Since 1881, delicious and tender pot roast has remained a dinner tradition among food fads that have come and gone. It is perhaps a prime example of a home-cooked meal. Of course, preparing pot roast can be inordinately time-consuming, unless you are making pressure cooker roast beef.
You can save a lot of time if you use a cooker, which means you can even cook pot roast on a weekday with this recipe and eat it by dinnertime. Of course, you cannot cook roast beef without the right cut of beef. You can prepare a fine pot roast with several different cuts of beef, but it is recommended that you choose the chuck or shoulder.
Table of Contents
Ingredients to serve 6 people
The following vegetable specifics can be substituted with whatever might be in the refrigerator; it will not affect this pressure cooker roast beef recipe.
– 2Beef brother
– 4Chopped tomatoes
– 1-canChuck or round roast
– 3 to 4 poundsCelery
– 3 stalksFlour
– 1/2 cupGarlic
– 4 clovesOil
– 3 tablespoonsParsnip
– 1/2 teaspoonPotatoes
– 6Red wine
– 1/2 cupRosemary
– 1 teaspoonSalt
– 1/2 teaspoonThyme
– 1 teaspoon
Pressure Cooker Roast Beef
Cuts should be made through the roast and garlic slices should be interested inside. Next a mixture of flour, pepper, and salt should be prepared in a bag or a bowl and the sides of the roast should be coated with this mixture.
The oil should be heated in the pressure cooker on medium heat and the roast should be browned on all sides. If there is room, the roast should be slid on the side and the onions should be added, otherwise the roast should be set aside so that it gets a bit of a break from the pot. The onions should be cooked until they are soft. The wine should be added to deglaze the pot and any stuck bits should be scrapped off. If the roast was removed, then it should be placed back in the cooker.
The bay leaves, broth, rosemary, thyme, tomatoes, and any other desired seasonings should be added. The lid of the cooker should be looked and it should be heated on high heat until steady steam is released, which will mean that the cooker has reached 15psi. The kitchen timer should then be set for 35 minutes.
After 35 minutes, the pressure cooker should be removed from the heat and the quick release method should be followed. This way, even the pressure will be released, the contents of the cooker will remain hot. The roast should be checked for doneness and if necessary, the cooker should be returned to pressure and the roast should be cooked for another 5 minutes. Once the pressure cooker roast beef is done, the carrots, celery, parsnips, potatoes and any other desired stew vegetables should be added. The vegetables should be distributed inside the pressure cooker around the roast.
After returning the pressure cooker to pressure, the contents should be cooked for another 4 minutes, then the natural release method should be followed to remove the cooker from the heat. After unlocking the lid, the cooker should be opened and only the roast should be set aside, covered under tinfoil while the gravy is prepared. 2 tablespoons of a mixture of flour, pepper, salt, and 1/2 cup of water should be added to the broth to thicken it.
Finally, seasonings should be added to taste. The roast can then be sliced across the grain and can be served with the gravy and vegetables. Even the leftovers of your pressure cooker roast beef will taste superb.