Introduction: Perfect Roast Beef in a Pressure Cooker
This recipe isa fantastic recipe. The pot roast cooks quickly and the meat is perfectly moist and tender. Pot roast dinners are one of the down-home comfort dinner that reminds me of wonderful memories I still have, those Sunday afternoon dinners at my grandpa’s house after church when I was growing up.
Step 1: Ingredients:
1 beef eye of round roast or chuck roast, about 11/2- to 2 lbs.
Seasoned salt and freshly ground pepper, to taste
2 tablespoons Olive oil
10-12 pearl onions, peeled and slice off the root ends
6 carrots, cut diagonally into chunks
3 stalks celery, cut into large chunks
5 portabella mushrooms, sliced
2 tsps. Worcestershire Sauce
3-4 cups water
3 bay leafs
1 envelope Lipton® Recipe Secrets ® BEEFY ONION
1 envelope Lipton® Recipe Secrets ® ONION MUSHROOM
Step 2: Veggies:
Prepare the vegetables and set aside.
Step 3: Browning:
Season roast with garlic salt and pepper on all sides. In a medium fry pan, heat the oil on medium/high heat, add roast and brown on all sides.
Step 4:
Remove roast from the pan then blot off excess oil off the roast.
Step 5: Into the Pressure Cooker:
Place the roast on a rack in the pressure cooker. Then, add the carrots, celery, pearl onions, mushrooms, bay leafs, and soup mixes.
Step 6:
Then add Worcestershire sauce. Pour water over the meat, enough to almost cover the meat.
Step 7:
Close the pressure cooker lid and lock securely; Plug pressure cooker and heat the pressure cooker on high heat until it releases steady steam indicating it has reached correct pressure according to manufactures directions.
Step 8:
The air vent/cover lock will pop up, indicating pressure is reached.
Step 9:
Next, reduce the pressure heat (according to manufactures directions), level needed to maintain high pressure; cook for 1 hour.
Step 10:
After the hour is up, turn heat off, unplug the pressure cooker. Let pressure cooker pressure drop naturally. Don't use quick release!!!!
Step 11:
After the lid unlocks, carefully open and remove the roast and vegetables. Cover with aluminum foil to rest while you make the gravy.
Step 12: Gravy:
* To make the gravy, strain the broth into a medium saucepan. Cook uncovered for 2-3 minutes, until the broth comes to a low boil. Thicken the broth by adding 2 tablespoons of a flour/salt/pepper mix with about 1/2 cup COLD water, whisk together to remove lumps. Then cook uncovered for 4 to 5 minutes until thickened.
Step 13: Leftovers:
With left overs, you can make old-fashioned hot roast beef sandwiches.
Step 14:
Just heat up the mashed potatoes and gravy.
Thinly sliced roast beef and place slices of it on bread of your choice, I usually use bakery garlic bread.
Season beef with salt and pepper. I add about ½ tsp. of pure horseradish to meat.
Place another bread slice on top. Cut sandwich in half, corner to corner, forming two triangles.
Step 15:
Place a big scoop of mashed potatoes between the 2 halves of sandwich. Pour gravy over the top of sandwich halves and mashed potatoes.
Step 16:
Place plate into the microwave and heat through, about 2 minutes.