Hello everybody, hope you’re having an amazing day today. Today, we’re going to prepare a distinctive dish, pot roast (pressure cooker). It is one of my favorites food recipes. This time, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.

Pot Roast (Pressure Cooker) is one of the most favored of current trending meals on earth. It is appreciated by millions every day. It is simple, it is quick, it tastes yummy. Pot Roast (Pressure Cooker) is something which I’ve loved my whole life. They’re nice and they look fantastic.

To get started with this particular recipe, we must first prepare a few ingredients. You can cook pot roast (pressure cooker) using 21 ingredients and 15 steps. Here is how you cook it.

The ingredients needed to make Pot Roast (Pressure Cooker):

1. Get beef chuck
2. Prepare salt
3. Make ready oil
4. Get black pepper
5. Get thyme
6. Get rosemary
7. Get bay leaves
8. Get garlic, sliced
9. Get tomato paste
10. Get vermouth
11. Prepare red wine
12. Get Bou beef bouillon cube
13. Get boiling water
14. Get fish sauce
15. Take Worcestershire sauce
16. Prepare frozen pearl onions
17. Take potatoes, cubed
18. Take medium carrots, cut in pieces
19. Get mushrooms, quartered
20. Make ready corn starch
21. Make ready fresh parsley, chopped

Steps to make Pot Roast (Pressure Cooker):

1. Prep the ingredients. Combine the water, wine, boullion, Worcestershire, and fish sauce. In a bowl layer the mushrooms, carrots and potatoes. This is so when the vegetables go in, the potatoes will be in the liquid and the mushrooms on top.
2. In the pressure cooker, add 1 Tbsp oil and heat on high. Add the onions and cook until browning, or they release their liquid. (If you're using a dutch oven, brown the meat first [steps 5-7] in the dutch oven on the stovetop, remove and then follow these directions).
3. Add the garlic, tomato paste, and spices.
4. When the paste begins to stick to the bottom, add the liquid.
5. Season the beef chuck with salt.
6. Sear the chuck in a skillet on high heat with a little oil.
7. Degaze the pan with the vermouth and add it to the pressure cooker.
8. Add the chuck to the pressure cooker.
9. Cook on high pressure for 35 min followed by immediate pressure release. If using a dutch oven, cook covered in a 300°F oven for 2-3 hours adding more water as necessary.
10. Add the veggies so the potatoes are on the bottom and mostly submerged, then the carrots, followed by the mushrooms. Cook on high pressure 15 minutes followed by natural pressure relief. If using the dutch oven, cook with the cover ajar 40-50 min more or until the potatoes are tender.
11. Combine the starch with 1/4 cup of water.
12. Remove the pot roast from the pot and set aside.
13. Bring the liquid in the pot to a simmer and add the starch slurry, stirring to thicken.
14. Slice the pot roast, return it to the thickened sauce to reheat.
15. Sprinkle the parsley on and serve in large bowls. I like to add simple steamed green peas as a side.

So that is going to wrap it up for this exceptional food pot roast (pressure cooker) recipe. Thank you very much for reading. I am confident you can make this at home. There’s gonna be interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!