Good afternoon I are going to share those Am looking for a pot roast (pressure cooker) recipe that is delicious The method of preparing it is very easy. Just need patience and persistence. So that pot roast (pressure cooker) has aroma and taste that can arouse appetite.

In order for the taste of pot roast (pressure cooker), you need to pay attention first from the type of ingredients, next selection of ingredients that are good until how to process and serve it. No need Confused if want prepare pot roast (pressure cooker) good as long as you know the trick and how to make this dish able become treat very special.

Ingredients and seasonings required exist for prepare

1. Use 3-4 lb beef chuck
2. Prepare 2 Tbsp salt
3. Prepare 1 Tbsp oil
4. Prepare 1 tsp black pepper
5. Take 1 tsp thyme
6. Prepare 1 tsp rosemary
7. Prepare 2 bay leaves
8. Prepare 4 cloves garlic, sliced
9. Prepare 2 Tbsp tomato paste
10. Prepare 1/2 cup vermouth
11. Prepare 1 cup red wine
12. Use 1 Bou beef bouillon cube
13. Prepare 2 cups boiling water
14. Take 1 Tbsp fish sauce
15. Prepare 1 Tbsp Worcestershire sauce
16. Prepare 12 oz frozen pearl onions
17. Prepare 1 lb potatoes, cubed
18. Prepare 5 medium carrots, cut in pieces
19. Prepare 10 oz mushrooms, quartered
20. Prepare 3 Tbsp corn starch
21. Prepare 2 Tbsp fresh parsley, chopped

Brown roast on all sides in hot shortening. Sprinkle onion soup mix over the roast. Add the three pieces of roast to the cooking pot so that they lay flat in the pot. Cook until the beef is browned and releases easily from the pot.

Instructions to make Pot Roast (Pressure Cooker):

1. Prep the ingredients. Combine the water, wine, boullion, Worcestershire, and fish sauce. In a bowl layer the mushrooms, carrots and potatoes. This is so when the vegetables go in, the potatoes will be in the liquid and the mushrooms on top.
2. In the pressure cooker, add 1 Tbsp oil and heat on high. Add the onions and cook until browning, or they release their liquid. (If you're using a dutch oven, brown the meat first [steps 5-7] in the dutch oven on the stovetop, remove and then follow these directions).
3. Add the garlic, tomato paste, and spices.
4. When the paste begins to stick to the bottom, add the liquid.
5. Season the beef chuck with salt.
6. Sear the chuck in a skillet on high heat with a little oil.
7. Degaze the pan with the vermouth and add it to the pressure cooker.
8. Add the chuck to the pressure cooker.
9. Cook on high pressure for 35 min followed by immediate pressure release. If using a dutch oven, cook covered in a 300°F oven for 2-3 hours adding more water as necessary.
10. Add the veggies so the potatoes are on the bottom and mostly submerged, then the carrots, followed by the mushrooms. Cook on high pressure 15 minutes followed by natural pressure relief. If using the dutch oven, cook with the cover ajar 40-50 min more or until the potatoes are tender.
11. Combine the starch with 1/4 cup of water.
12. Remove the pot roast from the pot and set aside.
13. Bring the liquid in the pot to a simmer and add the starch slurry, stirring to thicken.
14. Slice the pot roast, return it to the thickened sauce to reheat.
15. Sprinkle the parsley on and serve in large bowls. I like to add simple steamed green peas as a side.
16. Done and ready to serve!

Add the onion to the cooking pot. Cook Pot Roast After an hour, use paper towels to pat the beef dry on all sides (this helps the meat brown), and then rub the beef on all sides with the spice mixture. Bring chuck roast to room temperature, then season well with salt and pepper. Heat the Instant Pot using the sauté setting. Once hot, add oil, then sear roast on both sides.

relatives or to be ideas for you who want to do culinary business. Hope it’s useful and good luck!