Seven Bone Pot Roast In The Pressure Cooker Recipes

FALL-APART PRESSURE COOKER POT ROAST ORIGINAL

Steps:

• Turn Instant Pot to Saute. Add the oil.
• When shimmering, add the pot roast. Cook 2-3 minutes to golden, then flip to sear other side.
• Sprinkle on the sea salt. Top with sliced onion. Pour in the water or broth.
• Close and lock the lid. Set Instant Pot to "Manual" and program for 70 minutes.
• You may do quick release or natural release.

EASY PRESSURE COOKER POT ROAST

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.

PERFECT PRESSURE COOKER POT ROAST

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.

7 BONE CHUCK "YANKEE" POT ROAST

Steps:

• Gather the ingredients.
• Generously season both sides of the beef with salt and fresh ground black pepper. Place a Dutch oven on high heat, and add the vegetable oil. When the oil is hot, brown the beef very well, about 5 minutes per side. It's important to get a nice brown crust on the meat. Remove the meat to a platter, and turn the heat down to medium.
• Add the butter, diced onions, celery, and a pinch of salt. Sauté for 4 to 5 minutes to brown slightly, then add the flour. Cook stirring for 2 minutes. Add the garlic, cook stirring for 1 minute. Whisk in the wine, scraping to deglaze the browned bits from the bottom of the pot. Add the tomato paste, and when the mixture begins to boil, pour in the chicken broth.
• Add the bay leaf, thyme, and salt. When the liquid comes to a simmer, stir well, and place the beef back into the pot. Turn the heat down to very low, cover, and simmer gently for about 45 minutes per pound, or until fork tender. After 2 hours, carefully turn the beef over, and continue cooking until done.
• While the pot roast is cooking, prepare the vegetables. Preheat oven to 425 F. Add the potatoes, carrots, and parsnips to a shallow roasting pan. Skim a tablespoon of beef fat from the surface of the beef's braising liquid. Drizzle it over the vegetables, along with the melted butter. Toss the vegetables to coat, and season with salt and fresh ground black pepper. Roast in the oven for 20 minutes, or until the vegetables are almost tender. Remove and reserve.
• About 30 minutes before the beef is done, uncover and add the vegetables to the pot. Continue cooking until the beef and vegetables are tender. Skim any remains pools of fat from the gravy. Taste and adjust for salt and pepper.
• Remove the beef to a large platter. It can be cut into thick slices or simply torn into large chunks, and served along with the vegetables and gravy. Top with fresh parsley.
• Serve and enjoy.

PRESSURE-COOKER MELT-IN-YOUR-MOUTH CHUCK ROAST

Steps:

• In a bowl, mix first 10 ingredients. Place onion, green pepper and celery in a 6-qt. electric pressure cooker; place roast over top. Pour tomato mixture over roast. Lock lid; adjust to pressure-cook on high for 35 minutes. Allow pressure to naturally release for 10 minutes, then quick-release any remaining pressure. , Remove roast and strain cooking juices, reserving vegetables; keep roast and vegetables warm. Skim fat from juices. Return juices to the pressure cooker. Select saute setting and adjust for low heat; bring juices to a boil. In a small bowl, mix cornstarch and water until smooth; stir into cooking juices. Cook and stir until sauce is thickened, 1-2 minutes. , Serve roast and vegetables with gravy.

SEVEN BONE POT ROAST IN THE PRESSURE COOKER

Steps:

• Heat olive oil in large deep pan then brown roast on both sides- place roast in bottom of pressure cooker.
• In same pan/oil- brown onions and garlic ( both of which have been chopped)-then put onions and garlic over roast in pressure cooker pot.
• Pour all the other ingredients in the pressure cooker pot.
• Bring to high pressure and cook at high pressure for one hour.
• Let pressure come down naturally- " natural release method".
• After pressure is completely down let roast sit in unopened pressure cooker for at least another 20 minutes.
• Open cooker-serve over rice or noodles.

7 BONE POT ROAST

Steps:

• Adjust oven rack to middle position and preheat to 300 degrees.
• Thoroughly pat roast dry with paper towels and sprinkle generously with salt and pepper.
• Heat oil in large heavy-bottomed Dutch oven over medium-high heat until shimmering but not smoking.
• Brown roast thoroughly on all sides, reducing heat if oil begins to smoke, 8 to 10 minutes.
• Add enough water to come halfway up sides of roast (no more and no less).
• Place a large piece of heavy foil over pot and cover with lid.
• Cook turning roast ever 30 minutes, until fully tender and meat fork or sharp knife easily slips in and out of meat, 2/12 to 3/12 hours.
• Let roast rest 10 minutes or so before serving.