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How To make Pot Roast Under Pressure
1 Chuck roast or steak 3-5 lb.
1 1/2 c Beef stock or 1 can beef
-broth 1 Carrot
1 Onion
1 Stalk celery
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 "hole" 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 "spent" 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 till tender. Then remove the meat and vegetables and thicken the gravy and enjoy.....
How To make Pot Roast Under Pressure's Videos
Easy Instant Pot Pot Roast (Tender and Juicy)
How to make Instant Pot pot roast that is so tender, it melts in your mouth. This easy recipe makes ultra-flavorful beef guaranteed to satisfy the entire family. Use an Instant Pot or another pressure cooker for this recipe.
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CHAPTERS
00:00:00 - How to Make Instant Pot Pot Roast
00:00:31 - Vegetable Preparation
00:01:08 - Seasoning and Preparing the Beef
00:01:45 - Browning the Beef
00:02:14 - Beef Stew Recipe with Tips
00:02:45 - Tender Shredded Beef Step-by-Step
00:03:14 - Instant Pot Pot Roast Recipe
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Quick & Easy Pot Roast in the Ninja Foodi
When I say quick... I mean quick! 30 minute pressure cook time quick! The flavors are spectacular too! ???????????? CLICK FOR RECIPE & DETAILS ????????????
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How to Make Martha Stewart's Pot Roast | Martha's Cooking School | Martha Stewart
In this video, Martha Stewart shows you how to make pot roast with a recipe that makes eight servings — perfect for holiday entertaining. This is a sumptuous feast of chuck roast, supplemented by carrots, potatoes, and turnips.
#MarthaStewart #Cooking #Recipe #Roast #PotRoast #Food
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How to Make Martha Stewart's Pot Roast | Martha's Cooking School | Martha Stewart
Easy Pot Roast In A Instant Pot
How to make easy pot roast in a instant pot! If this video helped you out leave a like and consider subscribing ????
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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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Power Pressure Cooker XL / Instant Pot - Pot Roast
Power Pressure Cooker XL / Instant Pot - Pot Roast
Ingredients:
3 lb Chuck Roast
1 pkg Pot Roast Seasoning. I used “Crockery Gourmet Seasoning Mix For Beef”
1 box Beef Broth (32oz)
1 yellow onion
2lb Baby Dutch Gold potatoes
1 bag baby carrots
4 stalks Celery
2 Tbsp Olive Oil
Directions:
Chop onions and celery, and cut baby potatoes in half. Season Chuck Roast on both sides with salt and pepper. Select ‘Chicken/Meat’ setting on Power Pressure Cooker XL (or ‘Sauté’ on Instant Pot) and set it to 60 minutes. The ‘Chicken/Meat’ feature acts as a sauté setting at first and won’t start the timer until you put the lid on and it gets to pressure.
Add 2 Tbsp olive oil to pot. When hot, sear roast on all sides for a few minutes each. Remove roast from pot and set aside. Pour broth into pot. Stir in seasoning mix until well blended. Place trivet in pot and put roast back in. Place chopped onion on top of roast. Close lid and close pressure valve. The timer will begin when it gets to pressure.
When timer is done, do a quick release. Open the lid and add the potatoes, carrots and celery. Close the lid and set pressure valve to closed. Select the ‘Soup/Stew’ button (or ‘Manual’ on Instant Pot) and set time to 15 minutes.
When timer is done, do a natural release for 10 minutes. After 10 minutes, quick release the remaining pressure. Open the lid and serve. The roast will be delicious and forkin’ tender. If desired, create a gravy from the cooking liquid. I may try that next time. Enjoy!