Pot Roast Under Pressure
Submitted by neha
Pressure cooker pot roast with beef chuck browned and cooked in beef stock with aromatics for one hour, then finished with fresh vegetables in the flavorful broth. Fork-tender roast in a fraction of the time.
YIELD
4 servingsPREP
20 minCOOK
60 minREADY
80 minA pot roast that takes all afternoon in the oven takes one hour under pressure. Beef chuck gets a thorough browning first, then goes into the pressure cooker with beef stock, a carrot, an onion, and celery. Lock the lid, bring it to pressure, and let it burble away on medium-low for 60 minutes.
The smart move in this recipe is cooking the vegetables in two batches. The first round (carrot, onion, celery) cooks under pressure with the meat for flavor extraction only. After an hour, they’ve given everything they have to the broth and get discarded. Fresh vegetables of your choice go into that now-concentrated, beefy broth and cook until tender without turning to mush.
This two-batch approach means you get maximum flavor in the broth from the first round and perfectly cooked, intact vegetables from the second. Thicken the gravy at the end and you’ve got a complete pot roast dinner in about 80 minutes total.
Kitchen Tips
- Brown the meat well on all sides before pressure cooking. The pressure cooker won’t develop a crust; that has to happen in the browning step
- Release the steam carefully and gradually after cooking. Rapid release can cause the liquid to erupt
- Add fresh vegetables to your taste after the pressure cook. Potatoes, carrots, onions, and celery are all classic choices
- Thicken the gravy with a flour-water slurry or cornstarch after removing the meat and vegetables
Variations
- Add a splash of red wine to the stock before pressure cooking for a deeper, more complex broth
- Use a pork shoulder roast for pulled pork using the same technique
- Season the broth with garlic, thyme, and bay leaves for a more aromatic base
Ingredients
Directions
Brown Meat well then pour stock or broth over it and add the veggies.
Put on lid, lock it down, after steam starts to escape from inchhole inch put pressure weight on(is that what you call it??), turn heat down to medium low and let burble and hiss for 1 hour.
Release steam carefully and gradually.
Then remove the inchspent inch veggies(they were just for flavor, I give them to the dog) and add fresh veggies of your choice(carrots, onions, potatoes, celery, etc.
) in the quantities you desire and cook in broth until tender.
Then remove the meat and vegetables and thicken the gravy and enjoy.
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