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

Hello everybody, it is John, welcome to our recipe site. Today, we’re going to prepare a distinctive dish, pot roast (pressure cooker). It is one of my favorites food recipes. For mine, I will make it a little 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’s easy, it’s quick, it tastes delicious. It is appreciated by millions every day. Pot Roast (Pressure Cooker) is something which I have loved my entire life. They are fine and they look wonderful.

To get started with this recipe, we must first prepare a few ingredients. 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. Get 3-4 lb beef chuck
  2. Get 2 Tbsp salt
  3. Make ready 1 Tbsp oil
  4. Make ready 1 tsp black pepper
  5. Take 1 tsp thyme
  6. Make ready 1 tsp rosemary
  7. Make ready 2 bay leaves
  8. Take 4 cloves garlic, sliced
  9. Take 2 Tbsp tomato paste
  10. Make ready 1/2 cup vermouth
  11. Take 1 cup red wine
  12. Make ready 1 Bou beef bouillon cube
  13. Prepare 2 cups boiling water
  14. Make ready 1 Tbsp fish sauce
  15. Make ready 1 Tbsp Worcestershire sauce
  16. Prepare 12 oz frozen pearl onions
  17. Take 1 lb potatoes, cubed
  18. Make ready 5 medium carrots, cut in pieces
  19. Take 10 oz mushrooms, quartered
  20. Take 3 Tbsp corn starch
  21. Make ready 2 Tbsp 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’m confident you can make this at home. There’s gonna be interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!