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Pot Roast (Pressure Cooker)
Pot Roast (Pressure Cooker)

Before you jump to Pot Roast (Pressure Cooker) recipe, you may want to read this short interesting healthy tips about Healthy Eating Doesn’t Need To Be A Chore.

Healthy eating is nowadays much more popular than before and rightfully so. Poor diet is one factor in health problems such as heart disease and high blood pressure which can place a drain on the economy. No matter where you look, people are encouraging you to live a healthier way of living but on the other hand, you are also being encouraged to rely on convenience foods that can affect your health in a detrimental way. It is likely that lots of people assume it will take a lot of effort to eat a healthy diet or that they have to make a large scale change to how they live. It is possible, however, to make a few small changes that can start to make a good impact on our daily eating habits.

One way to approach this to begin seeing some results is to understand that you do not need to alter everything right away or that you need to completely get rid of certain foods from your diet. If you want to commit to a wholesale change, that is fine but the main thing at first is to try to ensure that you are making more healthy eating choices. As you get used to the taste of healthy foods, you will see that you’re eating more healthily than before. As you continue your habit of eating healthier foods, you will find that you no longer wish to eat the old diet.

Thus, it should be somewhat obvious that it’s not at all difficult to add healthy eating to your daily lifestyle.

We hope you got insight from reading it, now let’s go back to pot roast (pressure cooker) recipe. You can have pot roast (pressure cooker) using 21 ingredients and 15 steps. Here is how you do it.

The ingredients needed to make Pot Roast (Pressure Cooker):
  1. You need 3-4 lb beef chuck
  2. You need 2 Tbsp salt
  3. Use 1 Tbsp oil
  4. Provide 1 tsp black pepper
  5. Provide 1 tsp thyme
  6. You need 1 tsp rosemary
  7. You need 2 bay leaves
  8. You need 4 cloves garlic, sliced
  9. Take 2 Tbsp tomato paste
  10. Take 1/2 cup vermouth
  11. You need 1 cup red wine
  12. Use 1 Bou beef bouillon cube
  13. Take 2 cups boiling water
  14. You need 1 Tbsp fish sauce
  15. Provide 1 Tbsp Worcestershire sauce
  16. Use 12 oz frozen pearl onions
  17. You need 1 lb potatoes, cubed
  18. Provide 5 medium carrots, cut in pieces
  19. You need 10 oz mushrooms, quartered
  20. You need 3 Tbsp corn starch
  21. You need 2 Tbsp fresh parsley, chopped
Steps to make Pot Roast (Pressure Cooker):
  1. Prep the ingredients. Combine the water, wine, boullion, Worcestershire, and fish sauce. In a bowl layer the mushrooms, carrots and potatoes. This is so when the vegetables go in, the potatoes will be in the liquid and the mushrooms on top.
  2. In the pressure cooker, add 1 Tbsp oil and heat on high. Add the onions and cook until browning, or they release their liquid. (If you're using a dutch oven, brown the meat first [steps 5-7] in the dutch oven on the stovetop, remove and then follow these directions).
  3. Add the garlic, tomato paste, and spices.
  4. When the paste begins to stick to the bottom, add the liquid.
  5. Season the beef chuck with salt.
  6. Sear the chuck in a skillet on high heat with a little oil.
  7. Degaze the pan with the vermouth and add it to the pressure cooker.
  8. Add the chuck to the pressure cooker.
  9. Cook on high pressure for 35 min followed by immediate pressure release. If using a dutch oven, cook covered in a 300°F oven for 2-3 hours adding more water as necessary.
  10. Add the veggies so the potatoes are on the bottom and mostly submerged, then the carrots, followed by the mushrooms. Cook on high pressure 15 minutes followed by natural pressure relief. If using the dutch oven, cook with the cover ajar 40-50 min more or until the potatoes are tender.
  11. Combine the starch with 1/4 cup of water.
  12. Remove the pot roast from the pot and set aside.
  13. Bring the liquid in the pot to a simmer and add the starch slurry, stirring to thicken.
  14. Slice the pot roast, return it to the thickened sauce to reheat.
  15. Sprinkle the parsley on and serve in large bowls. I like to add simple steamed green peas as a side.

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