Easiest Way to Prepare Award-winning Pot Roast (Pressure Cooker)

Hello everybody, hope you’re having an incredible day today. Today, we’re going to prepare a special dish, pot roast (pressure cooker). One of my favorites. For mine, I will make it a little bit unique. This will be really delicious.

Pot Roast (Pressure Cooker) is one of the most popular of current trending foods on earth. It is enjoyed by millions every day. It is simple, it’s quick, it tastes yummy. Pot Roast (Pressure Cooker) is something that I have loved my whole life. They’re fine and they look wonderful.

To get started with this recipe, we must prepare a few components. You can have pot roast (pressure cooker) using 21 ingredients and 15 steps. Here is how you can achieve it.

The ingredients needed to make Pot Roast (Pressure Cooker):

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

Instructions 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.

So that’s going to wrap this up with this special food pot roast (pressure cooker) recipe. Thank you very much for reading. I’m sure you will make this at home. There is gonna be more interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!