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How To make Beef Pot Roast(Pressure Cooker)
3 pounds boneless brisket of beef
uniformly shaped
1/3 cup olive oil
2 large onions :
sliced
4 cloves garlic sliced, up to 6
2 carrots :
cut into 2" pieces
2 cups canned or fresh beef broth
2 tablespoons lemon juice
4 tablespoons tomato paste
1/2 cup chopped parsley
3/4 teaspoon salt
3/4 teaspoon freshly ground black pepper
2 bay leaves (optional)
3 medium potatoes :
quartered, up to 4
4 carrots cut into 2" pieces,
:
up to 6 1/3 cup sour cream
2 tablespoons prepared horseradish
2 tablespoons all-purpose flour -- up to 3
In pressure cooker, brown brisket in hot oil on all sides evenly, turning with long-handled fork or tongs. Remove meat and set aside. Saute onion, garlic, and sliced carrots in hot oil for 3 minutes, stirring and scraping bottom of cooker to loosen any browned particles of meat. Stir in broth, lemon juice, tomato paste, parsley and seasonings. Place rack in cooker; add meat. Secure lid. Over high heat, bring cooker to high pressure. Reduce heat to medium and cook for 50-55 minutes. Release steam according to manufacturer's directions. Remove lid. Stir potatoes and carrots into meat mixture. Secure lid. Over high heat, bring cooker to high pressure. Reduce heat to medium and cook for 9 minutes. Release steam according to manufacturer's directions. Remove lid. Transfer meat and vegetables to serving platter. Loosely cover to retain heat. Skim all but approximately 2 T. liquid from cooker; strain this liquid through fine sieve and set aside. Heat cooker over low heat; stir in flour to make a smooth paste. Add sieved liquid; stir continuously until the sauce is smooth and thickened -- about 5-7 minutes. Remove skillet from heat; whisk in sour cream and horseradish until well blended. Slice brisket. Serve sauce with brisket and vegetables. NOTE: I have made this dish many times without the horseradish sauce. It is very flavorful without the sauce, and excellent served with a simple salad. VARIATION: Instead of making the horseradish sauce, simply add the following to the cooker with the tomato paste: 1 t. oregano, 1 t. thyme, 1 t. basil, 1/2 t. rosemary -OR- 1 T. Italian seasoning. You may also substitute 1 c. red wine (do not use cooking wine; use a nice table wine for this purpose) or beer for 1 c. of the beef broth.
How To make Beef Pot Roast(Pressure Cooker)'s Videos
Pressure Cooker Pot Roast | TENDER and EASY
Pressure Cooker Pot Roast | Tender and Easy ???? FREE Top 10 Pressure Cooker Recipes:
FULL RECIPE LINK:
Yes! This is the easiest Instant Pot Chuck Roast recipe ever! The Spicy Apron brings you the chuck roast in Instant Pot recipe, which is also a Mealthy Multipot recipe. Learn the secrets to serving a moist pot roast with this Instant Pot Pot Roast. Instant Pot roast is a quick and easy meal and is a great way to make a beef roast in Instant Pot and other pressure cookers. My favorite Instant Pot Pot roast recipe is this Instant Pot Chuck Roast. So you've found the right place if you're looking for a great Instant Pot Pot roast recipe and how to do a pot roast in the Instant Pot.
#PressureCookerPotRoast #InstantPotRecipes #TheSpicyApron
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Pressure Cooker, Insta Pot
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4-6 pound Roast of your choice
1 cup beef broth
salt to taste
pepper to taste
1 large onion sliced
8-10 cloves of garlic
Please Note: Make 8-10 slit with a sharp knife throughout the roast and insert one
garlic clove in each slit. My cameral was not recording during this process. My apologies.
ENJOY!
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THIS Pot Roast is Better Than Beef Bourguignon
I said it. This pot roast might be BETTER than beef bourguignon. Get 20% off on Typhur Sync with free shipping. No code required til 12/17. After that, use code BRIAN20OFF for the discount: Typhur: / Amazon:
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DUTCH OVEN:
BOOS BLOCK CUTTING BOARD:
10 CHEFS KNIFE:
4qt NONSTICK:
POTATO MASHER:
DIGITAL SCALE:
HALF SHEET PAN:
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*RECIPE*
▪3-5lb/1.5-2kg Beef chuck roast
▪225g (5 large) Shallot or onion, chunky diced
▪225g (3 large) Carrots, cut into obliques
▪225g (4-6 stalks) Celery, cut into 1-2”/3-5cm pieces
▪20g (4-5 cloves) Garlic, minced
▪Neutral, high smokepoint oil (canola, vegetable, soy, avocado)
▪50g (3 1/2T) unsalted butter
▪25g (1 1/2 tomato paste
▪25g (3T) flour (all purpose or gluten free flour blend. I used bob’s red mill 1 to 1)
▪150g (2/3c) red wine
▪25g (1 1/2T) worcestershire
▪15g (1T) better than bouillon beef base
▪750g (3c) beef stock
▪2 bay leaves
▪3-4 springs fresh thyme
Liberally salt all sides of the chuck roast and allow it to sit at room temp for 20 minutes.
While the beef brines, prep the veggies. Cut shallot into a chunky dice. Cut celery into 1-2”/3-5cm long planks. Cut carrots into obliques (see video @1:26) or a large chunky dice. Mince garlic.
Before searing, dry beef very well on all sides with a towel.
Preheat a dutch oven or large heavy-bottomed pot over high heat. Add a long squeeze of neutral oil. Drop in salted roast and press the meat down into the pan. Sear for 6-7 minutes until a brown crust has formed. Flip and sear on the second side for 5-6min. Transfer to a plate.
Return the pot to medium heat and add 50g of butter, followed by veggies, garlic, and a large pinch of salt. Stir and cook to caramelize and slightly soften for about 3 min. Add tomato paste. Stir and saute for about 2 minutes until it has taken on a darker rusty color. Stir in flour for 30-60 sec.
Add in wine, worcestershire and stir to deglaze solids on the bottom of the pot. When slightly thickened, add better than bouillon and stock. Bring to a simmer. When simmering, snuggle the seared beef into the pot so that it’s touching the bottom of the pot. Add bay and thyme.
Add a probe thermometer if you have one, set the temp to 195F/90C. cover the pot leaving the lid slightly ajar, and load into a 275F/135C oven to cook for 4-5 hours. Checking on the beef in about 2 hours when the temp hits 195F. Check the meat at this point. It shouldn’t be shreddable yet. Return the lid to the pot, and return the pot to the oven to cook for about 2-3 more hours, checking the roast gain at the 4-4.5 hour mark. You’re now looking to maintain the temperature of about 190-205F/90C for a few more hours until the meat is fork tender and shreddable, but does not totally fall apart. If internal temp rises above this temp, turn down the oven to maintain 190-205F/90C. When done, you'll be able to easily pull the meat apart with forks. Taste sauce for seasoning and add salt if needed.
Allow beef to rest in the cooking liquids for about 30 minutes while you finish your potatoes.
Serve a chunk of beef on top of baked bashed potatoes along with a few of the roasted veggies and extra sauce.
--
Adam Ragusea's Pot Roast with Mashed Baked Potatoes:
*BAKED MASHED POTATOES:*
6 russet potatoes
Salt
115g (8Tbsp) unsalted butter
Sour cream
Peel potatoes and warp each with foil. Bake on a sheet tray at 275F/135C for about 2 hours until they’re tender and easily mashable.
Add potatoes to a tall sided pot along with a few large pinches of salt, the butter, and a large dollop (or more) of sour cream. Mash together until chunky but soft. Taste for seasoning.
CHAPTERS
0:00 Intro and prep
2:28 Searing the beef
3:10 Building the pot roast sauce
4:37 Braising the chuck roast in the oven
7:44 Making baked mashed potatoes and finishing the braise
#potroast
chuck roast beef in the instant pot | recipe
4 lbs chuck roast beef
1 tbsp garlic powder
1 tbsp onion powder
1 tbsp seasoned salt
2 tbsp meat seasoning
1 tbsp complete seasoning
1 tbsp smoked paprika
1 tsp black pepper
mustard oil or any oil of your choice
small mini potatoes: as much as you like
carrots
1 large onion chopped
4 small bell peppers Chopped
2 tbsp minced garlic
few stalks thyme
2 stalks Rosemary
1 cup tomato sauce
1 1/3 cup beef stock
2 tbsp brown braising sauce
2 tbsp Worcestershire sauce
1/4 cup flour
2 tbsp brown sugar
2 tbsp reserved seasoning from the meat.
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Instant Pot Classic Pot Roast Recipe
Make a classic dish in your kitchen’s modern addition: the Instant Pot. This Instant Pot Classic Pot Roast recipe is so easy and oh so tasty.
Instant Pot Classic Pot Roast
1 (3-pound) Certified Angus Beef ® boneless chuck roast
1 1/2 teaspoons kosher or sea salt, divided
1 tablespoon vegetable oil
1 large onion, diced
4 cloves garlic, crushed
1 cup beef broth
1 sprig fresh rosemary
3 sprigs fresh thyme
1 (15-ounce) can crushed tomatoes
1/2 teaspoon fresh ground black pepper
Recipe provided by Mike Vrobel, DadCooksDinner.com
Get the complete recipe:
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Instant Pot Roast (Best Ever - Literally)
Recipe Here!:
Seeing as the thing I primarily cook in is called an Instant Pot (duh), I figured it was about time I honored its name and cooked one of the greatest things it can possibly transform: A POT ROAST! (Besides, I cannot tell you how many of my readers requested this recipe).
Now I've gotta tell you folks, this isn't just any pot roast. This is the KING (or QUEEN) of pot roasts! Seriously. Cast any all-day simmering fashions aside. Everything about this is perfection from the tender and rich meat to the abundance of vegetables to the most incredible, deep and rich burgundy gravy of a sauce that's going to have you sopping up every last ounce. A massive feast of a meal made all at once in one pot!
Oh, and IT'S SUPER EASY TO MAKE! But hey, don't take my word for it - let the video speak for itself!
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