour the rest of the gravy into a gravy boat to serve with the potatoes and carrots.
JEN'S PRESSURE COOKER POT ROAST
A pressure cooker is a must for making a tough roast tender. In our large family when I was growing up, this was everyone's most-requested birthday dinner. When my mother was reducing her household size for a move, she gave me her pressure cooker, and I am now teaching my children to make this favorite as well.
Provided by jenonymous
Categories Main Dish Recipes Beef Pot Roast Recipes
Time 2h30m
Yield 6
Number Of Ingredients 9
Steps:
- Season roast with salt and pepper on all sides; coat roast with flour (reserve leftover flour for gravy).
- Melt shortening in a pressure cooker over medium-high heat. Brown roast on all sides in hot shortening. Sprinkle onion soup mix over the roast. Pour in at least two cups of water; use 1 to 2 cups more if the beef is a tough cut or to reach the minimum amount recommended by the pressure cooker's manufacturer.
- Seal the lid and bring the cooker up to full pressure over high heat. Reduce the heat to low, maintaining full pressure, and cook for 1 1/2 to 2 hours.
- Release the pressure and test for doneness; the meat should be fork-tender. Add potatoes and onions, making sure the vegetables are submerged in the cooking liquid. (You may need to rearrange the roast on top of the vegetables or add more water.) Seal the lid and return the pressure cooker to full pressure.
- Reduce heat to low, maintaining full pressure, and cook for 10 minutes. Release the pressure; transfer meat and vegetables to a serving platter.
- To make gravy, bring the cooking liquid to a boil. Whisk reserved flour into 1/2 cup cold water; whisk the flour mixture into the boiling broth. Cook until thickened, stirring occasionally, about 3 minutes. Serve gravy with pot roast and vegetables.
Nutrition Facts : Calories 700.1 calories, Carbohydrate 71.3 g, Cholesterol 100.3 mg, Fat 24.9 g, Fiber 8.9 g, Protein 47.6 g, SaturatedFat 7.9 g, Sodium 934.5 mg, Sugar 7.5 g
PRESSURE-COOKER POT ROAST
With an Instant Pot or pressure cooker, the classic Sunday afternoon pot roast can be on the table in under two hours -- without ever turning on your oven. We seasoned this one with North African ingredients -- dates, olives, and oranges -- but remained loyal to the traditional American chuck roast, which, like other inexpensive cuts, braises well. This recipe appears in our cookbook "Martha Stewart's Pressure Cooker" (Clarkson Potter).
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes
Yield Serves 6 to 8
Number Of Ingredients 13
Steps:
- Heat oil in a 6-to-8-quart pressure cooker over medium-high, or in an electric pressure cooker set to saute. Pat beef dry and season with 1 teaspoon salt and 1/2 teaspoon pepper. Add beef and cook until browned on all sides, 8 to 10 minutes; transfer to a plate. Pour out all but 2 tablespoons fat (or add enough oil to equal 2 tablespoons). Add garlic and flour, and cook, stirring, until fragrant, 1 to 2 minutes. Whisk in stock, carrots, olives, dates, thyme, bay leaf, cumin seeds, orange zest and juice, and 1 teaspoon salt. Return beef along with any accumulated juices to pressure cooker.
- Stovetop: Secure lid. Bring to high pressure over medium-high heat; reduce heat to maintain pressure and cook for 60 minutes. Remove from heat, quickly release pressure, then remove lid.Electric: Secure lid. Manually set cooker to 90 minutes and let it come to pressure. Once time is complete, turn off, quickly release pressure, then remove lid.
- Let beef stand in liquid 10 minutes. Skim any fat from surface. Transfer beef to a serving platter. (Discard bay leaf.) Spoon sauce over and around beef and serve.
PERFECT PRESSURE COOKER POT ROAST
I make this meal quite often it is so simple and so quick and always comes out perfect, if you love tender roast you must try this!
Provided by MamaShea
Categories Main Dish Recipes Beef Pot Roast Recipes
Time 1h
Yield 6
Number Of Ingredients 7
Steps:
- Heat oil in the pressure cooker over medium-high heat with the lid open. Brown the roast on all sides in the hot oil.
- In a small cup or bowl, mix together the Italian salad dressing mix, Ranch dressing mix, and gravy mix. Sprinkle them evenly over the roast. Pour in the beef broth and add the chopped onion.
- Seal and lock pressure cooker, and cook over high heat to build pressure until the indicator sounds (mine whistles). Turn heat down to medium, and cook for 45 minutes. Remove from heat and let stand for 5 minutes. Run under cold water to help release the pressure before unsealing the lid. You can use the juices as an au jus, or thicken with flour or cornstarch to make a yummy gravy.
Nutrition Facts : Calories 442.9 calories, Carbohydrate 10.6 g, Cholesterol 103.5 mg, Fat 30.8 g, Fiber 0.5 g, Protein 28.1 g, SaturatedFat 11.1 g, Sodium 1644 mg, Sugar 3.5 g
PRESSURE COOKER POT ROAST DINNER
Once again, hearty home cooking. This is the way to have pot roast ready quick after sunday church!
Provided by TenderLovingCare
Categories One Dish Meal
Time 1h
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Put pot roast into bottom of pressure cooker with a little olive oil and brown.
- Heartily sprinkle on paprika, onion and pour on 1 cup water. Put on lid and bring up to pressure. When pressure is gently rocking the regulator, start timing for 20 minutes.
- After 20 minutes, remove from heat. Place pan in sink and drizzle with water to cool and reduce pressure completely so that you can open the lid. Pile up the rest of the cooker with potatoes and carrots. Really big potatoes I may halve, Carrots if they fit go in as is unless you want to cut them up. Add 1/2 cup water. Add any additional spices you may want. I put in more paprika and salt/pepper.
- Place pan back on stove and bring back to pressure. Again time for 20 minutes.
- After time is up cool down with water again, Remove meat and veggies to serving platters and use the drippings to make gravy with enough flour mixed into water to thicken it as you desire.
- I can have this completely done and on the table in less than an hour!
SLOW-COOKER NEW ENGLAND POT ROAST
Horseradish packs a flavorful punch in a tried-and-true meal loaded with beef, potatoes and carrots.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 8h30m
Yield 8
Number Of Ingredients 11
Steps:
- In 12-inch skillet, heat oil over medium heat. Cook beef in oil until brown on all sides.
- In 4- to 6-quart slow cooker, place potatoes, carrots and onions. Place beef on vegetables. In small bowl, mix horseradish, salt, pepper and 1 cup water; pour over beef.
- Cover; cook on Low heat setting 8 to 10 hours.
- Remove beef and vegetables from cooker; place on serving platter. Cover to keep warm.
- Into 2-cup measuring cup, pour juices from cooker; skim excess fat from juices. Add enough water to juices to measure 2 cups; pour into 2-quart saucepan. In tightly covered container, shake 1/2 cup cold water and the flour; gradually stir into juices. Heat to boiling, stirring constantly. Boil and stir 1 minute. Serve gravy with beef and vegetables.
Nutrition Facts : Calories 420, Carbohydrate 38 g, Cholesterol 85 mg, Fat 1/2, Fiber 7 g, Protein 36 g, SaturatedFat 4 1/2 g, ServingSize 1 Serving, Sodium 490 mg, Sugar 9 g, TransFat 0 g
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