PRESSURE COOKER POT ROAST
**Perfectly Seasoned and Tender in about ONE HOUR
Click here to see the bubbling, perfectly cooked pot roast that you can make in a little over an hour (instead of 8 hours).
Here's a step by step tutorial to make yours, so tender and flavorful, that you will want to make it over and over again!
2 to 3 pounds Boneless Chuck Roast or Beef Round Tip Roast
Salt and Pepper
8 Tablespoons of Butter
1 Onion (chopped)
3 large cloves of Garlic (Minced)
McCormick Savory Pot Roast Seasoning Mix (dry packet or liquid packet)
1 cup Mezzetti Mild Pepper rings (including juice)
2 Potatoes (peeled & cut into uniform pieces)
8 Carrots (chopped large enough to match potato pieces)
Step 1: Salt and pepper the meat. Turn burner on Medium-High. Melt Butter in the open pressure cooker pot and cook the chopped onions until they are translucent (but not brown).
Step 2: Brown ALL sides of the Chuck Roast (using tongs) ~ Approximately 15"
Step 3: Add 3 cloves of Minced Garlic, the McCormick seasoning & 3 cups of water to the meat in the pot.
Step 4: Secure the lid of the pressure cooker until it locks into place. Turn the dial to maximum (2).
Step 5: Cook under pressure for 1 hour.
Step 6: CAREFULLY release the steam by turning the dial from 2 to the "steam" icon. Make sure that you are standing on the other side, as the steam is powerful. Once it starts to slow down, use the end of a spoon to press down the yellow button (shown here), until all steam stops. Then pull back the thumb lock, and carefully twist the lid open. Steam will still be escaping.
Step 7: With oven mitts on, using tongs, carefully slide the carrots and potatoes into the pot, add the cup of peppers (including the juice). Add 1 cup water. Secure lid. Turn dial to to max (2).
Step 8: Pressure Cook the Vegetables with the Meat for 10" longer
Step 9: Release the steam carefully (away from you).
Plate the Pot Roast & drizzle the Sauce over the Meat
The meat will be so tender and juicy, and the vegetables will cut effortlessly with the side of your fork. All of the healthy vitamins and nutrients, and the perfect combination of flavors make this a wonderfully satisfying meal.
I actually ate every single bite on this plate, and felt like I could take on the world.
Sunday, October 18th
The meat was so tender, it just fell apart; the veggies were perfectly cooked.
If you would like to have cresent rolls, with the meal, put them in the preheated oven when you put the vegetables in the pressure cooker (for the last 9 to 10 minutes).
**[PERFECT PRESSURE COOKER POT ROAST in ONE HOUR instead of 8]