Pot Roast (Pressure Cooker)
Pot Roast (Pressure Cooker)

Hello everybody, it’s Drew, welcome to my recipe page. Today, I’m gonna show you how to prepare a special dish, pot roast (pressure cooker). It is one of my favorites. For mine, I’m gonna make it a bit unique. This is gonna smell and look delicious.

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

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

The ingredients needed to make Pot Roast (Pressure Cooker):
  1. Take beef chuck
  2. Take salt
  3. Prepare oil
  4. Get black pepper
  5. Take thyme
  6. Make ready rosemary
  7. Prepare bay leaves
  8. Make ready garlic, sliced
  9. Get tomato paste
  10. Prepare vermouth
  11. Get red wine
  12. Take Bou beef bouillon cube
  13. Prepare boiling water
  14. Take fish sauce
  15. Get Worcestershire sauce
  16. Prepare frozen pearl onions
  17. Get potatoes, cubed
  18. Make ready medium carrots, cut in pieces
  19. Make ready mushrooms, quartered
  20. Make ready corn starch
  21. Get 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 for this exceptional food pot roast (pressure cooker) recipe. Thanks so much for reading. I am confident that you will make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!