FYI; even though she doesn't specify in step 3, I used low pressure for the last 15 minutes, the veggies came out perfect! 03/08/2015 I made a few adjustments to this recipe, because I wanted something could do all at once.
I cut the carrots and onion into large pieces and put them in the bottom of the cooker place the roast on top and used new potatoes left whole and put them on top of the roast ...cook under full pressure for 1 hr 15 or so for a 3 lb roast. As long as the skin on the new potatoes is not broken they stay intact and still absorb all the flavor, and I don't have to cool the pot down.
My family love the potatoes they are soft and fluffy when you cut into them. 04/01/2016 This is a terrific base recipe, but needed a bit more mph in the flavor profile.
I made a four pound roast in an electricpressurecooker for 40 minutes on high pressure with a quick release, then threw the potatoes and carrots in for another 8 minutes on high pressure and a natural release. It was extremely tender but I had to add about a tbsp of steak seasoning, a tsp of garlic salt and finished it off with 2 tbsp of flour to the “juice” to make a gravy.
The next time I make it, I'd probably throw in two or three stalks of celery, some mushrooms, about four cloves of garlic, a tsp of dried basil, 1/2 tsp of thyme and maybe two bay leaves (in addition to the steak seasoning, garlic salt and flour to finish it off). When I make it again I will add a bay leaf and some thyme.
I made a few adjustments to accommodate our tastes and cooking at 4500f elevation. I added garlic powder rather than onion powder (I was out of fresh garlic) I like my vegetables a little firmer, so I cooked the roast for 45 minutes, then added the vegetables and cooked for another 5-10 minutes.
I transferred everything to a serving dish, whisked 2T flour into the broth and brought it to a boil, then simmered for 10 minutes to thicken the gravy. This gave just enough time for the meat to rest before I sliced it.
11/25/2012 I quarter spuds and bring pressure back up and cook them about 6 min. Any longer and u end up with potato mush. Also use a couple of Onion Soup in the begining. 03/14/2013 I made this great recipe and in addition made it more versatile by adding 2 additional cans of broth (if your cooker can safely hold it)and delay the addition of Worcester sauce until after the roast is fully cooked.
After the roast is fully cooked pour off the extra 2 cans of broth into a bowl and cool (refrigerate) which will bring the fat to the top for easy skimming. Use the fat free super-flavored beef broth as a base for all French Onion soup recipes.
All French Onion soup recipes will be kicked up a notch or two and will never taste bland. Popped a spaghetti squash in the oven the same time I started the pressure cooker and with very little effort ended up with a lovely autumn supper.
09/23/2016 I did make some changes, I quartered an onion, peeled and chopped in half some large carrots and chopped some celery into about 3 inch pieces and put them all in the bottom of the cooker. I sprinkled the ranch dressing mix on both side of the roast and seared it in a few tbsp of oil in a skillet and then transferred it to the cooker.
I put about 5 rinsed golden potatoes (whole) on top of the roast. In a separate bowl I mixed together 1 can beef consommé, 1 package brown mushroom gravy mix and about 2 large tbsp tomato paste, 1/4 cup water.
I kept the leftover meat and shredded it with whatever was left of the veggies and the last potato. The next night I simmered all the left overs in the broth as I had a good amount.
I added in cooked egg noodles, and we had soup for dinner. Our Perfect Crock Pot Roast was an obvious choice to convert right away.
Place beef roast down in a 6 quart Instant Pot or Electric Pressure Cooker. Using an electric pressure cooker is a great convenience in the kitchen, but ALWAYS follow your manufacturer’s recommendations for safety.
If using a smaller pot, you may need to reduce the recipe to avoid overflow. Check out all our favorite recommendations for cookbooks, slow cookers and low-carb essentials in our Amazon Influencer Shop.
As a result, your nutritional content depends on which products you choose to use when cooking this dish. Recipes should always be tested first in your own electric pressure cooker and time adjusted as needed.
2.5 lb beef chuck roast 5 potatoes peeled and sliced into wedges 1 bag of baby carrots 2 medium onions quartered 2 pigs brown gravy mix 2 cups water Place beef roast down in a 6 quart Instant Po t or Electric Pressure Cooker.
Using an electric pressure cooker is a great convenience in the kitchen, but ALWAYS follow your manufacturer's recommendations for safety. If using a smaller pot, you may need to reduce the recipe to avoid overflow.
Check out all our favorite recommendations for cookbooks, slow cookers and low-carb essentials in our Amazon Influencer Shop. As a result, your nutritional content depends on which products you choose to use when cooking this dish.
Recipes should always be tested first in your own electric pressure cooker and time adjusted as needed. Whether you've been told you can't cook your whole life or you have the knife skills of an Iron Chef, Chris loves to connect you to just the right recipe. Her site Recipes That Crock is dedicated to helping everyone find delicious recipes to serve their families every month.
Filed Under: Beef, ElectricPressureCooker, ElectricPressureCooker /Instant Pot, Family Favorite, Potatoes, Quick and Easy Recipes, Recipes Tagged With: beef, crock pot express, ElectricPressureCooker, instant pot, ninja Food, potatoes Please remember, our comment section is much like our dinner table... You don't have to like everything we serve up, but you do have to use your manners.
If you want to send us a photo of a dish you created from the site, we'd love to see it any maybe even feature it on Instagram ! Add beef and cook until browned on all sides, 8 to 10 minutes; transfer to a plate.
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. Once time is complete, turn off, quickly release pressure, then remove lid.
Serve with potatoes (mashed or boiled and buttered), egg noodles, or couscous. This recipe calls for a beef rump roast, a cut that comes from the hind leg.
Because the leg has been toughened by exercise, a rump roast is less tender than some cuts and is typically slow-cooked in stock or wine along with vegetables and herbs. Here, the roast is prepared in a pressure cooker, which speeds the process but still produces juicy, flavorful results.
Put the flour in a large bowl, add the roast and toss to coat evenly. Set an electricpressurecooker to “brown” according to the manufacturer's instructions and warm the olive oil until nearly smoking.
Return the roast to the pressure cooker along with the carrots, stock, garlic, thyme and bay leaf. Transfer the roast to a cutting board, cover loosely with aluminum foil and let rest for 5 minutes.
Rated 2 out of 5 by radar2609 from Why so complicated would change this recipe as follows: Directions: Season the roast with salt and pepper. Put the flour in a large bowl, add the roast and toss to coat evenly.
Set an electricpressurecooker to “brown” according to the manufacturer's instructions and warm the olive oil until nearly smoking. Add the carrots, stock, garlic, thyme and bay leaf.