Pressure Cooker Pot Roast With Vegetable Gravy Recipes

Steps:

• Heat oil in a pressure cooker over medium-high heat. Brown roast on all sides in the hot oil; season with pepper, seasoned salt, and onion powder.
• Pour in beef broth and Worcestershire sauce, add the quartered onion, and seal the lid. Bring the cooker up to full pressure. Reduce heat to low, maintaining full pressure, and cook for 30 minutes.
• Use the quick-release method to lower the pressure. Mix in carrots and potatoes, seal the lid again, and return the pressure cooker to the heat. Bring the cooker up to full pressure and cook for an additional 15 minutes. Use the quick-release method again and transfer the roast and vegetables to a serving dish.

Steps:

• Brown meat on all sides in oil in cooker.
• Mix all other ingredients and add to cooker, coating meat.
• Cover and cook 50-60 minutes after control jiggles.
• Cool cooker normally for 5 minutes, then place under faucet to depressurize.
• The gravy came out perfect for us -- thin with beef stock or thicken to your own taste.

Steps:

• Mix celery soup and beef stew seasoning together in a small bowl to create a creamy paste.
• Turn on a multi-functional pressure cooker and select Saute function. Add chuck roast and cook until juices start to render and outside is browned, about 5 minutes per side. Add the paste mixture, broth, onion, and mushrooms. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 40 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Add potatoes and carrots. Close, lock, and return cooker to high pressure. Cook for 15 minutes more.
• Release pressure using the natural-release method according to manufacturer's instructions, 10 to 30 minutes. Transfer roast to a large bowl and shred with 2 forks; remove any excess fat. Run remaining liquid through a strainer into a separate bowl. Beat liquid with a whisk until well blended and emulsified, about 1 minute.
• Serve shredded roast on top of the vegetables and cover with gravy.

Steps:

• To seal roast, sear all sides in skillet with a little oil.
• Place roast in pressure cooker pan.
• Sprinkle with garlic powder and gravy mix.
• Pour beef stock over.
• Toss onions, carrots and any other items you want.
• Seal pan and bring pressure up to gentle rocking and then lower down to medium and cook for 45 minutes.
• Remove from heat and let stand for 5 minutes.
• Run under cold water to release the pressure and serve.
• If the gravy is not thick enough for you, add some cornstarch or flour with a little water and heat until thicker.

Steps:

• Season the roast with 1/2 teaspoon salt and 1/4 teaspoon pepper.
• In a large skillet (not non-stick) heat the oil over medium-high heat.
• Add the roast and cook, turning often, until browned, about 10 minutes.
• Transfer the roast to a plate.
• Add more oil to the skillet if necessary and heat over medium-high heat.
• Add the onions, carrots and potatoes and cook, stirring often, until the they are slightly browned, about 5 minutes. Do not overcook.
• Transfer the vegetables to a slow-cooker, add the bay leaf and then place th roast on top of the vegetables.
• Add the water or other liquid to the skillet and bring to a boil, scraping up the browned bits on the bottom of the pan with a wooden spoon. Pour into the slow cooker.
• Cover and slow-cook until the roast is tender, perhaps 8 hours on low (200 degree) setting.
• Transfer the roast and vegetables to a platter using a slotted spoon and cover with foil to keep warm.
• Skim the fat from the surface of the cooking liquid.
• Remove the bay leaf.
• In a saucepan, melt the butter over very low heat.
• Add the flour and let bubble, stirring constantly, until lightly browned, about 1 minute.
• Whisk in the cooking liquid and bring to a simmer.
• Cook, whisking often, until thickened and reduced to about 1 cup.
• Using a sharp knife, slice the roast crosswise across the grain. Serve with the vegetables and gravy.

Steps:

• Season roasts with salt and pepper and set aside.
• Heat 2 tablespoons oil in pressure cooker over medium heat. Add onion, carrot, and baking soda to pot and cook until onion breaks down and liquid turns golden brown, about 5 minutes. Stir in broth, soy sauce, and bay leaves, scraping up any browned bits. Nestle roasts on top of vegetables in cooker.
• Lock lid in place. Cook for 55 minutes. If using manual pressure-cooker, bring to high pressure and then cook at medium heat, adjusting heat as needed to maintain high pressure.
• If using manual pressure cooker, remove pot from heat and let pressure release naturally for 10 minutes, then release pressure. If using electric pressure cooker, quick-release any remaining pressure, then remove lid. Remove meat and let rest 15-20 minutes.
• While meat is resting, remove and discard bay leaves from sauce. Blend remaining sauce using an immersion blender, or allow to cool and then use a regular blender. Add vinegar. If desired, thicken sauce with a thickener such as arrowroot powder or cornstarch.
• Slice or shred meat, as desired. Serve with gravy.