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

Before you jump to Pot Roast (Pressure Cooker) recipe, you may want to read this short interesting healthy tips about The Simple Ways to Be Healthy.

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Go up the stairs. Walk up the stairs to where you live or work as opposed to using the elevator. While this will be hard to do if you live on or if your job is on a seriously high level floor in a skyscraper, taking the stairs to a home or office on, say, the fifth floor is completely do-able. Even if you do live or work on one of the upper floors, you can still get out of the elevator first and climb up the stairs the rest of the way. So many people pick the elevator over hiking even a single flight of stairs. That just one flight of stairs—when taken a handful of times a day—can be just the added boost that your system needs.

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We hope you got insight from reading it, now let’s go back to pot roast (pressure cooker) recipe. To make pot roast (pressure cooker) you only need 21 ingredients and 15 steps. Here is how you do it.

The ingredients needed to make Pot Roast (Pressure Cooker):
  1. You need 3-4 lb beef chuck
  2. Use 2 Tbsp salt
  3. Prepare 1 Tbsp oil
  4. You need 1 tsp black pepper
  5. Take 1 tsp thyme
  6. Provide 1 tsp rosemary
  7. Take 2 bay leaves
  8. Provide 4 cloves garlic, sliced
  9. Use 2 Tbsp tomato paste
  10. Use 1/2 cup vermouth
  11. You need 1 cup red wine
  12. Prepare 1 Bou beef bouillon cube
  13. Provide 2 cups boiling water
  14. Get 1 Tbsp fish sauce
  15. Take 1 Tbsp Worcestershire sauce
  16. Prepare 12 oz frozen pearl onions
  17. Provide 1 lb potatoes, cubed
  18. Get 5 medium carrots, cut in pieces
  19. You need 10 oz mushrooms, quartered
  20. Take 3 Tbsp corn starch
  21. Prepare 2 Tbsp 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.

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