Italian Potted Beef Pressure Cooker Recipes
PRESSURE-COOKER ITALIAN BEEF SANDWICHES
With only a few ingredients, this roast beef is a snap to throw together. The meat turns out wonderfully tender. -Lauren Adamson, Layton, Utah
Provided by Taste of Home
Categories Lunch
Time 1h10m
Yield 12 servings.
Number Of Ingredients 9
Steps:
- In a bowl, mix the first 7 ingredients. Halve roast; place in a 6-qt. electric pressure cooker. Pour pepperoncini mixture over top. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 60 minutes. Let pressure release naturally. A thermometer inserted into beef should read at least 145°. , Remove roast; cool slightly. Skim fat from cooking juices. Shred beef with 2 forks. Return beef and cooking juices to pressure cooker; heat through. Serve on rolls. To make ahead: In a large shallow freezer container, combine the first 7 ingredients. Add roast; cover and freeze. To use, place freezer container in refrigerator 48 hours or until roast is completely thawed. Cook and serve as directed. Freeze option: Freeze cooled, cooked beef mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little water if necessary.
Nutrition Facts : Calories 278 calories, Fat 7g fat (2g saturated fat), Cholesterol 67mg cholesterol, Sodium 735mg sodium, Carbohydrate 24g carbohydrate (3g sugars, Fiber 2g fiber), Protein 26g protein. Diabetic Exchanges
TOP-RATED ITALIAN POT ROAST
I'm always getting recipe inspiration from newspapers and magazines. Here's a tender roast with aromatic spices that give it a Moroccan feel. -Karen Burdell, Lafayette, Colorado
Provided by Taste of Home
Categories Dinner
Time 6h30m
Yield 8 servings.
Number Of Ingredients 14
Steps:
- Place cinnamon stick, peppercorns, cloves and allspice on a double thickness of cheesecloth. Gather corners of cloth to enclose spices; tie securely with string., In a large skillet, heat oil over medium-high heat. Brown roast on all sides; transfer to a 4-qt. slow cooker. Add celery, carrots and spice bag., Add onion to same skillet; cook and stir until tender. Add garlic; cook 1 minute longer. Add sherry, stirring to loosen browned bits from pan. Bring to a boil; cook and stir until liquid is reduced to 2/3 cup. Stir in tomatoes and salt; pour over roast and vegetables., Cook, covered, on low 6-7 hours or until meat and vegetables are tender. Remove roast from slow cooker; keep warm. Discard spice bag; skim fat from sauce. Serve roast and sauce with noodles and parsley if desired., Freeze option: Place sliced pot roast in freezer containers; top with sauce. Cool and freeze. To use, partially thaw in refrigerator overnight. Heat through in a covered saucepan, stirring gently and adding a little broth if necessary.
Nutrition Facts : Calories 251 calories, Fat 12g fat (4g saturated fat), Cholesterol 74mg cholesterol, Sodium 271mg sodium, Carbohydrate 11g carbohydrate (2g sugars, Fiber 3g fiber), Protein 24g protein. Diabetic Exchanges
ITALIAN POTTED BEEF-PRESSURE COOKER
Make and share this Italian Potted Beef-Pressure Cooker recipe from Food.com.
Provided by Diana Adcock
Categories Meat
Time 45m
Yield 15 serving(s)
Number Of Ingredients 11
Steps:
- Heat the cooker, add oil and brown roast on all sides.
- Add veggies and seasonings.
- Blend the paste with the broth and wine.
- Pour over meat and veg.
- Close cover securely.
- Place pressure regulator on vent pipe and cook 35 minutes at 15 pounds pressure.
- Let pressure drop of its own accord.
- Thicken gravy if desired.
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