Easiest Way to Make Tasty Pot Roast (Pressure Cooker)

Pot Roast (Pressure Cooker). All Reviews for Easy Pressure Cooker Pot Roast. Get this tender, juicy pressure cooker pot roast on your table in less than half the time it would take in the oven or on the stove top. Pot roast is the classic Sunday Supper to me.

Best Pressure Cooker Pot Roast Experiment Conclusion. Cooking and eating are all about adjusting to your personal preferences. You will be amazed at the tenderness and flavor of this pressure cooker pot roast recipe! You can cook Pot Roast (Pressure Cooker) using 21 ingredients and 15 steps. Here is how you cook it.

Ingredients of Pot Roast (Pressure Cooker)

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

And what's a pot roast without some baby potatoes?! For an amazing tip to have the potatoes retain their texture and form while ALSO remaining perfect Secure the lid and cook at high pressure for a little while. When done, remove the foil pouches with tongs and set aside. Instant Pot Pot Roast Recipe is the only recipe I need in life!

Pot Roast (Pressure Cooker) step by step

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..

Pot Roast is my absolute favorite! There's something about the tender meat, potatoes, carrots, and THAT SAUCE that is so comforting and delicious. This is the BEST POT ROAST RECIPE of all time. Tender pot roasted pork - ready in a few hours, thanks to the pressure cooker. Fall is here, and I have a taste for pot roast.