Friday, May 10, 2019

Instant Pot / Pressure Cooker 

Pot Roast

Instant Pot/Pressure Cooker Pot Roast

 Tender Pot Roast with Potatoes, Carrots & Gravy

 SIMPLE & FANTASTIC DINNER

Serves 6: (Depending on how much each person eats.)
It's about 6 Cups shredded

With 4 people, I have enough left for one of these two recipes.
Beef & Vegetable Soup
Beef & Noodles
See links on the Pot Roast YouTube video or enter the titles in my search bar above left.

Level: Simple

Ingredients:

3 pound Chuck Pot Roast Boneless (See below for comparison.)

32 oz. box of Beef Broth (salted)

2 Large Carrots (Cut into 2" chunks so that they cook properly)

2 medium Russet Potatoes (Peeled and cut into fourths horizontally or 4 smaller ones cut into thirds. You will cut these and the carrots after cooking.

1/2 large white or yellow Onion (thin 1/2 slices)

1/8 C. Minced Garlic (3-4, depending on the size)

1 t. dried Rosemary (or 1 sprig of fresh, preferably minced)

1 t. dried Thyme (or 3 sprigs, leaves minced)

2T olive oil (Vegetable oil is fine.)

1 t. sea Salt

1/2 t. black Pepper

2 T Corn Starch (for the gravy)


    YouTube video

Instructions:

1.) Turn pressure cooker on to "SEAR." (on a Brevelle pressure cooker, press the "start" button & turn to the right.) 
For "Instant Pot," press "Sauté"

2.) Coat the roast with olive oil & season both sides with minced garlic, salt  & pepper.

3.) Add 2T Olive Oil to the pot when the cooker is hot. Brown Meat (top, bottom & sides) for approximately 5" each (until nicely brown, not too brown).

4.) Switch pressure cooker to "Pressure Cook" & "Meat" or (on Brevelle, push STOP button, Press START button, turn to the left until the arrow is on "Pressure Cooker.")
For "Instant Pot," press "Meat/Stew."

5.) Add the Sliced Onion.

6.) Add the Beef Broth.

7.) Add 1t. of dried Rosemary or 1sprig of fresh rosemary. It is best to mince the leaves and sprinkle evenly.

8.) Add 1t. of dried Thyme or 3 sprigs of fresh thyme. It is best to mince the leaves and sprinkle evenly.

9.) Place Potatoe & Carrot pieces in a strainer on the beef.
For "Instant Pot," place on top of the metal rack insert.

10.) Adjust the auto time: Turn "TIME" dial to 60 minutes.

11.) Lock the lid & Press "START"
The pressure cooker will preheat then cook for 60 minutes.

12.) When it is done, release all steam, carefully open lid protecting hands and face, remove the potatoes and carrots to a covered dish to keep warm while you make the gravy.

13.) Remove the meat to a clean cutting board. (Cover with foil.)
(Never cross-contaminate by using a board that had raw meat.)

14.) Strain the pot of juices through a sieve into a glass 4 cup measuring cup.

15.) Pour 1 Cup into a bowl and whisk with 2T of Cornstarch.

16.) Pour the juices back into the pressure cooker & thicken on the "sauté" setting OR into a saucepan over Medium-High heat on the stove & bring to a boil. Then slow boil & whisk until thickened.

17.) Cut or shred the pot roast.

18.) Cut the carrots & the potatoes into smaller pieces.

Add microwaved peas if you would like.
Serve with the gravy on top.


*Chuck Roast: (from the shoulder of the cow) is tender & flavorful (Pressure Cook 40" minimum.)

*Bottom Round Roasttoughest, leanest so "healthier," less flavorful, so use more gravy. (Pressure Cook 60" minimum.)



I always cook any cut 10" extra to get it more tender.