Best 3 Pot Roast Recipe Pressure Cooker Recipes
**Pot roast is a classic comfort food that is perfect for a cold winter day.** This easy and flavorful dish is made with beef chuck roast, vegetables, and a savory sauce. The beef is cooked until fall-apart tender, and the vegetables are perfectly tender and flavorful. This recipe is made in a pressure cooker, which cuts down on cooking time and makes it a great option for a busy weeknight meal.
**In addition to the classic pot roast recipe, this article also includes recipes for:**
* **Slow Cooker Pot Roast:** This recipe is perfect for those who want to set it and forget it. Simply brown the beef and vegetables in a skillet, then transfer them to the slow cooker. Add the remaining ingredients and cook on low for 8-10 hours.
* **Instant Pot Pot Roast:** This recipe is even faster than the pressure cooker recipe. Simply brown the beef and vegetables in the Instant Pot, then add the remaining ingredients and cook on high pressure for 30 minutes.
* **Oven-Roasted Pot Roast:** This recipe is a great option for those who want a more traditional pot roast. Simply brown the beef and vegetables in a skillet, then transfer them to a roasting pan. Add the remaining ingredients and roast in a preheated oven for 3-4 hours.
**No matter which recipe you choose, you're sure to enjoy this classic comfort food.**
APPLE CIDER PEPPER POT ROAST (PRESSURE COOKER RECIPE)
Beef lovingly saturated with spices, fresh thyme, and bay leaves is pressurized in a delightful hearty gravy made up of fresh veggies, apple cider and wine. Absolutely delicious!
Provided by awakenedone
Categories Main Dish Recipes Beef Pot Roast Recipes
Time 1h16m
Yield 8
Number Of Ingredients 14
Steps:
- Place onion, celery, baby carrots, mushrooms, and garlic in a food processor; pulse to coarsely chop.
- Coat roast generously with 2 tablespoons olive oil; season both sides with salt and black pepper.
- Heat remaining 2 tablespoons olive oil in a pressure cooker over medium heat. Cook roast until browned, 2 to 3 minutes per side. Transfer roast to a large plate.
- Place chopped vegetable mixture in the pressure cooker; cook and stir until slightly softened, about 2 minutes. Stir in wine and cook until flavors combine, about 1 minute. Pour in broth and apple cider. Stir in thyme and bay leaves into sauce. Place roast back in the cooker; spoon sauce to cover roast as much as possible.
- Cover and cook at high pressure according to manufacturer's instructions, 50 to 60 minutes. Remove from heat and allow pressure to release naturally according to manufacturer's instructions.
Nutrition Facts : Calories 299.8 calories, Carbohydrate 5.4 g, Cholesterol 64.6 mg, Fat 22 g, Fiber 1 g, Protein 18.2 g, SaturatedFat 7 g, Sodium 208.7 mg, Sugar 2.6 g
PRESSURE COOKER POT ROAST RECIPE - (4.6/5)
Provided by Renna
Number Of Ingredients 17
Steps:
- Add oil to cooker, heat on high or 'brown' with lid off. Sprinkle top of roast with half celery salt, onion powder and pinch of pepper. Place roast, seasoned side down in cooker, season top side like #2. Sear until until dark brown, almost crusty, flip over and sear other side. Pour in 1/2 cup beef base blend, stab roast with meat fork and push around on bottom of pan to release the glaze you've created. Add remainder of beef base, garlic, thyme, bay leaves and salt. Lock on cookers lid, set to high and set timer for 40 minutes. Perform quick release, remove lid and add vegetables. Re-lock lid, set to high and timer for 5 minutes. Perform quick release, remove to serving platter. Serve covered in the juice from the cooker
PRESSURE COOKER POT ROAST RECIPE - (4.6/5)
Provided by PineyCook
Number Of Ingredients 13
Steps:
- Tie the roast securely with kitchen twine to help hold it's shape and to make it easy to remove from the pressure cooker when done. Season on both sides with salt and pepper. Brown the roast well on both sides in a non-stick skillet. Place on a rack in a pressure cooker. Add the broth and wine. Following your pressure cooker instructions, cook under pressure for 60 minutes. Let the pressure fall according to your cooker instructions before opening the lid and remove the roast. Cover it with foil to keep it warm and set aside. Strain the liquid and skim excess fat. Pour into a medium saucepan. Bring to a boil and add all of the vegetables, garlic cloves and bay leaf. Lower the heat and simmer until tender (about 15 minutes). In a small skillet melt the butter and add the flour to form a roux. Cook for a minute over medium heat and add to the simmering cooking liquid and vegetables. Bring back to a boil and gently stir until thickened. Add the meat back to the gravy and heat through.
Tips:
- For a richer flavor, brown the roast in a skillet before cooking it in the pressure cooker.
- Sear the vegetables to enhance their flavor before adding them to the pressure cooker.
- Use low-sodium broth or water to prevent the pot roast from becoming too salty.
- Add vegetables that have similar cooking times to the pressure cooker at the same time.
- Do not overfill the pressure cooker, as this can prevent it from cooking the food properly.
- Let the pressure cooker cool down naturally after cooking to prevent the meat from becoming tough.
Conclusion:
This pot roast recipe for pressure cooker is an easy and delicious way to make a classic comfort food dish. The pressure cooker cooks the roast and vegetables quickly and easily, and the resulting dish is tender and flavorful. With a few simple tips, you can make sure that your pot roast turns out perfectly every time.
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