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Beef Pot Roast
Notes from Folks...
Hello,
I am looking for a easy pressure-cooking recipe for cooking a beef pot roast with vegetables. I appreciate any and all help that you can give to me.
Respectfully,
Mr. Allen
Hi Mr. Allen,
The following recipe throws the vegetables in with the pot-roast for one-stop cooking. However, the veggies will be completely overcooked. For less mush, throw in whole potatoes and large chunks of carrots.
They'll still overcook a bit, but they shouldn't turn into puree. Additionally, for less mushy vegetables, you could cook the pot roast for 30-35 minutes, and then quick release the pressure, add the chopped vegetables, bring the cooker up to full-pressure, and then cook the roast for the final 5-10 minutes.
Happy Cook'n,
Desi @ DVO
Pressure Cooked Pot Roast with Vegetables
Serves 6
3 pounds boneless beef sirloin tip roast
2 tablespoons vegetable oil
4 large potatoes, peeled and quartered
4 large carrots, cut into 2-inch pieces
1 large onion, cut into wedges
2 cups water
1 teaspoon beef bouillon granules
1/2 teaspoon salt
1/4 teaspoon pepper
3 tablespoons cornstarch
3 tablespoons cold water
In a pressure cooker, brown roast in oil on all sides. Add potatoes, carrots, onion and water. Close cover securely; place pressure regulator on vent pipe. Bring cooker to full pressure over high heat. Reduce heat to medium-high; cook for 40 minutes. (Pressure regulator should maintain a slow steady rocking motion; adjust heat if needed.)
Remove from the heat; allow pressure to drop on its own. Remove meat and vegetables; keep warm. Bring cooking juices in pressure cooker to a boil.
Add bouillon, salt and pepper. Combine cornstarch and cold water until smooth; stir into juices. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with roast and vegetables.
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