Pot Roast Pressure Cooker
Pot Roast Pressure Cooker Recipe by Best Online Steaks
Does your family love pot roast? It can be torture sitting around waiting for a pot roast to slow cook in the oven so that it is tender. Instead of buying expensive cuts of meat to shorten the cooking time, break out the pressure cooker to make your family a delicious meal in a fraction of the time. This pressure cooker pot roast is delicious, tender, pressure cooker pot roast with carrots and potatoes, this delicious meal should be in your trusted recipe box where you can find it anytime your family craves a pot roast. Any large steak from the chuck primal
is a good choice. Pressure Cooker Pot Roast is an easy meal for any weeknight. You don't have to hover over it, so you can help the kids with their homework while it cooks. Prepping it only takes a few minutes, and anyone can make it.
Ingredients and Directions for Cooking a Chuck Roast in the Pressure Cooker
Ingredients
2 pound roast (chuck is perfect for this recipe)
2 tablespoons butter
1 pound potatoes (Red or Yukon) washed and chopped
1 pound carrots (either cut large ones into chunks or use baby carrots)
2 ounces dry onion soup mix powder
1 teaspoon bouillon beef base
1 cup water
1 teaspoon garlic powder
1 teaspoon pepper
1 teaspoon salt
Directions
1. Set the pressure cooker to saute. Add 2 tablespoons of butter and let it melt. Add in your seasoning and allow it become moist, so it re-hydrates, bringing out the flavor.
2. Place the roast in the pot and sear it well on all sides to lock in juices. After you have browned it, remove it from the pot and set it aside.
3. Keeping your pressure cooker on saute, add the water and bouillon beef base. Stir this mixture until it is well combined. Use it to break little bits of seasoning and meat free from the pan.
4. Switch the pressure cooker from sauteing and add your roast, potatoes, carrots, and onion soup mix into the pan.
5. Place the lid on your pressure cooker and seal it. Set the cooker to manual, or high pressure, for about 90 minutes.
6. After 90 minutes, allow the pressure to release naturally for 10 minutes and then vent to allow the remaining pressure to escape.
7. If you would like, turn the cooker back to saute and add a small amount of cornstarch an water mixture to thicken the broth into gravy for your pot roast and potatoes.
Additional References