Working Under Pressure Cooking A Frozen Roast Recipes

Steps:

• 1. PREP/PREPARE
• 2. The horseradish is not in the recipe for show... For one thing it helps to break down the beef, and make it fork tender, and the other thing is that it adds amazing flavor to the braising liquid.
• 3. Gather your Ingredients (mise en place).
• 4. Add all the braising liquid ingredients together, and whisk to combine.
• 5. Add the frozen roast to the bowl of your pressure cooker or instant pot, and pour the braising liquid over the top.
• 6. Allow to cook for 40 minutes per pound... a bit less, if you do not want it fork tender.
• 7. Chef's Note: I have not tried other cuts of beef; however, the cooking time would change based on the type of beef. For example, a chuck roast would take less time. This recipe is based on a frozen top round.
• 8. OPTIONAL ITEMS
• 9. If you are adding root veggies, fifteen minutes before the roast is finished cooking, turn off the pressure cooker, quick release the steam, add the veggies, and continue cooking for the final fifteen minutes.
• 10. If you are adding rice, about five minutes before the roast is finished cooking, turn off the pressure cooker, quick release the steam, add the rice, and continue cooking for the final five minutes.
• 11. In either case, once the cooking time is complete. Allow the pressure cooker/instant pot to rest ten minutes before releasing the steam.
• 12. Remove the roast and allow to rest ten minutes, before slicing.
• 13. PLATE/PRESENT
• 14. Serve with the root veggies or rice, and put some of the braising liquid on the side. Enjoy.
• 15. Keep the faith, and keep cooking.

Steps:

• Heat oil in a 6-to-8-quart pressure cooker over medium-high, or in an electric pressure cooker set to saute. Pat beef dry and season with 1 teaspoon salt and 1/2 teaspoon pepper. Add beef and cook until browned on all sides, 8 to 10 minutes; transfer to a plate. Pour out all but 2 tablespoons fat (or add enough oil to equal 2 tablespoons). Add garlic and flour, and cook, stirring, until fragrant, 1 to 2 minutes. Whisk in stock, carrots, olives, dates, thyme, bay leaf, cumin seeds, orange zest and juice, and 1 teaspoon salt. Return beef along with any accumulated juices to pressure cooker.
• Stovetop: Secure lid. Bring to high pressure over medium-high heat; reduce heat to maintain pressure and cook for 60 minutes. Remove from heat, quickly release pressure, then remove lid.Electric: Secure lid. Manually set cooker to 90 minutes and let it come to pressure. Once time is complete, turn off, quickly release pressure, then remove lid.
• Let beef stand in liquid 10 minutes. Skim any fat from surface. Transfer beef to a serving platter. (Discard bay leaf.) Spoon sauce over and around beef and serve.

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:

• Heat oil in the pressure cooker over medium-high heat with the lid open. Brown the roast on all sides in the hot oil.
• In a small cup or bowl, mix together the Italian salad dressing mix, Ranch dressing mix, and gravy mix. Sprinkle them evenly over the roast. Pour in the beef broth and add the chopped onion.
• Seal and lock pressure cooker, and cook over high heat to build pressure until the indicator sounds (mine whistles). Turn heat down to medium, and cook for 45 minutes. Remove from heat and let stand for 5 minutes. Run under cold water to help release the pressure before unsealing the lid. You can use the juices as an au jus, or thicken with flour or cornstarch to make a yummy gravy.

Steps:

• 1. PREP/PREPARE
• 2. I do not have a lot of photos for this recipe, because I really had not planned to post it. However, after I served it to my lockdown house guests and they cleaned their plates, I thought I would throw it out here. The thing I like is that is everything gets tossed into a single pot, you set it and forget it, then 80 minutes later... dinner is served.
• 3. You will need a dedicated pressure cooked or Instant Pot to make this awesome recipe.
• 4. Gather your ingredients (mise en place).
• 5. Add the frozen roast and taters to the bowl of your pressure cooker, then whisk together the stock, tamari sauce and mustard, season to taste, and pour over the roast and veggies.
• 6. Set the pressure cooker to high, and cook for 60 minutes, then let it do a natural release for about 20 minutes.
• 7. After 20 minutes, I released any additional steam, and this is how I plated it. I removed the roast and shredded it using 2 forks. Then, I removed all but 2 of the potato halves and mashed them into the gravy, to make it thicker. Finally, I took the remaining taters and mashed them with a bit of the gravy.
• 8. PLATE/PRESENT
• 9. I served the mashed taters with the beef on top, and gravy on the side. Enjoy.
• 10. Keep the faith, and keep cooking.