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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 Make Healthy Eating A Part of Your Day-To-Day Life.

Making the decision to eat healthily offers marvelous benefits and is becoming a more popular way of living. The overall economy is impacted by the number of people who are dealing with health problems such as high blood pressure, which is directly associated with poor eating habits. There are more and more efforts to try to get people to lead a more healthy lifestyle and nonetheless it is also easier than ever to rely on fast, convenient food that is often bad for our health. In all probability, a lot of people assume that it takes a lot of work to eat healthily and that they will have to drastically alter their way of life. It is possible, though, to make several simple changes that can start to make a positive impact to our day-to-day eating habits.

The first change you need to make is to pay more attention to what you buy when you go to the grocery as it is likely that you are inclined to pick up many of the things without thinking. For instance, most probably you have never checked the box of your favorite cereal to find out how much sugar it has. One wholesome substitute that can give you a positive start to your day is oatmeal. Add fruits or spices to improve how the oatmeal tastes and now you have a breakfast that can become a usual part of your new healthy eating plan.

Thus, it should be somewhat obvious that it’s easy to add healthy eating to your life.

We hope you got insight from reading it, now let’s go back to pot roast (pressure cooker) recipe. You can have pot roast (pressure cooker) using 21 ingredients and 15 steps. Here is how you cook that.

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

Heat olive oil in inner steel pot of pressure cooker on Sauté mode on Normal. Return the roast and any accumulated juices to the pot. In a small bowl, combine seasoning salt, garlic, parsley, onion powder and pepper. When it reads "hot", add the oil and sear roast on all sides. Put the browned pot roast and any accumulated juices in the pressure cooking pot and place potatoes on top of the meat.

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