Introduction: Perfect Roast Beef in a Pressure Cooker

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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.