one of the easiest thing to make in a pressure cooker is pot roast. the meat is so tender and the vegetables are so soft and soak in all of the flavor. it is truly a wonderful, easy and no-fuss dish. i had some string beans that were going bad and just threw it in as well. delish!
this pot roast is definitely a repeat recipe!
- pressure cooker
- 2- to 3-pound beef chuck roast -or- stew meat
- 3 tablespoons all-purpose gluten free flour
- salt & pepper
- 2 Tablespoons olive oil
- 1½ cups vegetable broth
- 2 Tablespoons apple cider vinegar
- 1 Tablespoon chives, minced
- 1 Tablespoon dry thyme
- 2 bay leaves
- 1 teaspoon salt
- ¼ teaspoon pepper
- 2 cups red skin organic potatoes, cut into wedges
- 1 yellow onion, cut into wedges
- 5 large carrots, cut into wedges
- 2 ribs organic celery, cut into 1-inch length
- 1 Tablespoon corn starch, mixed into 2 tablespoons water
- 3 Tablespoons butter
sprinkle flour on meat. lightly season with salt and pepper.
with pressure cooker’s lid off, heat oil on manual at high pressure or sauté until sizzling. place roast in the cooker and brown on each side.
add broth, vinegar, chives, thyme, bay leaves into the cooker. lock and set for 75 minutes on high pressure.
perform quick release and add potatoes, onion, carrots and celery to the pot. re-secure the lid and set for 5 minutes on high pressure.
let the cooker’s pressure release naturally 10 minutes before quick releasing remaining pressure
carefully transfer roast and vegetables into a serving dish and cover with aluminum foil. with the lid off, set cooker on manual at high pressure or sauté and add corn starch and water. let simmer for 2 minutes to thicken before adding in butter.
smother meat and vegetables with the gravy before serving.
resource: Perfected Pot Roast from Best of the Best Presents Great Food Fast by Bob Warden