Old Fashioned Pot Roast (pressure-cooked).

Ingredients;

1 4lb chuck beef roast.
2 Tbls. veggie oil.
1/2 cup celery, chopped or sliced.
1 large onion, chopped or sliced.
1 pkg. dry onion soup mix or 1 can beef consume`.
2 cups water.
2 bay leaves.
1/2 tsp dried thyme.
6 carrots peeled and cut into 2-inch pieces.
2 or 4 medium potatoes, peeled and quartered.


For Gravy;

Heat 2 tablespoons of oil. Add about 2 heaping Tbls. flour. Stir and cook to a medium brown color. Or you can make a slurry mixture with about a 1/2 cup water and 2 Tbls. flour. Shake or stid vigorously until smooth and lump-free.


Directions;

Heat cooker over medium heat. Add oil.

Lightly season meat on both sides with a little bit of salt, peppr, garlic powder and dried thyme. Brown on all sides.

Add remaining ingredients except carrots and potatoes.

Cove cooker with lid, set pressure regulator on vent pie.Bring to a pressure and lower heat so that steam is gently being emitted from jiggler valve.

Cook for about 45 minutes. Cool cooker at once. Remove lid and add carrots and potatoes. Cook for about 12 minutes or until veggies are just tender & soft.

If possible, remove meat and veggies from hot liquid and place on warm serving platter. Add roux or slurry mixture to hot liquid. Cook and stir unti thickened. Adjust seasonings if needed or desired.

Serve over hot cooked rice, mashed taters or your favorite pasta.


Enjoy!

Note: This recipe can also be done in a regular Dutch Oven on the stove, in the oven, or in your slow cooker. It is very versatile.

Cooking times may vary with your particular pressure cooker.

Now I want pot roast! YUM. Did you cook carrots and potatotes under pressure or just regular til tender?

lilbopeep said:

Now I want pot roast! YUM. Did you cook carrots and potatotes under pressure or just regular til tender?

Click to expand...

The carrots were cooked under pressure because they were part of the aromatic vegetables.

The potatoes were cooked the regular way without cooking them under pressure.

Sherman said:

Ingredients;

1 4lb chuck beef roast.
2 Tbls. veggie oil.
1/2 cup celery, chopped or sliced.
1 large onion, chopped or sliced.
1 pkg. dry onion soup mix or 1 can beef consume`.
2 cups water.
2 bay leaves.
1/2 tsp dried thyme.
6 carrots peeled and cut into 2-inch pieces.
2 or 4 medium potatoes, peeled and quartered.


For Gravy;

Heat 2 tablespoons of oil. Add about 2 heaping Tbls. flour. Stir and cook to a medium brown color. Or you can make a slurry mixture with about a 1/2 cup water and 2 Tbls. flour. Shake or stid vigorously until smooth and lump-free.


Directions;

Heat cooker over medium heat. Add oil.

Lightly season meat on both sides with a little bit of salt, peppr, garlic powder and dried thyme. Brown on all sides.

Add remaining ingredients except carrots and potatoes.

Cove cooker with lid, set pressure regulator on vent pie.Bring to a pressure and lower heat so that steam is gently being emitted from jiggler valve.

Cook for about 45 minutes. Cool cooker at once. Remove lid and add carrots and potatoes. Cook for about 12 minutes or until veggies are just tender & soft.

If possible, remove meat and veggies from hot liquid and place on warm serving platter. Add roux or slurry mixture to hot liquid. Cook and stir unti thickened. Adjust seasonings if needed or desired.

Serve over hot cooked rice, mashed taters or your favorite pasta.


Enjoy!

Note: This recipe can also be done in a regular Dutch Oven on the stove, in the oven, or in your slow cooker. It is very versatile.

Cooking times may vary with your particular pressure cooker.

Click to expand...

Very nice! looks great!

Thanx!