Pot Roast, Easy Pressure Cooker



Here is a recipe for a flavorful pot roast that melts in your mouth .Saving you time the pressure cooker produces juicy, flavorful and extremely tender Pot Roasts.?

pinch tips: How to Use a Meat Thermometer





30 Min


1 Hr 15 Min


Pressure Cooker


beef eye of round roast or chuck roast about 2 to 3 lbs.
seasoned salt and freshly ground pepper, to taste
1/4 c
all-purpose flour
2 Tbsp
crisco oil or olive oil
2 medium
yellow onions, peeled and cut into large chunks
3 stalk(s)
celery, cut into large chunks
carrots, cut diagonally into chunks
4 c
bay leaves, dried
envelope lipton® recipe secrets ® beefy onion
envelope lipton® recipe secrets ® onion mushroom
2-4 dash(es)
kitchen bouquet, opt. for browning gravy

Directions Step-By-Step

Season roast with garlic salt and pepper on all sides
Put flour into a bag and add roast, coat all sides of the roast.
In a fry pan, heat the oil on medium heat and add roast and brown on all sides. Once browned, remove from pan and blot excess oil off meat.
Place the pressure cooker trivet into pressure cooker and place roast onto to the trivet.
Add carrots, celery, bay leafs, and soup mixes. Pour water, enough to completely cover the meat
Close lid securely; bring to high pressure over high heat. Once the regulator starts to rattle, reduce heat to medium or level needed to maintain high pressure; cook for 1 hour.
After the hour is up, turn heat off and have pressure cooker release pressure naturally. Don't use quick release!!!!
* To make the gravy, remove roast and vegetables, cover with foil to keep warm. Strain the liquids into a saucepan, reserving 1 cup of meat juices for gravy. In saucepan, over medium heat bring meat juices a boil.
Meanwhile, in a small bowl, add 2 tablespoons flour to ¼ cup COLD water, whisking together to remove lumps. Then return flour mixture to pan; cook 2 minutes or until slightly thick, stirring constantly with a whisk.
* To make noodles, in a large saucepan, add butter and remaining meat juices. When the meat juices come to a boil, add 2 tablespoons parsley and 3 cups dry egg noodles. There won’t be enough meat juices to cover noodles and that's ok, because you want the noodles to absorb most of the meat juices. Cover and cook until the noodles are al dente, stirring occasionally so noodles on top won’t dry out.

For all of you that heard horror stories about pressure cookers, I'm so sorry! Let me just say . the pressure cooker doesn't have a brain or mind to think or act on its own... It's what you do OR don't do will determine the success or failure in cooking with a pressure cooker;

To the point, only YOU have the control over the pressure cooker. The convenience, ease, and (yes!) safety of the modern pressure cooker will put your dinner on the table fast—and make it tastier, as if you spent the whole day at the stove.
Here are some safe guidelines to help ease your minds:

* Keep rubber gasket clean and in good shape:
The gasket is the ring of rubber that lines the lid of the pressure cooker. If the gasket looks cracked or broken, replace it immediately. You might need to order the gasket online if you can't find it locally. Use parts that come from the pressure cooker’s manufacturer to ensure the proper seal
* Follow the instruction manual:

Read the instructions several times before diving into a recipe.
* Measure liquids precisely:
This is critical to increase the cooker’s pressure. Follow a recipe to make sure the amount of liquid is correct.
* Don't overfill the pressure cooker.:
Careful measuring is a must. Some foods, such as beans, expand when they cook, and you need to allow room for this.
* Be careful with frothy foods:
Frothy foods can block the steam valves and the pressure-release vents on your pressure cooker. Foods that froth include pasta, rhubarb, split peas, oatmeal, applesauce and cranberries. When cooking these foods, follow a trusted recipe and make sure the quantity in the pot is well below the recommended maximum-fill line.
* Release the pressure safely.:
Typically, removing the pressure cooker from the stove and letting it cool until the pressure drops to the safe range release the pressure. The cold-water release is another way to release pressure by running cold water over the lid of the cooker. Each pressure cooker operates differently, so consult your instruction manual.

Pressure cooking saves you time cooking and heating up your home which is great during summer!!!

Happy cooking, Cyann :)

About this Recipe

Course/Dish: Beef, Gravies, Roasts
Main Ingredient: Beef
Regional Style: American
Other Tag: Heirloom