Pot roast is a braised beef dish which has been used in dozens of
countries for years. Traditionally, pot roasts use the tougher cuts of
beef, such as the shoulder roast and chuck roast, which are known to
have the most flavors. Chuck eye roast, arm roasts and blade roast can
also be used in cooking the perfect pot roast because they become tender
after braising. Just like slow cooking at low heat in any covered pot,
cooking beef in a pressure cooker allows the tough connective tissues
between muscle fibers to melt slowly, leaving you with a rich liquid
that lends itself to gravy and tender meat that flakes apart even
without a steak knife.
If you’re looking for an easy pot roast pressure cooker recipe, you’ve
got to try these two recipes – a traditional pot roast recipe and a
barbecue pot roast recipe, both cooked in a pressure cooker. You can
choose from the two recipes and determine which delicious pot roast
recipe satisfies your taste.
Ingredients:
3-4 lbs of boneless chuck roast
1 tbsp. Season-All salt or 2 cloves garlic, crushed (for
seasoning)
1 tbsp. oil
1 cup peeled baby carrot
5 medium potatoes, peeled and cut in half lengthwise
1 cup chopped celery
1 cup onion, peeled and chopped
1 3/4 cups water
1/4 cup Worcestershire sauce
1/2 tsp pepper
2 tsp beef base or beef bouillon powder
2 bay leaves
Optional Ingredients: (for barbecue version)
2 tbsp. brown sugar
1/2 tsp dry mustard
1/4 tsp sweet paprika
1/4 cup lemon juice
1/4 cup cider vinegar
1 tbsp Worcestershire sauce
1 can (4 ounce) tomato paste
Directions:
Seasoning – Choose between Season-All salt or 2 cloves of
crushed garlic for seasoning. Rub the meat well with your choice of
seasoning. If you prefer the crushed garlic, use one clove for each
side.
Brown the roast – In a non-stick pan, brown the meat in oil at
over at medium-high heat. Make sure to brown all sides to sear in
juices. When done, transfer to the pressure cooker. Some people like
to brown the roast in the pressure cooker directly. If you prefer
this, choose medium-high heat and reduce heat once smoke appears to
prevent burning. You then remove the roast and set aside.
Adding the ingredients – The traditional pot roast recipe comes
with carrots, celery and onions. If you’re aiming to make the
traditional recipe, it’s time to add the peeled carrots, a cup of
chopped celery and a cup of chopped onions. You then need to add the
water and ¼ cup of Worcestershire sauce. On top of the roast, place
the potato halves and add pepper, 2 pieces of bay leaves and beef
base (or beef bouillon powder).
Barbecue Alternative – If you want a new twist of the pot
roast, use the ingredients listed for the barbecue alternative instead
of the traditional pot roast. In the pressure cooker, add oil and
chopped onions. Cook until softened, before adding water, beef broth,
sweet paprika, tomato paste, lemon juice, brown sugar, cider vinegar,
Worcestershire sauce and dry mustard.
Scrape for leftovers – To avoid ingredients that stick at the
bottom of the cooker from burning, make sure to scrape the bits of
meat thoroughly. Stir well until all the ingredients have dissolved.
Lock pressure cooker lid – Once the lid is locked, bring the
pressure over to medium-high heat. Adjust heat to stabilize pressure
at about medium pressure, then cook for an hour.
Releasing the pressure – If this is your first dish from your
pressure cooker, make sure to read the manufacturer’s instructions
before releasing pressure. It is important to remove heat naturally,
instead of using quick release. In addition, never open the pressure
cooker near your face or hand because the steam inside can escape
and burn you.
Test Meat – Since pressure cookers work differently between
brands, test the meat and fork the vegetables to ensure that your
dish is done. If not, add water or return to pressure.
Serve – Pressure cooker recipes are best served with sauce over
the meat. Sprinkle with parsley to finish.
