When I think comfort food, Pot Roast is at the top of the list…I think I could eat the whole thing by myself!
TENDER POT ROAST
- 1 3- 6 pound beef roast (you can do a chuck roast, bottom roast, rump roast, it really doesn’t matter the pressure cooker tenderizes the roast as it cooks)
- 4-6 large potatoes, peeled and quartered
- 1/2-1 pound baby carrots (approx 1.5 cups) or other vegetable (if using frozen vegetables, add 2 minutes to the cook time)
- 1 large onion chopped
- 4 cubes beef bouillon* (or 4 tablespoons beef bouillon granules)
- 4 cups water*
- (*you can substitute 4 cups of Beef Broth for the Bouillon & water)
- 1 tablespoon Worcestershire Sauce
- 2 tablespoons Soy Sauce
- 2 tablespoons Homemade Nature’s Seasons
- 2 celery stalks chopped
- 1 tablespoon minced garlic
- 2 tablespoons butter or olive oil
- 1 bay leaf
- 1 teaspoon Rosemary
- 4 tablespoons flour
- 1/4 cup water
- 1 tablespoon Gravy Master (optional)
I have a pressure cooker with an automatic release valve on it. If you do not have this type, use the quick release method for your type when following the directions.
Melt 2 tablespoons butter in the pressure cooker over medium heat. Add onion, celery, and garlic. Saute until onions are translucent. Sprinkle roast with 1 tablespoon Homemade Natures Seasoning. Place Roast in pressure cooker and brown on all sides (sear). Remove Roast from pressure cooker and put in your steamer basket. Place Roast in steamer basket. Add Bay Leaf, Water, Bouillion, Worcestershire Sauce, Soy Sauce, Rosemary, and remaining tablespoon Homemade Natures Seasoning. Put the lid on the pressure cooker and lock into place and set pressure to High (or 15 pounds). Bring cooker up to pressure over high heat. When cooker is at pressure, reduce heat low enough to keep pressure up (follow your manufacturer directions for recognizing the pressure). For mine it will emit a continuous slow stream of steam, but will not be sputtering or spitting out steam like crazy. When cooker has come up to pressure, cook for 35 minutes. Remove from heat and use quick release to release pressure. Carefully remove lid. Check meat by stabbing with a fork, (it should be falling apart, if not replace lid and bring pressure back up and cook for another 5 minutes). Add quartered potatoes. Replace lid, lock in place and put back on heat and bring back up to pressure (you may need to increase the heat to bring it back up and then lower the heat when it reaches pressure). Cook for 4 minutes. Remove from heat and use quick release to release pressure. Carefully remove lid and add baby carrots. Replace lid, lock in place and put back on heat and bring back up to pressure (you may need to increase the heat to bring it back up and then lower the heat when it reaches pressure). Cook for 3 minutes. Remove from heat and Release pressure using quick release method. Carefully remove lid (there will be steam and very hot water condensed on the lid). Remove Steamer Basket containing roast and vegetables and place on serving platter. Cover with foil to keep warm. Remove Bay leaf from liquid in pressure cooker (or from the steamer basket). (At this point, you can strain the liquid in the pressure cooker to get out the chunks of onion, garlic and celery if you desire, I like to keep them in.) Add 1 tablespoon Gravy Master to the liquid in pressure cooker (optional- makes gravy darker doesn’t really do much for the taste) and place on medium heat. Mix 1/4 cup water and 4 tablespoons flour (I use a shaker to do this). Using a whisk, slowly pour water and flour mixture into the liquid in the pressure cooker. Continue whisking until liquid is thickened to a nice gravy consistency (about 4 minutes). If necessary, you can add more flour and water mix 1 tablespoon flour to 3 tablespoons water) to make gravy thicker. Pour into a gravy boat and serve with Pot Roast, Potatoes and vegetables.
I serve this with Homemade Bread Maker Bread.