Grandmas Pressure Cooker Pot Roast 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.

PRESSURE COOKER POT ROAST W/BUTTERMILK MASHED POTATOES AND GRAVY

Steps:

• You want to start by preparing your roast for pressure cooking. First you will want to season it and brown it well.
• Set your pot to Saute on the More setting and let the pot heat up. While the pot is heating up season your roast with salt and pepper or seasoned salt.
• When your pot says Hot it's time to add the oil and then your roast.
• Sear your roast for 6-7 minutes per side getting a nice deep brown crust. Don't move the roast around, just leave it alone and let it sear. If your roast is sticking to the pot, the searing isn't done. The meat will release naturally when you have a good sear.
• When you have seared both sides, remove roast and deglaze your pot with 2 cups water. Scrape all of those browned bits off the bottom of the pot. Make sure you get it all, this is flavor and it also will prevent a burn notice later on.
• Carefully place roast back in pot, avoid splashing hot liquid. Then sprinkle 1 envelope of soup mix on top of roast.
• Close your pot and set timer for 80 min or 1:10 hr. You will also do a full NPR (30 min) on your roast. If you already know you like your roasts cooked longer, then set your timer for 75 or 90 minutes. We all haver different prefernces. It's all about what YOU love.
• When your roast has cooked and the NPR is done, carefully remove from the pot and place on a platter. Cover and keep warm. It's time to do the potatoes.
• While your roast is cooking go ahead and prepare your potatoes for the pot. Peel and cut into chunks. Your chunks should be about 2" or so. Just make them all about the same so they cook evenly. Place potatoes in a steamer basket so you can keep them out of the liquid and easily pull them out when done.
• Place basket in pot and cook for 4-5 min and QR. Remove potatoes from pot and let steam dissipate. Pour potatoes into a mixing bowl and add your butter and let it melt a bit.
• Now you can mash or whip your potatoes as you prefer them. You may add 1-2 cups of buttermilk and salt. Start with 1 cup of buttermilk and add more as you need it. If you don't have buttermilk, regular milk or half and half will be fine.
• Now it's time to make the gravy. Prepare your slurry and grab a whisk. Set your pot on Saute, don't wait for it to heat up, just add the slurry and start whisking. As the mixture heats up, it will begin to thicken. When your gravy is done, turn off pot and pour gravy into a server to ladle generously onto your potatoes and meat.

GRANDMA'S PRESSURE COOKER POT ROAST

Steps:

• Sprinkle salt and pepper on the roast.
• Warm oil in a pressure cooker over medium high heat.
• Add the roast and brown on both sides. Take it off the heat.
• Pour Worcestershire sauce over the roast, and place the onion slices on top. Add potatoes and carrots. Pour in enough water to cover 1" above the roast.
• Put the lid on and heat on high. When the pressure cooker reaches the proper temperature, the rocker will jiggle audibly.
• Adjust the heat to low, or enough to maintain pressure, and keep a slow, steady rocking motion. Cook for 45 minutes to 1 hour. Check on it by lifting the pot and shaking gently to make sure it doesn't cook dry.
• Run the lid under cold water to help release the pressure before unsealing.

GRANDMA'S BEST POT ROAST

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Trim excess fat from roast, leaving about 1/4 inch fat. Liberally season all sides with salt, pepper, and garlic powder. Place roast, fat-side up, in a Dutch oven. Place onions on and around the roast.
• Cover and bake until aromatic, about 1 1/2 hours. Reduce heat to 350 degrees F (175 degrees C) and continue to bake, turning the meat every 30 minutes and keeping covered, until roast is browned and cooked through, about 3 hours more. An instant-read thermometer inserted in the thickest part of the roast should read 145 degrees F (65 degrees C).
• Check tenderness of roast with a fork; if not tender enough, add additional cook time in 30-minute increments until meat easily falls apart.
• Remove from the oven and transfer roast to a cutting board. Tent with foil and let rest for at least 20 minutes.
• Meanwhile, whisk water and flour together in a small bowl.
• Place the Dutch oven, uncovered, on the stovetop over medium heat. Smash the remaining onion pieces and stir, being careful not to let the gravy burn. Slowly add water-flour mixture, whisking until cooked through and desired thickness is achieved.
• Slice roast and serve alongside gravy.