Weeknight Pot Roast and Potatoes

Nicole Bredeweg

By
@nikkitten

It started with the boss wanting pot roast. Which sparked my interest. But not just any roast -- I wanted like Mom's, fork tender and beefy. So I asked Dad. 'Pressure cooker' was his advice. A lot of failures, so I broke down and bought America's Test Kitchen's 'Pressure Cooker Perfection'. I can't begin to describe. . . The heavenly aromas. . . The sealed in beefy flavor. . . What the French onion soup mix did to the flavor. . . The tenderness of the potatoes. . . The brown gravy mix was all my doing-and the mushrooms made that so INCREDIBLE. . . I'm already planning my next roast


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Serves:

4 - 6

Prep:

1 Hr

Cook:

30 Min

Method:

Pressure Cooker

Ingredients

10 1/2 oz
can condensed french onion soup
2 Tbsp
tomato paste
1/2 oz
dried porcini mushrooms, rinsed and minced
2-1/2 - 3 lb
boneless beef chuck-eye roast, trimmed and cut across grain in 1" slices
2 lb
small or medium yukon gold potatoes
3/4 c
brown gravy mix

Directions Step-By-Step

1
Whisk soup, tomato paste, and porcini together in pressure-cooker pot, then lay sliced meat over top. Place potatoes on top of meat. Lock pressure-cooker lid in place and bring to high pressure over medium-high heat. As soon as pot reaches high pressure, reduce heat to medium-low and cook for 30 minutes, adjusting heat as needed to maintain high pressure.
2
Remove pot from heat and allow pressure to release naturally for 15 minutes. Quick release any remaining pressure, then carefully remove lid, allowing steam to escape away from you.
3
Transfer meat and potatoes to platter. Add the brown gravy mix to the pot of juices. Over medium-high heat, whisk together until mixture starts to boil. Reduce heat and allow to simmer for one minute. Serve gravy with meat and potatoes.

About this Recipe

Course/Dish: Beef
Main Ingredient: Beef
Regional Style: American
Other Tag: Quick & Easy
Hashtag: #comfort-food