Pot Roast (Pressure Cooker). 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.
This Instant Pot Pot Roast is so tender it falls apart when you try to take it out. It has such great flavor, that you can even skip the searing if you want This will vary depending on your model of pressure cooker, the size and type of your roast, if you sear the meat first, how you like your meat cooked. You will be amazed at the tenderness and flavor of this pressure cooker pot roast recipe! 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)
- It’s 3-4 lb of beef chuck.
- It’s 2 Tbsp of salt.
- Prepare 1 Tbsp of oil.
- You need 1 tsp of black pepper.
- Prepare 1 tsp of thyme.
- It’s 1 tsp of rosemary.
- It’s 2 of bay leaves.
- It’s 4 cloves of garlic, sliced.
- It’s 2 Tbsp of tomato paste.
- Prepare 1/2 cup of vermouth.
- Prepare 1 cup of red wine.
- Prepare 1 of Bou beef bouillon cube.
- You need 2 cups of boiling water.
- It’s 1 Tbsp of fish sauce.
- It’s 1 Tbsp of Worcestershire sauce.
- Prepare 12 oz of frozen pearl onions.
- You need 1 lb of potatoes, cubed.
- It’s 5 of medium carrots, cut in pieces.
- It’s 10 oz of mushrooms, quartered.
- You need 3 Tbsp of corn starch.
- You need 2 Tbsp of fresh parsley, chopped.
Pressure Cooker Pot Roast: Tender Meat for Any Meal. 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. Cooking Tips for this Pressure Cooker Pot Roast Recipe. Be sure to follow the recipe directions to pressure cook the chuck roast on its own first before adding the potatoes and carrots.
Pot Roast (Pressure Cooker) instructions
- 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..
If you add the potatoes and carrots from the beginning they will become too soft and possibly mushy. And what's a pot roast without some baby potatoes?! For an amazing tip to have the potatoes retain their texture and form while ALSO remaining perfect Secure the lid and cook at high pressure for a little while. When done, remove the foil pouches with tongs and set aside. Pot roast is more of a method than a specific cut of meat.