Old Fashioned Beef Pot Roast - In the Pressure Cooker!
This is an old recipe, pretty much as I've been doing it ever since I can remember, and not far removed from how my mother did it when she was raising three hungry kids. It's pure comfort food in the truest sense of the word.
The pressure cooker contributes two aspects to the cook. First, the roast is actually totally cooked and falling apart tender in 45 minutes, not the typical 3 hours for a pot roast. Second, the pressure and temperatures inside it infuse all the flavors together in ways that just don't happen the same any other way. I've done pot roasts many times in the oven, and they're fine, but I always come back to the pressure cooker when I want it MY WAY.
Intro music by Kevin McLeod -
Title: Hot Swing
Licensed under Creative Commons
Thanks, Kevin!
The Ultimate Pot Roast Recipe | Juicy, Tender, and Delicious Holiday Pot Roast
One of my favorite comfort food meals when it gets cold outside is Pot Roast! Tender, juicy, and loaded with flavor! The gravy just pouring on top with the potatoes and veggies... MAN! It doesn't get better than that lol. Let's #MakeItHappen
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Shopping List:
3 - 4 lb chuck roast
2 tbs avocado oil
1 whole onion (Quartered or halved)
4 Carrots (chopped)
4 celery stalks (chopped)
1 lb red potatoes chopped
1lb yukon gold
1 cup red wine (dry)
3 cups beef broth
2-3 tbsp tomato paste
1-2 tbs beef base better than bouillon
2 sprigs rosemary
1 bunch of thyme
2 bay leaves
1 tbsp soy sauce
1 tbsp worcestershire sauce
whole garlic bulb
Preheat oven to 325.
Generously season your chuck roast with salt, pepper, onion powder, and garlic powder. Allow it to come up to room temperature. Heat Oil in a large pot or dutch oven. Get the pot very hot to sear your beef. Sear on both sides for about 3-5 minutes per side or until nice crust is formed. Remove the roast and add your onions and garlic and then your wine. Reduce the wine by half and add your tomato paste and beef base. Now place the chuck roast on top of the onions. Add 3 cups beef stock and top with fresh herbs and cover. Place in oven for 2 hours and then add in your vegetables for the last hour. After about 3 hours total, your roast should shred easily with a fork. (During the final 30 minutes, you can remove the lid and cook - this helps reduce the gravy and brown the roast a bit) Serve with rice, potatoes, or cauliflower mash. Garnish with chopped parsley.
Salt, pepper, garlic, onion powder
Slurry - 2-3 tbsp corn starch + 1/4 cup water (2:1 ratio - you can adjust based on desired gravy thickness)
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!
HOW TO make a Crockpot Beef Chuck Pot Roast! Melt in your Mouth Shredded Beef | CHEFSTINY
Delicious, melt in your mouth beef pot roast with fresh mashed potatoes! Follow me on Facebook and TikTok @chefstiny. Subscribe to be the first to see new recipes! Comment recipes you'd like to see in the future.
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This is my masterclass on how to use a pressure cooker | Watch this before using a pressure cooker
In this video I will show you what a pressure cooker is, what a pressure cooker does and how to use a pressure cooker. I have included some very important tips that everyone must know before using a pressure cooker.
I will also compare the main differences between an electric pressure cooker, and a stovetop pressure cooker.
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Disclaimer: The information in this video is not meant to supersede the information that you will find in your pressure cooker's user manual. Always read and follow the information, instructions, warnings, and recommendations that are in the manual that came with your pressure cooker.
These are three pressure cookers that I recommend:
This one -
This one -
This one -
This electric one :
0:00 Introduction
0:22 How does a pressure cooker work?
1:45 Electric vs Stovetop Pressure Cookers
2:30 Which is safer to use?
4:30 The best pressure cooker recommendation
5:00 What to look for in a good pressure cooker
6:55 Pressure settings
7:50 Pressure cooker demonstration
15:20 The 3 pressure release methods
18:09 Pressure cooker short ribs
#pressurecooker #pressurecooking #fissler #masterclass #pressurecooking101 #howto #forbeginners
Pressure Cooker Pot Roast Recipe (Instant Pot Pot Roast)
Make this deliciously tender and juicy Pressure Cooker Pot Roast Recipe (Instant Pot Pot Roast) served with a rich gravy that is made at the very end. Ready in less than 2 hours, this classic Sunday supper dish will be your favorite.
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It is guaranteed to impress the whole family.
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