Hey everyone, it’s Brad, welcome to my recipe page. Today, I will show you a way to prepare a special dish, pot roast (pressure cooker). One of my favorites food recipes. This time, I am going to make it a little bit unique. This will be really delicious.
Pot Roast (Pressure Cooker) is one of the most well liked of recent trending foods on earth. It is appreciated by millions every day. It is easy, it is fast, it tastes delicious. They are nice and they look fantastic. Pot Roast (Pressure Cooker) is something which I’ve loved my entire life.
To get started 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 it.
The ingredients needed to make Pot Roast (Pressure Cooker):
- Take 3-4 lb beef chuck
- Take 2 Tbsp salt
- Take 1 Tbsp oil
- Get 1 tsp black pepper
- Make ready 1 tsp thyme
- Take 1 tsp rosemary
- Make ready 2 bay leaves
- Take 4 cloves garlic, sliced
- Make ready 2 Tbsp tomato paste
- Make ready 1/2 cup vermouth
- Prepare 1 cup red wine
- Take 1 Bou beef bouillon cube
- Take 2 cups boiling water
- Prepare 1 Tbsp fish sauce
- Prepare 1 Tbsp Worcestershire sauce
- Get 12 oz frozen pearl onions
- Prepare 1 lb potatoes, cubed
- Prepare 5 medium carrots, cut in pieces
- Make ready 10 oz mushrooms, quartered
- Make ready 3 Tbsp corn starch
- Make ready 2 Tbsp fresh parsley, chopped
Steps to make Pot Roast (Pressure Cooker):
- 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.
So that is going to wrap this up for this special food pot roast (pressure cooker) recipe. Thanks so much for your time. I’m confident you will make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
