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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 Can Be An Easy Choice.

Deciding to eat healthily has many benefits and is becoming a more popular way of life. There are a lot of health conditions associated with a poor diet and there is a cost to the overall economy as people suffer from conditions such as heart disease and high blood pressure. There are more and more campaigns to try to get us to follow a more healthy lifestyle and all the same it is also easier than ever to rely on fast, convenient food that is often bad for our health. It is likely that lots of people feel it will take great effort to eat a healthy diet or that they have to make a large scale change to their way of life. In reality, though, just making a couple of small changes can positively impact everyday eating habits.

One initial thing you can do is to pay close attention to the choices you make when you’re at the grocery since you most likely purchase lots of items out of habit. For example, have you ever checked how much sugar and salt are in your preferred cereal? A good healthy alternative can be porridge oats which have been shown to be good for your heart and can give you good sustainable energy each day. Mix in fruits or spices to improve the flavor and now you have a breakfast that can become a normal part of your new healthy eating plan.

Hence, it should be quite obvious that it’s not hard to add healthy eating to your everyday life.

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

The ingredients needed to prepare Pot Roast (Pressure Cooker):
  1. Provide 3-4 lb beef chuck
  2. Provide 2 Tbsp salt
  3. Prepare 1 Tbsp oil
  4. Get 1 tsp black pepper
  5. You need 1 tsp thyme
  6. Use 1 tsp rosemary
  7. You need 2 bay leaves
  8. Get 4 cloves garlic, sliced
  9. You need 2 Tbsp tomato paste
  10. Prepare 1/2 cup vermouth
  11. Get 1 cup red wine
  12. You need 1 Bou beef bouillon cube
  13. Prepare 2 cups boiling water
  14. You need 1 Tbsp fish sauce
  15. Provide 1 Tbsp Worcestershire sauce
  16. Get 12 oz frozen pearl onions
  17. Take 1 lb potatoes, cubed
  18. Prepare 5 medium carrots, cut in pieces
  19. Provide 10 oz mushrooms, quartered
  20. You need 3 Tbsp corn starch
  21. Take 2 Tbsp fresh parsley, chopped
Instructions 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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