Step-by-Step Guide to Make Speedy Pot Roast (Pressure Cooker)

Hey everyone, it is Drew, welcome to our recipe page. Today, I’m gonna show you how to make a distinctive dish, pot roast (pressure cooker). It is one of my favorites food recipes. For mine, I am going to make it a little bit tasty. This will be really delicious.

Pot Roast (Pressure Cooker) is one of the most popular of current trending foods on earth. It is enjoyed by millions daily. It’s easy, it’s fast, it tastes delicious. They are fine and they look wonderful. Pot Roast (Pressure Cooker) is something that I have loved my whole life.

To begin with this recipe, we have to first prepare a few components. You can cook 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 beef chuck
2. Take salt
3. Prepare oil
4. Get black pepper
5. Get thyme
6. Make ready rosemary
7. Take bay leaves
8. Get garlic, sliced
9. Prepare tomato paste
10. Take vermouth
11. Make ready red wine
12. Prepare Bou beef bouillon cube
13. Make ready boiling water
14. Make ready fish sauce
15. Get Worcestershire sauce
16. Get frozen pearl onions
17. Prepare potatoes, cubed
18. Make ready medium carrots, cut in pieces
19. Prepare mushrooms, quartered
20. Make ready corn starch
21. Prepare fresh parsley, chopped

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.

So that’s going to wrap this up with this exceptional food pot roast (pressure cooker) recipe. Thanks so much for reading. I’m confident you will make this at home. There’s gonna be interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!