Jens Pressure Cooker Pot Roast Recipe 455

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JEN'S PRESSURE COOKER POT ROAST



Jen's Pressure Cooker Pot Roast image

A pressure cooker is a must for making a tough roast tender. In our large family when I was growing up, this was everyone's most-requested birthday dinner. When my mother was reducing her household size for a move, she gave me her pressure cooker, and I am now teaching my children to make this favorite as well.

Provided by jenonymous

Categories     Main Dish Recipes     Beef     Pot Roast Recipes

Time 2h30m

Yield 6

Number Of Ingredients 9

3 pounds beef rump roast
salt and ground black pepper to taste
⅓ cup all-purpose flour
¼ cup vegetable shortening
2 (1 ounce) packages dry onion soup mix
2 ½ cups cold water, or as needed
8 potatoes, peeled and halved
3 onions, peeled
½ cup cold water

Steps:

  • Season roast with salt and pepper on all sides; coat roast with flour (reserve leftover flour for gravy).
  • Melt shortening in a pressure cooker over medium-high heat. Brown roast on all sides in hot shortening. Sprinkle onion soup mix over the roast. Pour in at least two cups of water; use 1 to 2 cups more if the beef is a tough cut or to reach the minimum amount recommended by the pressure cooker's manufacturer.
  • Seal the lid and bring the cooker up to full pressure over high heat. Reduce the heat to low, maintaining full pressure, and cook for 1 1/2 to 2 hours.
  • Release the pressure and test for doneness; the meat should be fork-tender. Add potatoes and onions, making sure the vegetables are submerged in the cooking liquid. (You may need to rearrange the roast on top of the vegetables or add more water.) Seal the lid and return the pressure cooker to full pressure.
  • Reduce heat to low, maintaining full pressure, and cook for 10 minutes. Release the pressure; transfer meat and vegetables to a serving platter.
  • To make gravy, bring the cooking liquid to a boil. Whisk reserved flour into 1/2 cup cold water; whisk the flour mixture into the boiling broth. Cook until thickened, stirring occasionally, about 3 minutes. Serve gravy with pot roast and vegetables.

Nutrition Facts : Calories 700.1 calories, Carbohydrate 71.3 g, Cholesterol 100.3 mg, Fat 24.9 g, Fiber 8.9 g, Protein 47.6 g, SaturatedFat 7.9 g, Sodium 934.5 mg, Sugar 7.5 g

JEN'S PRESSURE COOKER POT ROAST RECIPE - (4.5/5)



Jen's Pressure Cooker Pot Roast Recipe - (4.5/5) image

Provided by Anderda

Number Of Ingredients 10

3 pounds beef rump roast
Salt, to taste
Black pepper, freshly ground, to taste
1/3 cup all-purpose flour
1/4 cup vegetable shortening
2 (1-ounce) packages dry onion soup mix
2 1/2 cups cold water, or as needed
8 potatoes, peeled and halved
3 onions, peeled
1/2 cup cold water

Steps:

  • Season roast with salt and pepper on all sides; coat roast with flour (reserve leftover flour for gravy). Melt shortening in a pressure cooker over medium-high heat. Brown roast on all sides in hot shortening. Sprinkle onion soup mix over the roast. Pour in at least two cups of water; use 1 to 2 cups more if the beef is a tough cut or to reach the minimum amount recommended by the pressure cooker's manufacturer. Seal the lid and bring the cooker up to full pressure over high heat. Reduce the heat to low, maintaining full pressure, and cook for 1 1/2 to 2 hours. Release the pressure and test for doneness; the meat should be fork-tender. Add potatoes and onions, making sure the vegetables are submerged in the cooking liquid. (You may need to rearrange the roast on top of the vegetables or add more water.) Seal the lid and return the pressure cooker to full pressure. Reduce heat to low, maintaining full pressure, and cook for 10 minutes. Release the pressure; transfer meat and vegetables to a serving platter. To make gravy, bring the cooking liquid to a boil. Whisk reserved flour into 1/2 cup cold water; whisk the flour mixture into the boiling broth. Cook until thickened, stirring occasionally, about 3 minutes. Serve gravy with pot roast and vegetables.

JEN'S PRESSURE COOKER POT ROAST



Jen's Pressure Cooker Pot Roast image

A pressure cooker is a must for making a tough roast tender. In our large family when I was growing up, this was everyone's most-requested birthday dinner. When my mother was reducing her household size for a move, she gave me her pressure cooker, and I am now teaching my children to make this favorite as well.

Provided by jenonymous

Categories     Pot Roast

Time 2h30m

Yield 6

Number Of Ingredients 9

3 pounds beef rump roast
salt and ground black pepper to taste
⅓ cup all-purpose flour
¼ cup vegetable shortening
2 (1 ounce) packages dry onion soup mix
2 ½ cups cold water, or as needed
8 potatoes, peeled and halved
3 onions, peeled
½ cup cold water

Steps:

  • Season roast with salt and pepper on all sides; coat roast with flour (reserve leftover flour for gravy).
  • Melt shortening in a pressure cooker over medium-high heat. Brown roast on all sides in hot shortening. Sprinkle onion soup mix over the roast. Pour in at least two cups of water; use 1 to 2 cups more if the beef is a tough cut or to reach the minimum amount recommended by the pressure cooker's manufacturer.
  • Seal the lid and bring the cooker up to full pressure over high heat. Reduce the heat to low, maintaining full pressure, and cook for 1 1/2 to 2 hours.
  • Release the pressure and test for doneness; the meat should be fork-tender. Add potatoes and onions, making sure the vegetables are submerged in the cooking liquid. (You may need to rearrange the roast on top of the vegetables or add more water.) Seal the lid and return the pressure cooker to full pressure.
  • Reduce heat to low, maintaining full pressure, and cook for 10 minutes. Release the pressure; transfer meat and vegetables to a serving platter.
  • To make gravy, bring the cooking liquid to a boil. Whisk reserved flour into 1/2 cup cold water; whisk the flour mixture into the boiling broth. Cook until thickened, stirring occasionally, about 3 minutes. Serve gravy with pot roast and vegetables.

Nutrition Facts : Calories 700.1 calories, Carbohydrate 71.3 g, Cholesterol 100.3 mg, Fat 24.9 g, Fiber 8.9 g, Protein 47.6 g, SaturatedFat 7.9 g, Sodium 934.5 mg, Sugar 7.5 g

JEN'S PRESSURE COOKER POT ROAST



Jen's Pressure Cooker Pot Roast image

A pressure cooker is a must for making a tough roast tender. In our large family when I was growing up, this was everyone's most-requested birthday dinner. When my mother was reducing her household size for a move, she gave me her pressure cooker, and I am now teaching my children to make this favorite as well.

Provided by jenonymous

Categories     Pot Roast

Time 2h30m

Yield 6

Number Of Ingredients 9

3 pounds beef rump roast
salt and ground black pepper to taste
⅓ cup all-purpose flour
¼ cup vegetable shortening
2 (1 ounce) packages dry onion soup mix
2 ½ cups cold water, or as needed
8 potatoes, peeled and halved
3 onions, peeled
½ cup cold water

Steps:

  • Season roast with salt and pepper on all sides; coat roast with flour (reserve leftover flour for gravy).
  • Melt shortening in a pressure cooker over medium-high heat. Brown roast on all sides in hot shortening. Sprinkle onion soup mix over the roast. Pour in at least two cups of water; use 1 to 2 cups more if the beef is a tough cut or to reach the minimum amount recommended by the pressure cooker's manufacturer.
  • Seal the lid and bring the cooker up to full pressure over high heat. Reduce the heat to low, maintaining full pressure, and cook for 1 1/2 to 2 hours.
  • Release the pressure and test for doneness; the meat should be fork-tender. Add potatoes and onions, making sure the vegetables are submerged in the cooking liquid. (You may need to rearrange the roast on top of the vegetables or add more water.) Seal the lid and return the pressure cooker to full pressure.
  • Reduce heat to low, maintaining full pressure, and cook for 10 minutes. Release the pressure; transfer meat and vegetables to a serving platter.
  • To make gravy, bring the cooking liquid to a boil. Whisk reserved flour into 1/2 cup cold water; whisk the flour mixture into the boiling broth. Cook until thickened, stirring occasionally, about 3 minutes. Serve gravy with pot roast and vegetables.

Nutrition Facts : Calories 700.1 calories, Carbohydrate 71.3 g, Cholesterol 100.3 mg, Fat 24.9 g, Fiber 8.9 g, Protein 47.6 g, SaturatedFat 7.9 g, Sodium 934.5 mg, Sugar 7.5 g

JEN'S PRESSURE COOKER POT ROAST



Jen's Pressure Cooker Pot Roast image

A pressure cooker is a must for making a tough roast tender. In our large family when I was growing up, this was everyone's most-requested birthday dinner. When my mother was reducing her household size for a move, she gave me her pressure cooker, and I am now teaching my children to make this favorite as well.

Provided by jenonymous

Categories     Pot Roast

Time 2h30m

Yield 6

Number Of Ingredients 9

3 pounds beef rump roast
salt and ground black pepper to taste
⅓ cup all-purpose flour
¼ cup vegetable shortening
2 (1 ounce) packages dry onion soup mix
2 ½ cups cold water, or as needed
8 potatoes, peeled and halved
3 onions, peeled
½ cup cold water

Steps:

  • Season roast with salt and pepper on all sides; coat roast with flour (reserve leftover flour for gravy).
  • Melt shortening in a pressure cooker over medium-high heat. Brown roast on all sides in hot shortening. Sprinkle onion soup mix over the roast. Pour in at least two cups of water; use 1 to 2 cups more if the beef is a tough cut or to reach the minimum amount recommended by the pressure cooker's manufacturer.
  • Seal the lid and bring the cooker up to full pressure over high heat. Reduce the heat to low, maintaining full pressure, and cook for 1 1/2 to 2 hours.
  • Release the pressure and test for doneness; the meat should be fork-tender. Add potatoes and onions, making sure the vegetables are submerged in the cooking liquid. (You may need to rearrange the roast on top of the vegetables or add more water.) Seal the lid and return the pressure cooker to full pressure.
  • Reduce heat to low, maintaining full pressure, and cook for 10 minutes. Release the pressure; transfer meat and vegetables to a serving platter.
  • To make gravy, bring the cooking liquid to a boil. Whisk reserved flour into 1/2 cup cold water; whisk the flour mixture into the boiling broth. Cook until thickened, stirring occasionally, about 3 minutes. Serve gravy with pot roast and vegetables.

Nutrition Facts : Calories 700.1 calories, Carbohydrate 71.3 g, Cholesterol 100.3 mg, Fat 24.9 g, Fiber 8.9 g, Protein 47.6 g, SaturatedFat 7.9 g, Sodium 934.5 mg, Sugar 7.5 g

JEN'S PRESSURE COOKER POT ROAST



Jen's Pressure Cooker Pot Roast image

A pressure cooker is a must for making a tough roast tender. In our large family when I was growing up, this was everyone's most-requested birthday dinner. When my mother was reducing her household size for a move, she gave me her pressure cooker, and I am now teaching my children to make this favorite as well.

Provided by jenonymous

Categories     Pot Roast

Time 2h30m

Yield 6

Number Of Ingredients 9

3 pounds beef rump roast
salt and ground black pepper to taste
⅓ cup all-purpose flour
¼ cup vegetable shortening
2 (1 ounce) packages dry onion soup mix
2 ½ cups cold water, or as needed
8 potatoes, peeled and halved
3 onions, peeled
½ cup cold water

Steps:

  • Season roast with salt and pepper on all sides; coat roast with flour (reserve leftover flour for gravy).
  • Melt shortening in a pressure cooker over medium-high heat. Brown roast on all sides in hot shortening. Sprinkle onion soup mix over the roast. Pour in at least two cups of water; use 1 to 2 cups more if the beef is a tough cut or to reach the minimum amount recommended by the pressure cooker's manufacturer.
  • Seal the lid and bring the cooker up to full pressure over high heat. Reduce the heat to low, maintaining full pressure, and cook for 1 1/2 to 2 hours.
  • Release the pressure and test for doneness; the meat should be fork-tender. Add potatoes and onions, making sure the vegetables are submerged in the cooking liquid. (You may need to rearrange the roast on top of the vegetables or add more water.) Seal the lid and return the pressure cooker to full pressure.
  • Reduce heat to low, maintaining full pressure, and cook for 10 minutes. Release the pressure; transfer meat and vegetables to a serving platter.
  • To make gravy, bring the cooking liquid to a boil. Whisk reserved flour into 1/2 cup cold water; whisk the flour mixture into the boiling broth. Cook until thickened, stirring occasionally, about 3 minutes. Serve gravy with pot roast and vegetables.

Nutrition Facts : Calories 700.1 calories, Carbohydrate 71.3 g, Cholesterol 100.3 mg, Fat 24.9 g, Fiber 8.9 g, Protein 47.6 g, SaturatedFat 7.9 g, Sodium 934.5 mg, Sugar 7.5 g

PRESSURE-COOKER POT ROAST



Pressure-Cooker Pot Roast image

With an Instant Pot or pressure cooker, the classic Sunday afternoon pot roast can be on the table in under two hours -- without ever turning on your oven. We seasoned this one with North African ingredients -- dates, olives, and oranges -- but remained loyal to the traditional American chuck roast, which, like other inexpensive cuts, braises well. This recipe appears in our cookbook "Martha Stewart's Pressure Cooker" (Clarkson Potter).

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Beef Recipes

Yield Serves 6 to 8

Number Of Ingredients 13

1 tablespoon extra-virgin olive oil
1 boneless beef chuck roast (about 3 pounds)
Kosher salt and freshly ground pepper
2 garlic cloves, smashed
2 tablespoons unbleached all-purpose flour
3 cups chicken stock, homemade or store-bought
1 pound carrots, cut into thick rounds
1/3 cup pitted oil-cured olives
10 dates, pitted and chopped
1 teaspoon fresh thyme leaves
1 dried bay leaf
1/2 teaspoon cumin seeds
Finely grated zest and juice of 1 large navel orange

Steps:

  • Heat oil in a 6-to-8-quart pressure cooker over medium-high, or in an electric pressure cooker set to saute. Pat beef dry and season with 1 teaspoon salt and 1/2 teaspoon pepper. Add beef and cook until browned on all sides, 8 to 10 minutes; transfer to a plate. Pour out all but 2 tablespoons fat (or add enough oil to equal 2 tablespoons). Add garlic and flour, and cook, stirring, until fragrant, 1 to 2 minutes. Whisk in stock, carrots, olives, dates, thyme, bay leaf, cumin seeds, orange zest and juice, and 1 teaspoon salt. Return beef along with any accumulated juices to pressure cooker.
  • Stovetop: Secure lid. Bring to high pressure over medium-high heat; reduce heat to maintain pressure and cook for 60 minutes. Remove from heat, quickly release pressure, then remove lid.Electric: Secure lid. Manually set cooker to 90 minutes and let it come to pressure. Once time is complete, turn off, quickly release pressure, then remove lid.
  • Let beef stand in liquid 10 minutes. Skim any fat from surface. Transfer beef to a serving platter. (Discard bay leaf.) Spoon sauce over and around beef and serve.

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INSTANT POT POT ROAST - INSTANT POT RECIPES & PRESSURE COOKER …
2020-01-25 Make Gravy & Serve: Taste the gravy again, then adjust the seasoning if necessary. Mix 1 ½ tbsp (12g) cornstarch with 2 tbsp (30ml) water, then mix it into the gravy one third at a time until desired thickness. Slice the roast against the grain. High five your family. Serve pot roast and potatoes with the gravy.
From pressurecookrecipes.com


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