Chuck Roast In Electric Roaster Food

EASY PRESSURE COOKER POT ROAST

Steps:

• Heat oil in a pressure cooker over medium-high heat. Brown roast on all sides in the hot oil; season with pepper, seasoned salt, and onion powder.
• Pour in beef broth and Worcestershire sauce, add the quartered onion, and seal the lid. Bring the cooker up to full pressure. Reduce heat to low, maintaining full pressure, and cook for 30 minutes.
• Use the quick-release method to lower the pressure. Mix in carrots and potatoes, seal the lid again, and return the pressure cooker to the heat. Bring the cooker up to full pressure and cook for an additional 15 minutes. Use the quick-release method again and transfer the roast and vegetables to a serving dish.

PERFECT POT ROAST

Steps:

• Preheat the oven to 275 degrees F.
• Generously salt and pepper the chuck roast.
• Heat the olive oil in large pot or Dutch oven over medium-high heat. Add the halved onions to the pot, browning them on both sides. Remove the onions to a plate.
• Throw the carrots into the same very hot pot and toss them around a bit until slightly browned, about a minute or so. Reserve the carrots with the onions.
• If needed, add a bit more olive oil to the very hot pot. Place the meat in the pot and sear it for about a minute on all sides until it is nice and brown all over. Remove the roast to a plate.
• With the burner still on high, use either red wine or beef broth (about 1 cup) to deglaze the pot, scraping the bottom with a whisk. Place the roast back into the pot and add enough beef stock to cover the meat halfway.
• Add in the onions and the carrots, along with the fresh herbs.
• Put the lid on, then roast for 3 hours for a 3-pound roast. For a 4 to 5-pound roast, plan on 4 hours. The roast is ready when it's fall-apart tender.

POT ROAST ELECTRIC SKILLET STYLE

Steps:

• 1. Season your meat pat with flour. Brown on both sides in small amt. of olive.
• 2. Place roast and onion and celery in electric skillet with just a little drizzle of olive oil and brown on both side. Now add enough water so that it comes about half way up the side of roast. Add celery and onions. Place lid on and turn just to the far edge of warm. Watch for a couple minutes to make sure your skillet cuts on and off. If it stays on and the liquid starts to boil it is too high. You want the off and on method to cook it but not burn it. Check periodically to make sure you don't run out of water in the skillet. Flip roast after about 1 1/2- 2 hrs.
• 3. When roast is done remove and make gravy---Use broth to make roast gravy. Mix 1 c. of COLD water with 2-3 tbls of cornstarch, OR mix about 3 tbsp of flour and same amount of hot water or broth, mix well with fork to make sure all lumps are out. Add to broth after meat and vegetables are removed, stir and cook over low heat till thickened. Another option is to use about 1-2 tbsp of A-1 after you add the flour or corn starch to add a little different flavor.
• 4. Here is a couple of great ways to use leftover roast: https://www.justapinch.com/recipes/side/potatoes/hashbrown-and-roast-hash.html?p=1 https://www.justapinch.com/recipes/side/potatoes/shredded-beef-with-peppers-and-onions.html https://www.justapinch.com/recipes/main-course/beef/shredded-beef-cheese-quesadillas.html https://www.justapinch.com/recipes/main-course/beef/roast-beef-subs.html