Pressure Cooker Pot Roast With Vegetable Gravy Recipes
PRESSURE COOKER CHUCK ROAST WITH VEGGIES AND GRAVY
This used to be a slow cooker meal that would take a full day to make... but now I have adapted it for the pressure cooker and the process now takes far less time. This is my go-to recipe for pot roast on a busy weekday. It uses inexpensive cuts of meat, namely beef chuck, made posh by the slow cooker. After years of tweaking others' recipes I think I found a good mix of high-quality pot roast while still being very quick and easy.
Provided by Heather Dunn
Categories 100+ Everyday Cooking Recipes
Time 1h40m
Yield 12
Number Of Ingredients 8
Steps:
- Mix celery soup and beef stew seasoning together in a small bowl to create a creamy paste.
- Turn on a multi-functional pressure cooker and select Saute function. Add chuck roast and cook until juices start to render and outside is browned, about 5 minutes per side. Add the paste mixture, broth, onion, and mushrooms. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 40 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Add potatoes and carrots. Close, lock, and return cooker to high pressure. Cook for 15 minutes more.
- Release pressure using the natural-release method according to manufacturer's instructions, 10 to 30 minutes. Transfer roast to a large bowl and shred with 2 forks; remove any excess fat. Run remaining liquid through a strainer into a separate bowl. Beat liquid with a whisk until well blended and emulsified, about 1 minute.
- Serve shredded roast on top of the vegetables and cover with gravy.
Nutrition Facts : Calories 249.8 calories, Carbohydrate 14.7 g, Cholesterol 54.3 mg, Fat 14.1 g, Fiber 2.3 g, Protein 15.5 g, SaturatedFat 5.4 g, Sodium 633.5 mg, Sugar 3.3 g
PERFECT PRESSURE COOKER POT ROAST
I make this meal quite often it is so simple and so quick and always comes out perfect, if you love tender roast you must try this!
Provided by MamaShea
Categories Main Dish Recipes Beef Pot Roast Recipes
Time 1h
Yield 6
Number Of Ingredients 7
Steps:
- Heat oil in the pressure cooker over medium-high heat with the lid open. Brown the roast on all sides in the hot oil.
- In a small cup or bowl, mix together the Italian salad dressing mix, Ranch dressing mix, and gravy mix. Sprinkle them evenly over the roast. Pour in the beef broth and add the chopped onion.
- Seal and lock pressure cooker, and cook over high heat to build pressure until the indicator sounds (mine whistles). Turn heat down to medium, and cook for 45 minutes. Remove from heat and let stand for 5 minutes. Run under cold water to help release the pressure before unsealing the lid. You can use the juices as an au jus, or thicken with flour or cornstarch to make a yummy gravy.
Nutrition Facts : Calories 442.9 calories, Carbohydrate 10.6 g, Cholesterol 103.5 mg, Fat 30.8 g, Fiber 0.5 g, Protein 28.1 g, SaturatedFat 11.1 g, Sodium 1644 mg, Sugar 3.5 g
PERFECT POT ROAST WITH VEGETABLES AND GRAVY
I have always loved comfort food and a well prepared pot roast tops the list. There are more recipes for pot roast than there are pots too cook them. Many of those recipes, however, produce dry, pasty-looking meat and vegetables that just don't quite make it. I've taken the best from lots of different techniques and come up with what I think is a recipe you'll enjoy time and again. Quite a few different cuts of beef are "suitable" for pot roast: bottom round, rump and front cut brisket to name a few. A blade cut chuck roast is far and away the best choice, however. It's fattier than the others and during the long, slow cooking process called braising, the chuck produces the most mouth watering end result. Be sure to brown the roast and vegetables before braising. This improves the flavor and also enhances the appearance as the high heat used during browning carmelizes the sugars in the meat. The quantity of each of the ingredients can be varied a little to suit your individual taste. Accordingly, the timing suggested is only a guide and you should test for doneness as you begin to approach the end of the cooking time. This recipe calls for cooking in a crock pot. You can also use a large heavy Dutch oven and cook in the oven.
Provided by GREG IN SAN DIEGO
Time 8h20m
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- Season the roast with 1/2 teaspoon salt and 1/4 teaspoon pepper.
- In a large skillet (not non-stick) heat the oil over medium-high heat.
- Add the roast and cook, turning often, until browned, about 10 minutes.
- Transfer the roast to a plate.
- Add more oil to the skillet if necessary and heat over medium-high heat.
- Add the onions, carrots and potatoes and cook, stirring often, until the they are slightly browned, about 5 minutes. Do not overcook.
- Transfer the vegetables to a slow-cooker, add the bay leaf and then place th roast on top of the vegetables.
- Add the water or other liquid to the skillet and bring to a boil, scraping up the browned bits on the bottom of the pan with a wooden spoon. Pour into the slow cooker.
- Cover and slow-cook until the roast is tender, perhaps 8 hours on low (200 degree) setting.
- Transfer the roast and vegetables to a platter using a slotted spoon and cover with foil to keep warm.
- Skim the fat from the surface of the cooking liquid.
- Remove the bay leaf.
- In a saucepan, melt the butter over very low heat.
- Add the flour and let bubble, stirring constantly, until lightly browned, about 1 minute.
- Whisk in the cooking liquid and bring to a simmer.
- Cook, whisking often, until thickened and reduced to about 1 cup.
- Using a sharp knife, slice the roast crosswise across the grain. Serve with the vegetables and gravy.
Nutrition Facts : Calories 481.7, Fat 20.4, SaturatedFat 8, Cholesterol 154.8, Sodium 591.3, Carbohydrate 25.4, Fiber 2.9, Sugar 3.3, Protein 50.4
PRESSURE COOKER POT ROAST
This is a classic, comforting pot roast, rich with red wine and onions. A pressure cooker works wonders on tough cuts of meat like the chuck roast called for here; the roast is braised to tenderness in a fraction of the time it would take in the oven. The trick to this perfectly cooked meal is timing: Pop the vegetables into the pressure cooker just for the last few minutes of cooking, so they are tender but not overly softened. The optional quick-pickled onions give the mellow beef and sweet vegetables an appealing tangy pop. If you're short on time, you don't need to thicken the cooking liquid to make a gravy; just drizzle some pan juice over the top and call it a day.
Provided by Sarah DiGregorio
Categories dinner, meat, roasts, main course
Time 1h45m
Yield 6 servings
Number Of Ingredients 15
Steps:
- Season the beef generously all over with about 1 tablespoon salt. Using the sauté setting, warm the oil in a 6- to 8-quart electric pressure cooker. Add one chunk of the beef and sear one side until deeply browned, about 5 minutes. Remove the first chunk and repeat with the remaining chunk, searing one side. (You can brown more than one side of each chunk, but one side is enough to build flavor without spending too much time on this step.) If the pressure cooker gives you a "hot" error, simply turn it off and use residual heat to cook. When it cools, turn the sauté setting back on.
- Add the pearl onions and garlic; season with salt and pepper. Cook, stirring, until the garlic is softened, about 2 minutes. Pour in the wine, vinegar and 1/2 cup water; season generously with black pepper and lightly with salt. Using a metal or wooden spoon or spatula, scrape up all the browned bits on the bottom of the pot. Turn off the sauté setting. Add the herbs and nestle the beef into the liquid. Cook on high pressure for 1 hour.
- Make the pickled onions, if desired: Bring the vinegar and sugar to a boil in a small saucepan. Add the pearl onions and a generous pinch of salt and cook, stirring, to dissolve the sugar and warm the onions through, about 1 minute. Remove the mixture from heat and set aside at room temperature to pickle for at least 1 hour. (You can make the pickled onions up to 5 days ahead; store them in a sealed container in the refrigerator.)
- Allow the pressure to reduce naturally for 10 minutes, then release the remaining pressure manually. Add the vegetables to the pot, tucking them below the liquid. Cook on high pressure until the beef and vegetables are both tender, an additional 4 minutes. Quick-release the pressure by twisting the pressure knob to vent, then open the lid. Using tongs and a slotted spoon, remove the beef and vegetables to a serving platter. Break the beef into large chunks to serve. At this point, you can simply drizzle some cooking liquid over the top of the beef and vegetables, and top with the drained, pickled pearl onions to serve. Discard the remaining cooking liquid or strain it, refrigerate it, discard the layer of fat and freeze the remaining liquid as beef stock.
- If you'd prefer a thicker gravy, strain the cooking liquid and return it to the pot. Using the sauté function, bring it to a boil. Meanwhile, combine the butter and flour in a small bowl and knead it together with your fingers until it is uniform, almost like a dough. Once the liquid is boiling, drop the butter-flour mixture into the pot, whisking well to combine. Let it bubble until it is lightly thickened, about 5 minutes, then drizzle some gravy over the pot roast and vegetables, and top with drained, pickled onions. Serve extra gravy on the side.
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
EASY PRESSURE COOKER ROAST WITH GRAVY
It makes its own gravy while cooking! You can add other vegetables if you want, they just come out with gravy all over them. You won't need to add salt, it is in the gravy mix.
Provided by YaYa1689
Categories One Dish Meal
Time 1h
Yield 1 roast, 6 serving(s)
Number Of Ingredients 7
Steps:
- To seal roast, sear all sides in skillet with a little oil.
- Place roast in pressure cooker pan.
- Sprinkle with garlic powder and gravy mix.
- Pour beef stock over.
- Toss onions, carrots and any other items you want.
- Seal pan and bring pressure up to gentle rocking and then lower down to medium and cook for 45 minutes.
- Remove from heat and let stand for 5 minutes.
- Run under cold water to release the pressure and serve.
- If the gravy is not thick enough for you, add some cornstarch or flour with a little water and heat until thicker.
PRESSURE-COOKER POT ROAST WITH VEGETABLE GRAVY
A great way to hide some veggies as they get blended up in the gravy! The carrots lend a great sweetness and balance to the sauce that is not at all overpowering. My husband's new favorite pot roast. If you like your sauce thicker, use a thickener such as arrowroot powder or cornstarch to thicken the sauce in step 5.
Provided by strawberrybird
Categories Meat
Time 1h30m
Yield 6 , 6 serving(s)
Number Of Ingredients 11
Steps:
- Season roasts with salt and pepper and set aside.
- Heat 2 tablespoons oil in pressure cooker over medium heat. Add onion, carrot, and baking soda to pot and cook until onion breaks down and liquid turns golden brown, about 5 minutes. Stir in broth, soy sauce, and bay leaves, scraping up any browned bits. Nestle roasts on top of vegetables in cooker.
- Lock lid in place. Cook for 55 minutes. If using manual pressure-cooker, bring to high pressure and then cook at medium heat, adjusting heat as needed to maintain high pressure.
- If using manual pressure cooker, remove pot from heat and let pressure release naturally for 10 minutes, then release pressure. If using electric pressure cooker, quick-release any remaining pressure, then remove lid. Remove meat and let rest 15-20 minutes.
- While meat is resting, remove and discard bay leaves from sauce. Blend remaining sauce using an immersion blender, or allow to cool and then use a regular blender. Add vinegar. If desired, thicken sauce with a thickener such as arrowroot powder or cornstarch.
- Slice or shred meat, as desired. Serve with gravy.
Nutrition Facts : Calories 344.4, Fat 14.6, SaturatedFat 4.5, Cholesterol 145.2, Sodium 592.8, Carbohydrate 4.2, Fiber 1, Sugar 1.8, Protein 49.7
POT ROAST AND VEGETABLE GRAVY
Steps:
- Pot Roast: Preheat oven to 275 degrees. Place roast in a pan and season with tomato paste, garlic, bay leaves, pepper, salt and onion salt. Put 1 1/2-inche of water in the bottom of the pan. Surround the roast with 1/2-inch cubes or stew cuts of fresh vegetables.
- Cover the roast pan with another interlocking roast pan of the same size and roast for 2 hours. Then turn over and cook for another 2 to 2 1/2 hours.
- Gravy: Separate the vegetables from the natural gravy stock. Pour the stock into a heavy gauge pot. Scrape the bottom of the roast pan and add to stock. You should have about 3 quarts of stock, if not add bouillon broth.
- Simmer and skim off the fat, then put 1 1/2 pints of the stock in a pan and add flour and whip until smooth. Gradually add this slurry to the simmering stock until a smooth thickness is achieved. Add the roasted vegetables to the gravy.
- Mashed Potatoes: Boil or steam potatoes until well done. Place in a mixing bowl and add the above ingredients. Whip, then serve.
- Potato Pancake: Rice potatoes through fine hole attachment. Dice onions fine in buffalo chopper and add to potatoes. Combine this with eggs, salt, parsley and white pepper. Add 2pounds of flour and check consistency then add baking powder. If batter seems too loose or watery, add more flour until thick but not too stiff. In a large skillet, add enough vegetable oil so that when melted it will equal about 1/8-inch in bottom. Oil must be very hot before using or pancakes will turn out greasy. Spoon batter into pan about 2-ounce ovals. When brown, place on paper towel to absorb excess oil.
POT ROAST AND VEGETABLE GRAVY
Provided by Food Network
Categories main-dish
Time 4h45m
Yield 30 to 40 servings
Number Of Ingredients 28
Steps:
- Preheat oven to 275 degrees. Place roast in a pan and season with tomato paste, garlic, bay leaves, pepper, salt and onion salt. Put 1 1/2-inches of water in the bottom of the pan. Surround the roast with 1/2-inch cubes or stew cuts of fresh vegetables.
- Cover the roast pan with another interlocking roast pan of the same size and roast for 2 hours. Then turn over and cook for another 2 to 2 1/2 hours.
- Separate the vegetables from the natural gravy stock. Pour the stock into a heavy gauge pot. Scrape the bottom of the roast pan and add to stock. You should have about 3 quarts of stock, if not add bouillon broth.
- Simmer and skim off the fat, then put 1 1/2 pints of the stock in a pan and add flour and whip until smooth. Gradually add this slurry to the simmering stock until a smooth thickness is achieved. Add the roasted vegetables to the gravy.
- Boil or steam potatoes until well done. Place in a mixing bowl and add the above ingredients. Whip, then serve.
- Rice potatoes through fine hole attachment. Dice onions fine in buffalo chopper and add to potatoes. Combine this with eggs, salt, parsley and white pepper. Add 2 pounds of flour and check consistency then add baking powder. If batter seems too loose or watery, add more flour until thick but not too stiff. In a large skillet, add enough vegetable oil so that when melted it will equal about 1/8-inch in bottom. Oil must be very hot before using or pancakes will turn out greasy. Spoon batter into pan about 2 ounce ovals. When brown, place on paper towel to absorb excess oil.
PRESSURE-COOKER POT ROAST WITH VEGETABLE GRAVY
A great way to hide some veggies as they get blended up in the gravy! The carrots lend a great sweetness and balance to the sauce that is not at all overpowering. My husband's new favorite pot roast. If you like your sauce thicker, use a thickener such as arrowroot powder or cornstarch to thicken the sauce in step 5.
Provided by strawberrybird
Categories Meat
Time 1h30m
Yield 6 , 6 serving(s)
Number Of Ingredients 11
Steps:
- Season roasts with salt and pepper and set aside.
- Heat 2 tablespoons oil in pressure cooker over medium heat. Add onion, carrot, and baking soda to pot and cook until onion breaks down and liquid turns golden brown, about 5 minutes. Stir in broth, soy sauce, and bay leaves, scraping up any browned bits. Nestle roasts on top of vegetables in cooker.
- Lock lid in place. Cook for 55 minutes. If using manual pressure-cooker, bring to high pressure and then cook at medium heat, adjusting heat as needed to maintain high pressure.
- If using manual pressure cooker, remove pot from heat and let pressure release naturally for 10 minutes, then release pressure. If using electric pressure cooker, quick-release any remaining pressure, then remove lid. Remove meat and let rest 15-20 minutes.
- While meat is resting, remove and discard bay leaves from sauce. Blend remaining sauce using an immersion blender, or allow to cool and then use a regular blender. Add vinegar. If desired, thicken sauce with a thickener such as arrowroot powder or cornstarch.
- Slice or shred meat, as desired. Serve with gravy.
Nutrition Facts : Calories 344.4, Fat 14.6, SaturatedFat 4.5, Cholesterol 145.2, Sodium 592.8, Carbohydrate 4.2, Fiber 1, Sugar 1.8, Protein 49.7
POT ROAST WITH VEGETABLES
This old-fashioned favorite uses an economical cut of beef that's simmered to fork-tenderness.-National Livestock and Meat Board
Provided by Taste of Home
Categories Dinner
Time 2h25m
Yield 8 servings.
Number Of Ingredients 11
Steps:
- Combine the garlic, oregano and lemon-pepper; rub over roast. In a Dutch oven, brown roast in oil on all sides; drain. Add 3/4 cup water; bring to a boil. Reduce heat; cover and simmer for 1-3/4 hours. , Add vegetables; cover and simmer for 30-35 minutes longer or until beef is tender. Remove to a serving platter and keep warm. Let stand for 10 minutes before slicing., Strain cooking liquid; skim off fat. Return 1 cup liquid to pan and bring to a boil over medium high heat. , Combine cornstarch and remaining water until smooth; add to pan. Cook and stir for 1 minute or until gravy is thickened and bubbly. Serve with roast and vegetables.
Nutrition Facts : Calories 287 calories, Fat 7g fat (0 saturated fat), Cholesterol 64mg cholesterol, Sodium 48mg sodium, Carbohydrate 28g carbohydrate (0 sugars, Fiber 0 fiber), Protein 27g protein. Diabetic Exchanges
PRESSURE-COOKER MUSHROOM POT ROAST
Packed with wholesome veggies and tender beef, this is one company-special entree that will delight all ages. Serve mashed potatoes alongside to soak up every last drop of the beefy gravy. -Angie Stewart, Topeka, Kansas
Provided by Taste of Home
Categories Dinner
Time 1h30m
Yield 10 servings.
Number Of Ingredients 20
Steps:
- Halve roast; sprinkle with salt and pepper. Select saute or browning setting on a 8-qt. electric pressure cooker. Adjust for medium heat; add 1-1/2 teaspoons oil. When oil is hot, brown a roast half on all sides. Remove; repeat with remaining beef and 1-1/2 teaspoons oil. Add wine to pressure cooker. Cook 2 minutes, stirring to loosen browned bits from pan. Press cancel. Return beef to pressure cooker., Add mushrooms, onions, broth, tomato sauce, parsnips, celery, carrots, garlic, bay leaves, thyme and chili powder. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 60 minutes. Let pressure release naturally for 10 minutes; quick-release any remaining pressure. A thermometer inserted in beef should read at least 160°., Remove meat and vegetables to a serving platter; keep warm. Discard bay leaves. Skim fat from cooking juices; transfer back to pressure cooker. In a small bowl, mix cornstarch and water until smooth; stir into cooking juices. Select saute setting and adjust for low heat. Simmer, stirring constantly, until thickened, 1-2 minutes. Serve with mashed potatoes, meat and vegetables. If desired, top with chopped parsley. , Freeze option: Place roast and vegetables in freezer containers; top with cooking juices. 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 316 calories, Fat 15g fat (5g saturated fat), Cholesterol 89mg cholesterol, Sodium 373mg sodium, Carbohydrate 16g carbohydrate (4g sugars, Fiber 4g fiber), Protein 30g protein. Diabetic Exchanges
PRESSURE COOKER POT ROAST WITH MUSHROOM GRAVY - EASY
This is a super easy recipe and SO good! Makes it's own gravy. I adapted this from my favorite crock pot recipe for pot roast. Just cook and serve with steamed rice. I'm new to pressure cooking and I just LOVE it!
Provided by Shelley Lee
Categories Roast Beef
Time 1h
Yield 6-8 serving(s)
Number Of Ingredients 5
Steps:
- Brown meat on all sides in oil in cooker.
- Mix all other ingredients and add to cooker, coating meat.
- Cover and cook 50-60 minutes after control jiggles.
- Cool cooker normally for 5 minutes, then place under faucet to depressurize.
- The gravy came out perfect for us -- thin with beef stock or thicken to your own taste.
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From beststopinscott.com
INSTANT POT POT ROAST | EASY BEEF POT ROAST WITH VEGGIES AND GRAVY
2021-02-20 This easy Instant Pot Pot Roast is a tender, juicy and flavorful dish with hearty beef and vegetables covered in a delicious gravy. Everything comes together with just one pot in the pressure cooker! Gluten-free, paleo, Whole30 with low carb and keto options. Pin HERE to save and follow my board on Pinterest for more delicious recipes. Updated February 2021
From lifemadesweeter.com
From lifemadesweeter.com
365 DELICIOUS PRESSURE COOKER RECIPES: THE PRESSURE COOKER …
What you will find included in the ultimate 365 Pressure Cooker Recipes Cookbook? • One recipe to cook each day for the next 365 Days of your life. NON STOP! • A detailed list of what whole diet ingredients you will need to cook. • A step by step guide on how to cook your Pressure Cooker meals. • A wide variety of whole food meals and cuisine to satisfy all tastes and …
From zoboko.com
From zoboko.com
INSTANT POT PORK ROAST WITH VEGETABLES & GRAVY - MOM'S DINNER
2020-01-27 Add 2 tablespoon of butter and melt completely. Sprinkle in ¼ cup of flour and stir constantly for 1 minute until it creates a roux. Slowly pour the strained liquid back into the pot and whisk it into the roux. Keep the saute function on for about 4-5 …
From momsdinner.net
From momsdinner.net
BEEF ROAST WITH ROOT VEGETABLES & PAN GRAVY - NINJA KITCHEN
Step 1. Place all Level 1 ingredients, except the cornstarch and water in the pot and stir until combined. Step 2. In a large bowl, add the carrots, onions, potatoes, 1 tablespoon canola oil, salt, and pepper and toss until evenly combined. Step 3. Rub the remaining 1 tablespoon canola oil on the roast then season generously with salt and pepper.
From ninjatestkitchen.com
From ninjatestkitchen.com
BEEF POT ROAST AND GRAVY RECIPE | MYRECIPES
A classic pot roast with gravy is the "gateway" recipe to using your pressure cooker-it's quick, and you're rewarded with a hearty dish in a fraction of the time. Use the Pressure-Cooker Beef Stock here, or substitute 1 (14-ounce) can of fat-free, lower-sodium beef broth plus 1 1/2 cups water in its place. (You'll add about 50 milligrams sodium ...
From myrecipes.com
From myrecipes.com
INSTANT POT SIRLOIN TIP ROAST WITH VEGETABLES AND GRAVY ... - FOOD …
2022-02-11 Turn the instant pot back on the saute function. In a small bowl, mix the arrowroot starch with the water and add it to the sauce. Allow the sauce to simmer for about 3-4 minutes or until thickened. Turn off the heat. Slice the beef and serve it with the vegetables and gravy drizzled over the top.
From foodcourage.com
From foodcourage.com
PRESSURE COOKER MOM’S CLASSIC POT ROAST WITH SAVORY ONION GRAVY
2016-05-14 As the dish cooks, those veggies get infused with the flavors of the meat. Next, add the meat back in and make sure to pour in any of the juices that escaped from the beef onto the plate. Don’t pitch that, that’s flavor right there folks! Lastly, mix together the herbs and liquid, seal up the cooker and set the timer.
From thekitchenwhisperer.net
From thekitchenwhisperer.net
PRESSURE COOKER POT ROAST WITH VEGETABLES RECIPES
2022-07-03 Pressure Cooker Pot Roast Hash Taste of Home. beef base, eggs, potatoes, warm water, large eggs, butter, pepper and 8 more. The Best Pressure Cooker Pot Roast & Gravy Recipe in one pot! Busy Creating Memories. chuck roast, steak seasoning, water, baby carrots, red potatoes and 11 more.
From yummly.com
From yummly.com
365 DELICIOUS PRESSURE COOKER RECIPES: THE PRESSURE COOKER …
Chapter 1: 365 Delicious Pressure Cooker Recipes: The Pressure Cooker Cookbook - Electric Pressure Cooker Recipes – One Pot Recipes - Instant Pot Recipes Chapter 2: 1. Asparagus Canni with Ham Chapter 3: 260. Pinto Beans and Ham Bone Chapter 4: 81. Mustard Barbecue Chapter 5: 2. Rolling the Egg Chapter 6: 201. Swift Bone Broth Chapter 7: 3. Boning the …
From zoboko.com
From zoboko.com
INSTANT POT ROAST BEEF AND GRAVY (LOW CARB RECIPE)
2022-01-27 Put roast in the instant pot and sprinkle seasonings on top. Add the liquids, broth, and water, then set the pressure cooker to high and cook for 40 minutes. Once the roast is done cooking, transfer the roast to a cutting board or plate for cutting. Use forks to shred the meat or slice with a knife to serve slices of this tender roast beef.
From thirtysomethingsupermom.com
From thirtysomethingsupermom.com
WORLD'S BEST INSTANT POT ROAST BEEF AND GRAVY - ESTER KOCHT
2021-06-05 How to make gravy for roast beef. Begin by mixing cornstarch with water. Bring the pot roast juices to a boil, stir in cornstarch mixture followed by heavy cream. Then season with salt, pepper and cayenne pepper. Let cook until the sauce starts to bubble. To serve using a sharp knife cut the meat into slices.
From esterkocht.com
From esterkocht.com
INSTANT POT BEEF POT ROAST WITH GRAVY - CHEW OUT LOUD
2020-11-07 Slice beef roast into 8 even sized pieces. Sprinkle sides of beef with a light layer of kosher salt and freshly ground black pepper, pressing down to adhere seasoning to the meat. In the inner pot of Instant Pot, add 2 TB oil over sauté mode. Once oil is hot, brown half the beef pieces on all sides.
From chewoutloud.com
From chewoutloud.com
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