working under pressure: cooking a frozen roast

How To Make working under pressure: cooking a frozen roast

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  Step 1
  PREP/PREPARE
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  Step 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.
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  Step 3
  Gather your Ingredients (mise en place).
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  Step 4
  Add all the braising liquid ingredients together, and whisk to combine.
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  Step 5
  Add the frozen roast to the bowl of your pressure cooker or instant pot, and pour the braising liquid over the top.
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  Step 6
  Allow to cook for 40 minutes per pound… a bit less, if you do not want it fork tender.
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  Step 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.
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  Step 8
  OPTIONAL ITEMS
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  Step 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.
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  Step 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.
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  Step 11
  In either case, once the cooking time is complete. Allow the pressure cooker/instant pot to rest ten minutes before releasing the steam.
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  Step 12
  Remove the roast and allow to rest ten minutes, before slicing.
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  Step 13
  PLATE/PRESENT
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  Step 14
  Serve with the root veggies or rice, and put some of the braising liquid on the side. Enjoy.
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  Step 15
  Keep the faith, and keep cooking.
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