Pot Roast (Pressure Cooker)
Pot Roast (Pressure Cooker)

Hey everyone, it’s me again, Dan, welcome to my recipe page. Today, I will show you a way to make a special dish, pot roast (pressure cooker). One of my favorites. For mine, I’m gonna make it a bit tasty. This is gonna smell and look delicious.

Pot Roast (Pressure Cooker) is one of the most well liked of recent trending foods on earth. It’s simple, it’s fast, it tastes yummy. It is enjoyed by millions daily. Pot Roast (Pressure Cooker) is something that I have loved my entire life. They are fine and they look wonderful.

To get started with this particular recipe, we have to first prepare a few ingredients. You can cook 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. Make ready beef chuck
  2. Prepare salt
  3. Make ready oil
  4. Take black pepper
  5. Get thyme
  6. Prepare rosemary
  7. Prepare bay leaves
  8. Get garlic, sliced
  9. Make ready tomato paste
  10. Take vermouth
  11. Take red wine
  12. Make ready Bou beef bouillon cube
  13. Prepare boiling water
  14. Make ready fish sauce
  15. Take Worcestershire sauce
  16. Take frozen pearl onions
  17. Make ready potatoes, cubed
  18. Get medium carrots, cut in pieces
  19. Take mushrooms, quartered
  20. Get corn starch
  21. Get fresh parsley, chopped
Steps 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 is going to wrap it up for this special food pot roast (pressure cooker) recipe. Thank you very much for your time. I’m sure you will make this at home. There’s gonna be interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!