OLD-FASHIONED POT ROAST
From Country Living. Producing a fork-tender, melt-in-the-mouth roast in less than an hour is still one of the pressure cooker's most dramatic feats. (Adapted from Cooking Under Pressure by Lorna J. Sass.)
Provided by KissaMew
Categories Meat
Time 1h15m
Yield 1 Roast, 6 serving(s)
Number Of Ingredients 17
Steps:
- If desired, make 3/4-inch-deep, evenly distributed incisions in roast and push one slice of garlic into each.
- In 6-quart pressure cooker, heat 3 tablespoons oil over high heat. Add meat and brown well on all sides lifting meat frequently with spatula to prevent sticking-about 2 to 3 minutes per side. Add extra oil as needed. Season each browned side with salt and pepper, be conservative if you're using canned stock or bouillon. Remove meat to platter and set aside.
- In blackened oil remaining in cooker, sauté the chopped onion, carrot, celery, and parsnip for 3 minutes, stirring occasionally, scrape any browned bits from bottom of cooker. Add beef stock, bay leaves, and dried thyme.
- Set rack or trivet in cooker and place meat on it, broad side down, so that as much surface as possible submerges.
- Lock lid into place, heat to high pressure over high heat. Reduce heat to just enough to maintain high pressure and cook 60 minutes. Let pressure drop naturally for 15 minutes (see " Releasing Pressure"). Remove lid, opening it away from you, to allow any remaining steam to escape.
- When pot roast is done, it should be easy to pierce with a fork. If it is not sufficiently tender, lock lid back in place and heat to high pressure for another 5 minutes, let pressure drop naturally.
- When roast is fork-tender, transfer to platter, set aside in warm place. Remove rack from cooker. Place potatoes, whole onions, and parsnip chunks in cooker. Lock lid into place and return to high pressure over high heat. Reduce heat to just enough to maintain high pressure and cook 5 minutes.
- Meanwhile, slice meat. Reduce pressure in cooker using quick-release (see " Releasing Pressure"). Remove lid, opening it away from you, to allow any remaining steam to escape. With slotted spoon, transfer vegetables to platter around meat, set aside in warm place.
- Over high heat, gradually whisk flour-butter mixture into liquid in cooker. Cook, stirring constantly, until mixture thickens-3 to 4 minutes. Remove bay leaves and season to taste. Pour gravy over meat and vegetables on platter, sprinkle with fresh thyme, if desired, and serve immediately.
Nutrition Facts : Calories 794.7, Fat 55.4, SaturatedFat 20.5, Cholesterol 179.7, Sodium 549.3, Carbohydrate 25.8, Fiber 3.5, Sugar 3.8, Protein 46.9
OLD-FASHIONED PRESSURE COOKER POT ROAST
Steps:
- Pat the roast dry with paper towels. Season both sides of the roast well with salt and pepper. Select Sauté and preheat the pressure cooking pot. When hot, add the vegetable oil. Add the three pieces of roast to the cooking pot so that they lay flat in the pot. Cook until the beef is browned and releases easily from the pot. Transfer to a plate.
- Add the onion to the cooking pot. Sauté for about 3 minutes until tender, stirring occasionally to scrape up any browned bits from the bottom of the pot. Stir in the 3 1/2 cups water and beef base or bouillon, tomato paste, and bay leaf. Return the roast and any accumulated juices to the pot. Lock the lid in place. Select High Pressure and 50 minutes cook time.
- When the cook time ends, turn off the pressure cooker. Let the pressure release naturally for 10 minutes and finish with a quick pressure release. When the valve drops, carefully remove the lid. Transfer the roast to a cutting board and cover with aluminum foil.
- If you wish to cook potatoes and carrots with this meal, proceed with steps 4-6. Otherwise, skip to step 7: Add potatoes and carrots directly to the juices remaining in the cooking pot. Lock the lid in place. Select High Pressure and 3 minutes cook time.
- When the cook time ends, turn off the pressure cooker. Use a quick pressure release. When the valve drops, carefully remove the lid. Check the potatoes for doneness. If needed, select Sauté and simmer in the juices until potatoes reach your desired tenderness.
- Use a slotted spoon to transfer the potatoes and carrots to a serving bowl and sprinkle with parsley. Cover with foil until ready to serve.
- Pour the juices in the cooking pot through a mesh strainer into a fat separator. (You can skip the strainer if you like onions in your gravy. Be sure to remove the bay leaf, though!) Skim off any excess fat. Return the juices to the cooking pot.
- In a small bowl, whisk together the flour and 1/4 cup cold water until smooth. Add ½ cup hot cooking juices to the flour mixture and stir to combine. Add the slurry to the pot, stirring constantly. Select Sauté and bring the gravy to a boil, stirring constantly until it thickens. Taste the gravy and season with salt and pepper to taste.
- To serve, cut the roast into pieces and place on a rimmed serving platter. Ladle half the gravy over the roast and pour the rest of the gravy into a gravy boat to serve with the potatoes and carrots.
EASY PRESSURE COOKER POT ROAST
VERY tender and delicious. Using the pressure cooker saves SO much time that this recipe can be used on a weekday and still you can manage to eat dinner at a decent hour.
Provided by ccsoccerbmxmom
Categories Main Dish Recipes Beef Pot Roast Recipes
Time 1h20m
Yield 8
Number Of Ingredients 10
Steps:
- Heat oil in a pressure cooker over medium-high heat. Brown roast on all sides in the hot oil; season with pepper, seasoned salt, and onion powder.
- Pour in beef broth and Worcestershire sauce, add the quartered onion, and seal the lid. Bring the cooker up to full pressure. Reduce heat to low, maintaining full pressure, and cook for 30 minutes.
- Use the quick-release method to lower the pressure. Mix in carrots and potatoes, seal the lid again, and return the pressure cooker to the heat. Bring the cooker up to full pressure and cook for an additional 15 minutes. Use the quick-release method again and transfer the roast and vegetables to a serving dish.
Nutrition Facts : Calories 450.2 calories, Carbohydrate 38.3 g, Cholesterol 77.5 mg, Fat 21.8 g, Fiber 5.4 g, Protein 25.1 g, SaturatedFat 7.8 g, Sodium 310.6 mg, Sugar 4.3 g
CONTEST-WINNING OLD-FASHIONED POT ROAST
Every time I fix this recipe for friends, it's asked for - and usually by the husbands! As a new mom (Mike and I are the parents of a 9-month-old son) who works full-time, I also like how easy it is to prepare. It's one of our favorites. Some people I've shared the recipe with have used a beef brisket in place of the regular roast. For a bit different taste, I at times add red wine vinegar. My mom started me cooking young. I made my first from-scratch Thanksgiving dinner at 13. After that, I figured I could tackle about any cooking! -Georgia Edgington, Crystal, Minnesota
Provided by Taste of Home
Categories Dinner
Time 3h15m
Yield 8 servings.
Number Of Ingredients 7
Steps:
- Place roast in an ungreased roasting pan. Combine the chili sauce, water and onion soup mix; pour over roast. Cover and bake at 350° for 2 hours. , Cut roast into 1/2-in. slices; return to pan. Top with the potatoes, carrots and celery. Cover and bake 1 hour longer or until meat and vegetables are tender, stirring the vegetables once.
Nutrition Facts : Calories 338 calories, Fat 6g fat (2g saturated fat), Cholesterol 78mg cholesterol, Sodium 982mg sodium, Carbohydrate 36g carbohydrate (12g sugars, Fiber 3g fiber), Protein 36g protein.
OLD-FASHIONED POT ROAST
I got this recipe from my mom, a great cook. My sister, dad and I loved it when she made her pot roast. Later, I served this dish in our restaurant for many years. It's a recipe that just says "home cooking."
Provided by Taste of Home
Categories Dinner
Time 2h15m
Yield 8 servings.
Number Of Ingredients 10
Steps:
- Sprinkle the roast with 1 tablespoon flour. In a Dutch oven, brown the roast on all sides in half of the butter. Add the water, bouillon, onion, celery, salt and pepper; bring to a boil. Reduce heat, cover and simmer for 1 hour. , Add carrots; cover and simmer 45-60 minutes longer or until meat is tender. Remove meat and carrots to a serving platter and keep warm. Strain cooking juices; set aside. , In the same Dutch oven, melt remaining butter. Stir in remaining flour; cook and stir until bubbly. Add 2 cups of the cooking juices and blend until smooth. Cook and stir until thickened; add additional cooking juices until gravy has desired consistency.
Nutrition Facts : Calories 407 calories, Fat 25g fat (12g saturated fat), Cholesterol 134mg cholesterol, Sodium 664mg sodium, Carbohydrate 10g carbohydrate (3g sugars, Fiber 2g fiber), Protein 35g protein.
POT ROAST - PRESSURE COOKER
I was looking for a Pot Roast recipe for my pressure cooker. I found a number of them, but the one that came in my instruction manual looked the best! Some recipes I read called for bottom or rump roast, but a number of other recipes stated that these cuts were too dry or tough. A cut from the chuck (or a cross rib roast) a thought to be more tender. I made this with a 4 pound roast and cooked right at 1 hour. I put in red potatoes for the last 20 minutes and carrots for the last 5. I think I would do 1 hour for a 3 lb roast and 1 hour and 15 for a 4 lb roast next time.
Provided by Mrs Goodall
Categories Roast Beef
Time 1h15m
Yield 6-8 serving(s)
Number Of Ingredients 14
Steps:
- Rub the meat well with the crushed garlic, using one clove for each side.
- In a 5 quart or larger pressure cooker, brown roast well on all sides over medium-high heat. If it begins to smoke, reduce heat to prevent burning. Remove roast and set aside.
- Add oil and onion and cook until softened.
- Add beef broth, tomato paste, water, brown sugar, dry mustard, paprika, lemon juice, cider vinegar and Worcestershire sauce.
- Scrape bottom of cooker to remove any remaining bits of meat left over from browning. Stir well until all ingredients have dissolved and contents are boiling.
- Return roast to pressure cooker and turn to coat with sauce.
- Close lid and bring pressure cooker to high pressure over medium-high heat. Once full pressure is reached, reduce heat enough to maintain pressure.
- Cook for 1 hour.
- Remove from heat and use the Natural Release Method, leaving pot off of heat until pressure is subsided.
- Remove meat from pot and slice the meat and arrange on a serving platter, spooning some of the sauce over and sprinkling with parsley.
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