POT ROAST MADE WITH BEER FOR THE PRESSURE COOKER
Make and share this Pot Roast Made With Beer for the Pressure Cooker recipe from Food.com.
Provided by petlover
Categories Roast Beef
Time 1h10m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Heat oil in pressure cooker ( medium).
- Brown beef on both sides, then remove and set aside.
- Add to same pan: small amount of beer and loosen/stir up bits.
- Add flour and tomato paste to pan and cook over medium for one minute.
- Place the meat and everything else ( and the rest of the beer ) in the pan.
- Close this lid and cook on high pressure for about 1 hour.
- Let pressure come down naturally.
- Serve over rice or noodles.
Nutrition Facts : Calories 450.8, Fat 21.3, SaturatedFat 6.2, Cholesterol 112.3, Sodium 869.1, Carbohydrate 21.4, Fiber 4.2, Sugar 7, Protein 39.5
POT ROAST - PRESSURE COOKER
I was looking for a Pot Roast recipe for my pressure cooker. I found a number of them, but the one that came in my instruction manual looked the best! Some recipes I read called for bottom or rump roast, but a number of other recipes stated that these cuts were too dry or tough. A cut from the chuck (or a cross rib roast) a thought to be more tender. I made this with a 4 pound roast and cooked right at 1 hour. I put in red potatoes for the last 20 minutes and carrots for the last 5. I think I would do 1 hour for a 3 lb roast and 1 hour and 15 for a 4 lb roast next time.
Provided by Mrs Goodall
Categories Roast Beef
Time 1h15m
Yield 6-8 serving(s)
Number Of Ingredients 14
Steps:
- Rub the meat well with the crushed garlic, using one clove for each side.
- In a 5 quart or larger pressure cooker, brown roast well on all sides over medium-high heat. If it begins to smoke, reduce heat to prevent burning. Remove roast and set aside.
- Add oil and onion and cook until softened.
- Add beef broth, tomato paste, water, brown sugar, dry mustard, paprika, lemon juice, cider vinegar and Worcestershire sauce.
- Scrape bottom of cooker to remove any remaining bits of meat left over from browning. Stir well until all ingredients have dissolved and contents are boiling.
- Return roast to pressure cooker and turn to coat with sauce.
- Close lid and bring pressure cooker to high pressure over medium-high heat. Once full pressure is reached, reduce heat enough to maintain pressure.
- Cook for 1 hour.
- Remove from heat and use the Natural Release Method, leaving pot off of heat until pressure is subsided.
- Remove meat from pot and slice the meat and arrange on a serving platter, spooning some of the sauce over and sprinkling with parsley.
EASY PRESSURE COOKER POT ROAST
VERY tender and delicious. Using the pressure cooker saves SO much time that this recipe can be used on a weekday and still you can manage to eat dinner at a decent hour.
Provided by ccsoccerbmxmom
Categories Main Dish Recipes Beef Pot Roast Recipes
Time 1h20m
Yield 8
Number Of Ingredients 10
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.
Nutrition Facts : Calories 450.2 calories, Carbohydrate 38.3 g, Cholesterol 77.5 mg, Fat 21.8 g, Fiber 5.4 g, Protein 25.1 g, SaturatedFat 7.8 g, Sodium 310.6 mg, Sugar 4.3 g
PRESSURE-COOKER POT ROAST
With an Instant Pot or pressure cooker, the classic Sunday afternoon pot roast can be on the table in under two hours -- without ever turning on your oven. We seasoned this one with North African ingredients -- dates, olives, and oranges -- but remained loyal to the traditional American chuck roast, which, like other inexpensive cuts, braises well. This recipe appears in our cookbook "Martha Stewart's Pressure Cooker" (Clarkson Potter).
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes
Yield Serves 6 to 8
Number Of Ingredients 13
Steps:
- Heat oil in a 6-to-8-quart pressure cooker over medium-high, or in an electric pressure cooker set to saute. Pat beef dry and season with 1 teaspoon salt and 1/2 teaspoon pepper. Add beef and cook until browned on all sides, 8 to 10 minutes; transfer to a plate. Pour out all but 2 tablespoons fat (or add enough oil to equal 2 tablespoons). Add garlic and flour, and cook, stirring, until fragrant, 1 to 2 minutes. Whisk in stock, carrots, olives, dates, thyme, bay leaf, cumin seeds, orange zest and juice, and 1 teaspoon salt. Return beef along with any accumulated juices to pressure cooker.
- Stovetop: Secure lid. Bring to high pressure over medium-high heat; reduce heat to maintain pressure and cook for 60 minutes. Remove from heat, quickly release pressure, then remove lid.Electric: Secure lid. Manually set cooker to 90 minutes and let it come to pressure. Once time is complete, turn off, quickly release pressure, then remove lid.
- Let beef stand in liquid 10 minutes. Skim any fat from surface. Transfer beef to a serving platter. (Discard bay leaf.) Spoon sauce over and around beef and serve.
INSTANT POT BBQ BEER ROAST
This Instant Pot BBQ Beer Roast is so easy to throw together and gives your a flavorful roast that is tender and juicy! It will be added to your go-to list immediately!
Provided by Aunt Lou
Categories Main
Time 1h35m
Number Of Ingredients 4
Steps:
- Take 1/4 cup of your favorite BBQ seasoning, salt and pepper and rub in all over your roast.
- Place your frozen roast in a 6-quart instant pot.
- Gently pour your beer/non-alcoholic beer over your roast.
- Sprinkle on a little more seasoning.
- Seal and cook on manual, high, for 90 mins.
Nutrition Facts : Calories 455 kcal, Carbohydrate 7 g, Protein 45 g, Fat 27 g, SaturatedFat 12 g, Cholesterol 156 mg, Sodium 189 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
PERFECT PRESSURE COOKER POT ROAST
I make this meal quite often it is so simple and so quick and always comes out perfect, if you love tender roast you must try this!
Provided by MamaShea
Categories Main Dish Recipes Beef Pot Roast Recipes
Time 1h
Yield 6
Number Of Ingredients 7
Steps:
- Heat oil in the pressure cooker over medium-high heat with the lid open. Brown the roast on all sides in the hot oil.
- In a small cup or bowl, mix together the Italian salad dressing mix, Ranch dressing mix, and gravy mix. Sprinkle them evenly over the roast. Pour in the beef broth and add the chopped onion.
- Seal and lock pressure cooker, and cook over high heat to build pressure until the indicator sounds (mine whistles). Turn heat down to medium, and cook for 45 minutes. Remove from heat and let stand for 5 minutes. Run under cold water to help release the pressure before unsealing the lid. You can use the juices as an au jus, or thicken with flour or cornstarch to make a yummy gravy.
Nutrition Facts : Calories 442.9 calories, Carbohydrate 10.6 g, Cholesterol 103.5 mg, Fat 30.8 g, Fiber 0.5 g, Protein 28.1 g, SaturatedFat 11.1 g, Sodium 1644 mg, Sugar 3.5 g
PRESSURE COOKER BEEF AND GUINNESS STEW
Steps:
- Gather the ingredients.
- In the pressure cooker, heat the vegetable oil over medium-high heat. Working in batches to avoid overcrowding the pan, sear the stew meat on all sides, about 3 to 4 minutes per batch, until browned. Transfer the seared meat to a plate and set aside.
- Add more oil to the pan if needed and then sauté the chopped onion for 4 to 5 minutes or until it is softened and translucent. Add the garlic and sauté for 30 seconds, stirring constantly.
- Return the stew meat to the pot. Add the beer, thyme, and bay leaf and stir to combine.
- Lock the lid onto the pressure cooker and bring it to high pressure over high heat. When high pressure is reached, cook for 20 minutes, then remove the pot from the heat and quick-release the pressure by pressing the valve. Let stand for 5 minutes.
- Add the carrots and pearl onions and stir to combine. Replace the lid on the pressure cooker, bring to high pressure, and cook 5 minutes. Remove from heat, and quick-release the pressure again. Remove the lid.
- Find and remove the bay leaf and sprinkle flour over stew, stirring to combine. Simmer over medium-low heat until stew liquid thickens, about 5 minutes. Season to taste with salt and pepper.
- Serve on buttered egg noodles or mashed potatoes or with crusty bread for dipping.
- Enjoy.
Nutrition Facts : Calories 382 kcal, Carbohydrate 9 g, Cholesterol 140 mg, Fiber 2 g, Protein 47 g, SaturatedFat 4 g, Sodium 155 mg, Sugar 3 g, Fat 15 g, ServingSize 6 to 8 servings, UnsaturatedFat 0 g
SLOW COOKER BEER POT ROAST
The crock pot does all the work for you with this pot roast recipe with beer! Tender and flavorful, this Slow Cooker Beer Roast is easy to make and always a hit.
Provided by Courtney Rowland
Categories Beef
Time 8h15m
Number Of Ingredients 14
Steps:
- Prepare the crock pot. Spread half of the onion soup mix in the bottom of a slow cooker. Top with the vegetables. Sprinkle the vegetables with salt and pepper.
- Brown the roast. Heat a cast iron skillet , or other heavy bottomed skillet, over medium high heat. Season the beef on both sides with salt and pepper, then add it to the skillet. Brown on all sides, about 2-3 minutes per side. Leave the heat on while you transfer the beef to the slow cooker, nestling it among the veggies.
- Deglaze. Add a splash of the beer to the pan and use it to scrape any browned bits off the bottom. Add all the pan juices to the crock pot.
- Season. Sprinkle the remaining onion soup mix and garlic over the roast and veggies.
- Add liquids. Pour the beer and beef broth over all. Cook on low for 8 hours or on high for 4 hours.
- Heat excess juices over medium heat in sauce pan along with 1 cup beef broth.
- In a small measuring cup mix 2 tablespoons cornstarch with 1/4 cup water until smooth.
- Whisk mixture into warmed juices and bring to a boil. Continue to whisk until thickened.
- Add additional 1/2 cup beef broth to thin, if desired. Season to taste with salt and pepper before serving.
BEER BRAISED POT ROAST
Beer Braised Pot Roast is a savory one-pot meal complete with carrots and potatoes seasoned with onions, garlic and a bottle of beer.
Provided by Sabrina Snyder
Categories Dinner
Time 3h50m
Number Of Ingredients 12
Steps:
- Preheat your oven to 325 degrees.
- Season the chuck roast with the Kosher salt, pepper and thyme.
- Add the canola oil to a pan and heat. When it ripples and is hot add in the roast and brown, deeply, for 4-5 minutes on each side (or if you can, brown in your slow cooker.)
- Add carrots, potatoes, onion, garlic, beef broth, beer, and tomato paste, and cook for 3-3 1/2 hours.
Nutrition Facts : Calories 390 kcal, Carbohydrate 20 g, Protein 32 g, Fat 20 g, SaturatedFat 8 g, Cholesterol 104 mg, Sodium 660 mg, Fiber 3 g, Sugar 3 g, ServingSize 1 serving
NINJA FOODI POT ROAST
Tender and delicious pot roast made in the Ninja Foodi pressure cooker.
Provided by Kay Johnson
Time 1h55m
Number Of Ingredients 15
Steps:
- Combine all the seasonings in a small bowl and mix them together. Season the roast evenly with the seasoning mixture. Be sure to rub the seasoning into the roast.
- Turn the Ninja Foodi to the saute function. Add the oil to the pan, and sear the roast for about 3 minutes on each side. Next, add in the celery, carrots, garlic, and onions.
- In a cup, mix together the warm water, beef base, and Worcestershire sauce. Then, pour the mixture into the pot with the pot roast and vegetables.
- Turn the Ninja Foodi to the pressure cooker setting, and pressure cook on High for 90 minutes. Make sure that the pressure cooker valve is turned to the "Seal" position.
- Once the roast is done cooking, remove the roast and vegetables from the pot and transfer them to a serving plate.
- Optional. To thicken the gravy: Turn the pressure cooker to the saute function. Mix 1 tablespoon cornstarch with 1 tablespoon water to make a cornstarch slurry. Wisk the slurry into the gravy. Taste the gravy, and adjust the seasonings to your liking if necessary. Spoon your desired amount of gravy over the pot roast and vegetables. See notes for lower carb thickening option.
Nutrition Facts : Calories 709 calories, Carbohydrate 7 grams carbohydrates, Cholesterol 230 milligrams cholesterol, Fat 45 grams fat, Fiber 2 grams fiber, Protein 70 grams protein, SaturatedFat 18 grams saturated fat, ServingSize 1, Sodium 1154 milligrams sodium, Sugar 3 grams sugar, TransFat 2 grams trans fat, UnsaturatedFat 24 grams unsaturated fat
PRESSURE COOKER POT ROAST RECIPE
Learn how to cook a roast in an instant pot using my foolproof method! Ready in less than 2 hours, this easy Pressure Cooker Pot Roast Recipe is perfectly tender and juicy.
Provided by Aysegul Sanford
Categories Dinner
Time 1h50m
Number Of Ingredients 12
Steps:
- Season the meat with salt and pepper on both sides.
- Preheat the pressure cooker (I used my Instant Pot - affiliate link), select saute on high. Add in the oil.
- Once the pot is hot, brown the chuck roast, 3-4 minutes on each side. Transfer the meat onto a plate and cover with foil (or parchment paper) to keep warm.
- Add in the onion, garlic, chicken stock, and thyme and give it a stir.
- Put the meat back into the pot and secure the lid.
- Select manual, make sure that the steam release handle is turned to sealing position, and cook at high pressure for 60 minutes.
- When cooking is complete, use natural release for 10 minutes and then release the remaining steam.
- Add in the potatoes, carrots, and parsnips. Be sure to submerge them in the cooking liquid.
- Select manual and cook at high for 10 minutes.
- When cooking is complete, use a natural release for 10 minutes and then release the remaining steam.
Nutrition Facts : Calories 623 kcal, Sugar 9 g, Sodium 1496 mg, Fat 32 g, SaturatedFat 16 g, Carbohydrate 37 g, Fiber 7 g, Protein 49 g, Cholesterol 159 mg, ServingSize 1 serving
INSTANT POT POT ROAST (TAVERN STYLE)
A Sunday dinner-worthy meal made in about an hour thanks to the Instant Pot and just a handful of ingredients.
Provided by Heather Cheney
Categories Main Course
Time 1h40m
Number Of Ingredients 12
Steps:
- Set Instant Pot on "Saute" mode and allow to heat until the display reads "HOT".
- Meanwhile, combine flour salt and pepper in a large bowl and place beef into the seasoned flour, coating the entire roast. Reserve remaining flour.
- Add oil to the Instant Pot, heat until it shimmers, and add roast to the pan, cooking until it's browned on all sides. Add remaining flour to the pot, followed by the onions. Stir to combine and cook until onions start to become tender and flour starts to brown.
- Pour the beer and beef broth over the meat and onions, followed by the carrots. Stir to combine and place lid on the Instant Pot.
- Set the Instant Pot to cook for 65 minutes (for a 3 lb roast) more or less depending on how large your roast is. Follow the cooking time recommendations in your manual for best results. Allow the Instant Pot to release pressure naturally or wait at least 10 minutes before doing a manual release.
- Remove roast from the post and place on a cutting board. Set aside.
- Combine gravy mix with cream and whisk until combined. Slowly whisk gravy mixture into the juices in the pot and bring to a simmer to thicken.
- Cut meat into smaller portions and place back into the gravy. Serve over mashed potatoes, pasta or rice and top with french fried onions and chopped fresh parsley.
Nutrition Facts : ServingSize 1 serving, Calories 922 kcal, Carbohydrate 25 g, Protein 69 g, Fat 55 g, SaturatedFat 21 g, Cholesterol 255 mg, Sodium 1508 mg, Fiber 2 g, Sugar 3 g
TENDER BEER POT ROAST (IN DUTCH OVEN, BRAISED WITH PORTER ALE)
How to cook a classic beer braised pot roast in Dutch oven. In this recipe we use rump and porter ale and cook the beef low and slow for tender texture and amazing flavors.
Provided by CraftBeering
Categories Cooking with Beer
Time 3h40m
Number Of Ingredients 17
Steps:
- Bring the beef to room temperature before you handle it.
- Mix flour, salt and pepper and coat the beef all over.
- Preheat the oven to 275-300 F (depending on your oven's calibration).
- Heat a Dutch oven or similar heavy duty oven safe pot with a lid over medium-high heat. Add cooking oil and sear beef on all sides until nicely browned. Remove temporarily and lower the heat to medium.
- Saute the onions briefly, add the tomato paste and minced garlic and give everything a nice stir, cook about 1 minute. Deglaze with some porter and scrape brown bits from the bottom of the pot. Add the rest of the porter, then the beef broth, brown sugar and thyme. Stir.
- Add back the beef and surround with the potatoes and carrots. Bring to boil. Cover and transfer to the oven.
- Check after 2 hours to make sure that there is sufficient liquid remaining. If needed add a bit more ale or stock or water. Continue braising until the beef is very tender** and can easily be broken up with a fork.
- Reserve the juices to use in gravy (optional) and break up the roast before serving.
Nutrition Facts : Calories 999 calories, Carbohydrate 38 grams carbohydrates, Cholesterol 299 milligrams cholesterol, Fat 51 grams fat, Fiber 4 grams fiber, Protein 83 grams protein, SaturatedFat 19 grams saturated fat, ServingSize 1, Sodium 422 grams sodium, Sugar 6 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 26 grams unsaturated fat
PRESSURE COOKER POT ROAST
Fall-apart tender pot roast in less than half the time!
Provided by Gary White
Categories Main Course
Time 2h
Number Of Ingredients 14
Steps:
- Bring chuck roast to room temperature, then season well with salt and pepper.
- Heat the Instant Pot using the sauté setting. Once hot, add oil, then sear roast on both sides. Set aside.
- Add 1 onion and celery to pot and cook for 2 minutes, until soft and translucent. Then add garlic, thyme, rosemary, and bay leaf - continue cooking for 1 minute.
- Add red wine to deglaze the pot, making sure to scrape up all bits. Let wine simmer for at least 2 minutes.
- Add roast, then add enough broth so that the roast is just barely covered.
- Lock lid and cook for 75 minutes at high pressure. Once time is complete, let pressure naturally release (about 30 minutes).
- Carefully remove roast and set aside to rest.
- Using a fine mesh strainer, pour liquid into separate container, then return to pot. Discard aromatics.
- Add sliced onion, carrots, and potatoes to pot and close lid.
- Lock lid and cook for 4 minutes at high pressure, then quick-release pressure.
- Meanwhile - In a small dish, combine cornstarch and water. Once cook time is complete, open lid, switch to sauté setting, and add cornstarch slurry to pot. Cook until desired consistency is achieved (2-3 minutes).
- Return roast to pot and pull apart meat as much as you like.
- Serve together and enjoy!
Nutrition Facts : Calories 209 kcal, Carbohydrate 5 g, Protein 18 g, Fat 12 g, SaturatedFat 4 g, Cholesterol 62 mg, Sodium 175 mg, Sugar 1 g, ServingSize 1 serving
OLD-FASHIONED PRESSURE COOKER POT ROAST
Steps:
- Pat the roast dry with paper towels. Season both sides of the roast well with salt and pepper. Select Sauté and preheat the pressure cooking pot. When hot, add the vegetable oil. Add the three pieces of roast to the cooking pot so that they lay flat in the pot. Cook until the beef is browned and releases easily from the pot. Transfer to a plate.
- Add the onion to the cooking pot. Sauté for about 3 minutes until tender, stirring occasionally to scrape up any browned bits from the bottom of the pot. Stir in the 3 1/2 cups water and beef base or bouillon, tomato paste, and bay leaf. Return the roast and any accumulated juices to the pot. Lock the lid in place. Select High Pressure and 50 minutes cook time.
- When the cook time ends, turn off the pressure cooker. Let the pressure release naturally for 10 minutes and finish with a quick pressure release. When the valve drops, carefully remove the lid. Transfer the roast to a cutting board and cover with aluminum foil.
- If you wish to cook potatoes and carrots with this meal, proceed with steps 4-6. Otherwise, skip to step 7: Add potatoes and carrots directly to the juices remaining in the cooking pot. Lock the lid in place. Select High Pressure and 3 minutes cook time.
- When the cook time ends, turn off the pressure cooker. Use a quick pressure release. When the valve drops, carefully remove the lid. Check the potatoes for doneness. If needed, select Sauté and simmer in the juices until potatoes reach your desired tenderness.
- Use a slotted spoon to transfer the potatoes and carrots to a serving bowl and sprinkle with parsley. Cover with foil until ready to serve.
- Pour the juices in the cooking pot through a mesh strainer into a fat separator. (You can skip the strainer if you like onions in your gravy. Be sure to remove the bay leaf, though!) Skim off any excess fat. Return the juices to the cooking pot.
- In a small bowl, whisk together the flour and 1/4 cup cold water until smooth. Add ½ cup hot cooking juices to the flour mixture and stir to combine. Add the slurry to the pot, stirring constantly. Select Sauté and bring the gravy to a boil, stirring constantly until it thickens. Taste the gravy and season with salt and pepper to taste.
- To serve, cut the roast into pieces and place on a rimmed serving platter. Ladle half the gravy over the roast and pour the rest of the gravy into a gravy boat to serve with the potatoes and carrots.
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- Take out the Chuck Roast and let it come up to room temperature. Turn the Instant pot or Pressure cooker to the saute function and add the fat. While the pressure cooker is heating up liberally salt and pepper both sides of the chuck roast. Brown the Chuck roast in the instant pot for about 2 minutes per side.
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