Saturday, January 23, 2016

Pressure Cooker Pot Roast

We do our pot roasts a little different. I do not like cooking the veggies and potatoes with the meat. I do that after or don't use a pressure cooker for the veggies. I do that because I love gravy and it is so delicious this way.

Pressure Cooker Pot Roast

3 LB chuck roast
Small amount of oil (whatever kind you like)
4 cups or so of beef stock (not beef broth, get beef stock)
2 bouillon cubes
1 white onion diced
3 TBS cornstarch
3 TBS water

Put pressure cooker on meat for 40 minutes. When hot add oil and sear your meat on all sides. Make sure it is nice and brown.
Add onions, bouillon cubes and beef stock (make sure the beef stock covers most of the roast)
Put lid on.
When PC is done let steam release and carefully open lid.
In a bowl add the cornstarch and water and whisk until well blended.
Add this to the pot and restart on meat for 10 minutes.
When done, release steam and carefully open.

Your meat and gravy are done. Ready for you to make potatoes. Here is how I do them.

6-8 potatoes (whatever kind you like best) peeled and diced.
2 cups chicken broth

Turn pressure cooker to meat for 10 minutes and add chicken broth
Put the peeled and diced potatoes in the veggie basket and place in pot so it sits in the broth
Put on lid and pressure cook.
When done release steam and carefully remove lid
Add a little milk and a little butter (depends on your tastes here).
Using a mixer, mix up the potatoes until smooth.
Add a tablespoon of butter and serve with gravy.
(sometimes we add a bit of chives to give it some extra flavor).