Recipe of Pot Roast (Pressure Cooker) in 23 Minutes at Home

Hello everybody, hope you’re having an amazing day today. Today, we’re going to make a distinctive dish, pot roast (pressure cooker). One of my favorites food recipes. For mine, I’m gonna make it a bit unique. This will be really delicious.

Pot Roast (Pressure Cooker) is one of the most well liked of current trending foods in the world. It is easy, it’s fast, it tastes yummy. It is appreciated by millions every day. They are nice and they look fantastic. Pot Roast (Pressure Cooker) is something which I have loved my whole life.

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. Pot roast is the classic Sunday Supper to me. My mom cooked a delicious pot roast almost every Sunday—regardless of the season, it was our special dinner.

To begin with this recipe, we have to first prepare a few components. You can have pot roast (pressure cooker) using 21 ingredients and 15 steps. Here is how you cook that.

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

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

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 is a classic, comforting pot roast, rich with red wine and onions. A pressure cooker works wonders on tough cuts of meat like the chuck roast called for here; the roast is braised to tenderness in a fraction of the time it would take in the oven. The trick to this perfectly cooked meal is timing: Pop.

Instructions 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.

Return roast to pressure cooker and turn to coat with sauce. Close lid and bring pressure cooker to high pressure over medium-high heat. Once full pressure is reached, reduce heat enough to maintain pressure. Remove from heat and use the Natural Release Method, leaving pot off. This Instant Pot Pot Roast is so tender it falls apart when you try to take it out.

So that is going to wrap it up for this special food pot roast (pressure cooker) recipe. Thanks so much for reading. I am sure you will make this at home. There is gonna be more interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!