How to Prepare Favorite Pot Roast (Pressure Cooker)

Hello everybody, it is me, Dave, welcome to my recipe site. Today, I will show you a way to make a distinctive dish, Easiest Way to Make Perfect Pot Roast (Pressure Cooker). One of my favorites. This time, I am going to make it a bit tasty. This is gonna smell and look delicious.

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Many things affect the quality of taste from Pot Roast (Pressure Cooker), starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Pot Roast (Pressure Cooker) delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Pot Roast (Pressure Cooker) is 6-8 servings. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Pot Roast (Pressure Cooker) estimated approx 1 hours.

To begin with this recipe, we have to first prepare a few ingredients. You can have Pot Roast (Pressure Cooker) using 21 ingredients and 15 steps. Here is how you cook it.

This pot roast has been honed over the years to suit my taste. I prefer a pot roast with slices of beef, instead of shredded like some recipes, but if you like shredded, you can shred the beef instead. I use a pressure cooker to speed the process up, but if you don't have one, you can roast this traditionally in the oven with a dutch oven (adjustments are in the recipe). I find that 3 cups of total liquid is the right amount for using a pressure cooker but if you're using a dutch oven, add extra water as needed while it cooks.

Ingredients and spices that need to be Take to make Pot Roast (Pressure Cooker):

1. 3-4 lb beef chuck
2. 2 Tbsp salt
3. 1 Tbsp oil
4. 1 tsp black pepper
5. 1 tsp thyme
6. 1 tsp rosemary
7. 2 bay leaves
8. 4 cloves garlic, sliced
9. 2 Tbsp tomato paste
10. 1/2 cup vermouth
11. 1 cup red wine
12. 1 Bou beef bouillon cube
13. 2 cups boiling water
14. 1 Tbsp fish sauce
15. 1 Tbsp Worcestershire sauce
16. 12 oz frozen pearl onions
17. 1 lb potatoes, cubed
18. 5 medium carrots, cut in pieces
19. 10 oz mushrooms, quartered
20. 3 Tbsp corn starch
21. 2 Tbsp fresh parsley, chopped

Instructions to make to make Pot Roast (Pressure Cooker)

1. Prep the ingredients. Combine the water, wine, boullion, Worcestershire, and fish sauce. In a bowl layer the mushrooms, carrots and potatoes. This is so when the vegetables go in, the potatoes will be in the liquid and the mushrooms on top.
2. In the pressure cooker, add 1 Tbsp oil and heat on high. Add the onions and cook until browning, or they release their liquid. (If you're using a dutch oven, brown the meat first [steps 5-7] in the dutch oven on the stovetop, remove and then follow these directions).
3. Add the garlic, tomato paste, and spices.
4. When the paste begins to stick to the bottom, add the liquid.
5. Season the beef chuck with salt.
6. Sear the chuck in a skillet on high heat with a little oil.
7. Degaze the pan with the vermouth and add it to the pressure cooker.
8. Add the chuck to the pressure cooker.
9. Cook on high pressure for 35 min followed by immediate pressure release. If using a dutch oven, cook covered in a 300°F oven for 2-3 hours adding more water as necessary.
10. Add the veggies so the potatoes are on the bottom and mostly submerged, then the carrots, followed by the mushrooms. Cook on high pressure 15 minutes followed by natural pressure relief. If using the dutch oven, cook with the cover ajar 40-50 min more or until the potatoes are tender.
11. Combine the starch with 1/4 cup of water.
12. Remove the pot roast from the pot and set aside.
13. Bring the liquid in the pot to a simmer and add the starch slurry, stirring to thicken.
14. Slice the pot roast, return it to the thickened sauce to reheat.
15. Sprinkle the parsley on and serve in large bowls. I like to add simple steamed green peas as a side.

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