Pot Roast (Pressure Cooker)

Lance Wilson
Lance Wilson @lance_wilson
Nyack, NY

This pot roast has been honed over the years to suit my taste. I prefer a pot roast with slices of beef, instead of shredded like some recipes, but if you like shredded, you can shred the beef instead. I use a pressure cooker to speed the process up, but if you don't have one, you can roast this traditionally in the oven with a dutch oven (adjustments are in the recipe). I find that 3 cups of total liquid is the right amount for using a pressure cooker but if you're using a dutch oven, add extra water as needed while it cooks.

Pot Roast (Pressure Cooker)

This pot roast has been honed over the years to suit my taste. I prefer a pot roast with slices of beef, instead of shredded like some recipes, but if you like shredded, you can shred the beef instead. I use a pressure cooker to speed the process up, but if you don't have one, you can roast this traditionally in the oven with a dutch oven (adjustments are in the recipe). I find that 3 cups of total liquid is the right amount for using a pressure cooker but if you're using a dutch oven, add extra water as needed while it cooks.

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Ingredients

1 hours
6-8 servings
  1. 3-4 lbbeef chuck
  2. 2 Tbspsalt
  3. 1 Tbspoil
  4. 1 tspblack pepper
  5. 1 tspthyme
  6. 1 tsprosemary
  7. 2bay leaves
  8. 4 clovesgarlic, sliced
  9. 2 Tbsptomato paste
  10. 1/2 cupvermouth
  11. 1 cupred wine
  12. 1Bou beef bouillon cube
  13. 2 cupsboiling water
  14. 1 Tbspfish sauce
  15. 1 TbspWorcestershire sauce
  16. 12 ozfrozen pearl onions
  17. 1 lbpotatoes, cubed
  18. 5medium carrots, cut in pieces
  19. 10 ozmushrooms, quartered
  20. 3 Tbspcorn starch
  21. 2 Tbspfresh parsley, chopped

Cooking Instructions

1 hours
  1. 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. 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. 3

    Add the garlic, tomato paste, and spices.

  4. 4

    When the paste begins to stick to the bottom, add the liquid.

  5. 5

    Season the beef chuck with salt.

  6. 6

    Sear the chuck in a skillet on high heat with a little oil.

  7. 7

    Degaze the pan with the vermouth and add it to the pressure cooker.

  8. 8

    Add the chuck to the pressure cooker.

  9. 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. 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. 11

    Combine the starch with 1/4 cup of water.

  12. 12

    Remove the pot roast from the pot and set aside.

  13. 13

    Bring the liquid in the pot to a simmer and add the starch slurry, stirring to thicken.

  14. 14

    Slice the pot roast, return it to the thickened sauce to reheat.

  15. 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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Lance Wilson
Lance Wilson @lance_wilson
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Nyack, NY
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Comments (2)

Sierra Williams
Sierra Williams @cook_14715373
Also I have a question. What other vegetable can I use in place of mushroom?

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