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Pot Roast (Pressure Cooker)
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Chef :
Lance WilsonPot Roast (Pressure Cooker)
This pot roast has been honed over the years to suit my taste. I prefer a pot roast with slices of beef, instead of shredded like some recipes, but if you like shredded, you can shred the beef instead. I use a pressure cooker to speed the process up, but if you don't have one, you can roast this traditionally in the oven with a dutch oven (adjustments are in the recipe). I find that 3 cups of total liquid is the right amount for using a pressure cooker but if you're using a dutch oven, add extra water as needed while it cooks.
Ingredient
Food ration :
6-8 servingsCooking time :
1 hours
3-4 lb
beef chuck
2 Tbsp
salt
1 Tbsp
oil
1 tsp
black pepper
1 tsp
thyme
1 tsp
rosemary
4 cloves
garlic, sliced
2 Tbsp
tomato paste
1/2 cup
vermouth
1 cup
red wine
2 cups
boiling water
1 Tbsp
fish sauce
1 Tbsp
Worcestershire sauce
12 oz
frozen pearl onions
1 lb
potatoes, cubed
10 oz
mushrooms, quartered
3 Tbsp
corn starch
2 Tbsp
fresh parsley, chopped
Cooking instructions
* 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.
* Step 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).
* Step 3
Add the garlic, tomato paste, and spices.
* Step 4
When the paste begins to stick to the bottom, add the liquid.
* Step 5
Season the beef chuck with salt.
* Step 6
Sear the chuck in a skillet on high heat with a little oil.
* Step 7
Degaze the pan with the vermouth and add it to the pressure cooker.
* Step 8
Add the chuck to the pressure cooker.
* Step 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.
* Step 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.
* Step 11
Combine the starch with 1/4 cup of water.
* Step 12
Remove the pot roast from the pot and set aside.
* Step 13
Bring the liquid in the pot to a simmer and add the starch slurry, stirring to thicken.
* Step 14
Slice the pot roast, return it to the thickened sauce to reheat.
* Step 15
Sprinkle the parsley on and serve in large bowls. I like to add simple steamed green peas as a side.
Note: if there is a photo you can click to enlarge it
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