Best 6 Cooking Under Pressure Beef Top Round Roast Recipes

INSTANT POT ROUND ROAST

Steps:

• Press the Pressure Cook - HIGH setting on the Instant Pot so the pot begins to heat up while you prepare the roast.
• Massage the olive oil into the roast, then the garlic, black pepper and salt. Make sure the entire roast is covered.
• Add the metal trivet to the inside of the metal pot of the Instant Pot. Pour the beef broth in, then add the bay leaves. Toss the carrots in and place the potatoes on the outside edges of the metal trivet.
• Set the beef round roast on top of the metal trivet. Set the timer to 18 minutes. Secure lid and make sure the sealing valve is sealed.
• Once cooking completes, let pressure release naturally for 30 minutes.
• When the time completes, carefully remove roast and let rest for 10 minutes.
• While roast is resting, remove carrots and place them in a bowl. Do the same with the potatoes. Remove broth and save for a gravy or sauce. If you want to make a mashed potato, you can do so now.
• Slice roast and serve with carrots and desired potato.
• Store roast in the fridge for up to 5 days or freeze (in broth) for up to 3 months.

EASY PRESSURE COOKER POT ROAST

Steps:

• Heat oil in a pressure cooker over medium-high heat. Brown roast on all sides in the hot oil; season with pepper, seasoned salt, and onion powder.
• Pour in beef broth and Worcestershire sauce, add the quartered onion, and seal the lid. Bring the cooker up to full pressure. Reduce heat to low, maintaining full pressure, and cook for 30 minutes.
• Use the quick-release method to lower the pressure. Mix in carrots and potatoes, seal the lid again, and return the pressure cooker to the heat. Bring the cooker up to full pressure and cook for an additional 15 minutes. Use the quick-release method again and transfer the roast and vegetables to a serving dish.

COOKING UNDER PRESSURE: BEEF TOP ROUND ROAST

Steps:

• 1. PREP/PREPARE
• 2. I selected a top-round roast for this recipe, because I like the flavor it produces, and it holds up nicely to the rigors of pressure cooking. In addition, it has little fat, so the recipe comes out with less grease.
• 3. I slice the onions so thin, that they basically melt into the sauce as it cooks.
• 4. Cento, is one of my favorite brands of tomatoes; however, Hunts does a pretty good job too. In addition, you might want to use fire-roasted tomatoes... just to give it an extra kick.
• 5. Gather your Ingredients (mise en place).
• 6. Add the grapeseed oil to a heavy-bottomed pan over medium-high heat.
• 7. Salt and pepper the beef, and place into the pan.
• 8. Brown on all sides, about 2 - 3 minutes per side.
• 9. Remove the beef, and add to the bowl of your pressure cooker.
• 10. Add the beef stock to the pan, and scrape up all the brown bits.
• 11. Add the beef stock, and the remainder of the ingredients to the bowl of the pressure cooker.
• 12. Set the pressure to high, and cook for 60 minutes.
• 13. While the roast is cooking, add the butter to a pot, over medium heat.
• 14. Add the mushrooms, and cook until softened, and beginning to brown, about 30 minutes.
• 15. Chef's Note: I quartered the mushrooms; however, if you prefer, you could just as easily slice them.
• 16. After 60 minutes, release the pressure on the cooker, and remove the roast, and potatoes.
• 17. Add the liquid to the pot with the mushrooms.
• 18. If the sauce has a lot of grease, then use a de-fatter to remove it before adding to the pot with the mushrooms.
• 19. Bring to the boil, and reduce until the sauce begins to thicken, about 8 - 10 minutes.
• 20. Chef's Note: If you want a thicker sauce, then create a slurry with 2 or 3 tablespoons of flour, and add it to the sauce, while it is cooking down.
• 21. PLATE/PRESENT
• 22. Slice the beef, against the grain, then serve with the potatoes, and that yummy mushroom sauce.
• 23. Keep the faith, and keep cooking.

THE BEST ROAST BEEF FOR SANDWICHES

Steps:

• In a small bowl, stir together the garlic, salt, pepper and rosemary. Spread the paste all over the meat. Cover loosely with plastic wrap and refrigerate at least 3 hours or overnight.
• When you are ready to prepare the meat, remove it from the fridge and let stand at room temperature for 30 to 60 minutes.
• Heat oven to 325 degrees. Place a wire rack in a rimmed baking sheet.
• Coat the roast lightly with olive oil. Transfer to the wire rack and roast for 75 to 95 minutes, until an instant thermometer inserted into the center of the roast registers 125 to 130 degrees for medium-rare.
• Transfer the meat to a cutting board and let cool completely before carving (trim off the fat cap if you plan to serve it cold). The meat can be roasted three days ahead; cool completely before refrigerating.

JEN'S PRESSURE COOKER POT ROAST

Steps:

• Season roast with salt and pepper on all sides; coat roast with flour (reserve leftover flour for gravy).
• Melt shortening in a pressure cooker over medium-high heat. Brown roast on all sides in hot shortening. Sprinkle onion soup mix over the roast. Pour in at least two cups of water; use 1 to 2 cups more if the beef is a tough cut or to reach the minimum amount recommended by the pressure cooker's manufacturer.
• Seal the lid and bring the cooker up to full pressure over high heat. Reduce the heat to low, maintaining full pressure, and cook for 1 1/2 to 2 hours.
• Release the pressure and test for doneness; the meat should be fork-tender. Add potatoes and onions, making sure the vegetables are submerged in the cooking liquid. (You may need to rearrange the roast on top of the vegetables or add more water.) Seal the lid and return the pressure cooker to full pressure.
• Reduce heat to low, maintaining full pressure, and cook for 10 minutes. Release the pressure; transfer meat and vegetables to a serving platter.
• To make gravy, bring the cooking liquid to a boil. Whisk reserved flour into 1/2 cup cold water; whisk the flour mixture into the boiling broth. Cook until thickened, stirring occasionally, about 3 minutes. Serve gravy with pot roast and vegetables.

OFF-OVEN ROAST BEEF

Steps:

• Remove roast from refrigerator. Preheat oven to 500 degrees.
• In a small bowl, mix together salt, pepper, garlic, olive oil and red-pepper flakes to create a kind of paste. Rub this all over the roast. Place beef in a roasting pan or cast-iron skillet, fat-side up, and put in oven. Cook undisturbed for 5 minutes per pound.
• Turn off oven. Do not open oven door. Leave roast to continue cooking, undisturbed, for two hours.
• After two hours, remove roast from oven. Slice and serve alongside, ideally, a watercress salad, some skillet-fried potatoes and a small tureen of Henry Bain sauce.