Pressure Cooker Chuck Roast With Veggies And Gravy Food

PRESSURE-COOKER MELT-IN-YOUR-MOUTH CHUCK ROAST

Steps:

• In a bowl, mix first 10 ingredients. Place onion, green pepper and celery in a 6-qt. electric pressure cooker; place roast over top. Pour tomato mixture over roast. Lock lid; adjust to pressure-cook on high for 35 minutes. Allow pressure to naturally release for 10 minutes, then quick-release any remaining pressure. , Remove roast and strain cooking juices, reserving vegetables; keep roast and vegetables warm. Skim fat from juices. Return juices to the pressure cooker. Select saute setting and adjust for low heat; bring juices to a boil. In a small bowl, mix cornstarch and water until smooth; stir into cooking juices. Cook and stir until sauce is thickened, 1-2 minutes. , Serve roast and vegetables with gravy.

PRESSURE COOKER CHUCK ROAST WITH VEGGIES AND GRAVY

Steps:

• Mix celery soup and beef stew seasoning together in a small bowl to create a creamy paste.
• Turn on a multi-functional pressure cooker and select Saute function. Add chuck roast and cook until juices start to render and outside is browned, about 5 minutes per side. Add the paste mixture, broth, onion, and mushrooms. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 40 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Add potatoes and carrots. Close, lock, and return cooker to high pressure. Cook for 15 minutes more.
• Release pressure using the natural-release method according to manufacturer's instructions, 10 to 30 minutes. Transfer roast to a large bowl and shred with 2 forks; remove any excess fat. Run remaining liquid through a strainer into a separate bowl. Beat liquid with a whisk until well blended and emulsified, about 1 minute.
• Serve shredded roast on top of the vegetables and cover with gravy.

PRESSURE COOKER POT ROAST

Steps:

• Season the beef generously all over with about 1 tablespoon salt. Using the sauté setting, warm the oil in a 6- to 8-quart electric pressure cooker. Add one chunk of the beef and sear one side until deeply browned, about 5 minutes. Remove the first chunk and repeat with the remaining chunk, searing one side. (You can brown more than one side of each chunk, but one side is enough to build flavor without spending too much time on this step.) If the pressure cooker gives you a "hot" error, simply turn it off and use residual heat to cook. When it cools, turn the sauté setting back on.
• Add the pearl onions and garlic; season with salt and pepper. Cook, stirring, until the garlic is softened, about 2 minutes. Pour in the wine, vinegar and 1/2 cup water; season generously with black pepper and lightly with salt. Using a metal or wooden spoon or spatula, scrape up all the browned bits on the bottom of the pot. Turn off the sauté setting. Add the herbs and nestle the beef into the liquid. Cook on high pressure for 1 hour.
• Make the pickled onions, if desired: Bring the vinegar and sugar to a boil in a small saucepan. Add the pearl onions and a generous pinch of salt and cook, stirring, to dissolve the sugar and warm the onions through, about 1 minute. Remove the mixture from heat and set aside at room temperature to pickle for at least 1 hour. (You can make the pickled onions up to 5 days ahead; store them in a sealed container in the refrigerator.)
• Allow the pressure to reduce naturally for 10 minutes, then release the remaining pressure manually. Add the vegetables to the pot, tucking them below the liquid. Cook on high pressure until the beef and vegetables are both tender, an additional 4 minutes. Quick-release the pressure by twisting the pressure knob to vent, then open the lid. Using tongs and a slotted spoon, remove the beef and vegetables to a serving platter. Break the beef into large chunks to serve. At this point, you can simply drizzle some cooking liquid over the top of the beef and vegetables, and top with the drained, pickled pearl onions to serve. Discard the remaining cooking liquid or strain it, refrigerate it, discard the layer of fat and freeze the remaining liquid as beef stock.
• If you'd prefer a thicker gravy, strain the cooking liquid and return it to the pot. Using the sauté function, bring it to a boil. Meanwhile, combine the butter and flour in a small bowl and knead it together with your fingers until it is uniform, almost like a dough. Once the liquid is boiling, drop the butter-flour mixture into the pot, whisking well to combine. Let it bubble until it is lightly thickened, about 5 minutes, then drizzle some gravy over the pot roast and vegetables, and top with drained, pickled onions. Serve extra gravy on the side.

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 WITH VEGETABLES AND GRAVY

Steps:

• Season the roast with 1/2 teaspoon salt and 1/4 teaspoon pepper.
• In a large skillet (not non-stick) heat the oil over medium-high heat.
• Add the roast and cook, turning often, until browned, about 10 minutes.
• Transfer the roast to a plate.
• Add more oil to the skillet if necessary and heat over medium-high heat.
• Add the onions, carrots and potatoes and cook, stirring often, until the they are slightly browned, about 5 minutes. Do not overcook.
• Transfer the vegetables to a slow-cooker, add the bay leaf and then place th roast on top of the vegetables.
• Add the water or other liquid to the skillet and bring to a boil, scraping up the browned bits on the bottom of the pan with a wooden spoon. Pour into the slow cooker.
• Cover and slow-cook until the roast is tender, perhaps 8 hours on low (200 degree) setting.
• Transfer the roast and vegetables to a platter using a slotted spoon and cover with foil to keep warm.
• Skim the fat from the surface of the cooking liquid.
• Remove the bay leaf.
• In a saucepan, melt the butter over very low heat.
• Add the flour and let bubble, stirring constantly, until lightly browned, about 1 minute.
• Whisk in the cooking liquid and bring to a simmer.
• Cook, whisking often, until thickened and reduced to about 1 cup.
• Using a sharp knife, slice the roast crosswise across the grain. Serve with the vegetables and gravy.

EASY PRESSURE COOKER ROAST WITH GRAVY

Steps:

• To seal roast, sear all sides in skillet with a little oil.
• Place roast in pressure cooker pan.
• Sprinkle with garlic powder and gravy mix.
• Pour beef stock over.
• Toss onions, carrots and any other items you want.
• Seal pan and bring pressure up to gentle rocking and then lower down to medium and cook for 45 minutes.
• Remove from heat and let stand for 5 minutes.
• Run under cold water to release the pressure and serve.
• If the gravy is not thick enough for you, add some cornstarch or flour with a little water and heat until thicker.

PRESSURE-COOKER POT ROAST WITH VEGETABLE GRAVY

Steps:

• Season roasts with salt and pepper and set aside.
• Heat 2 tablespoons oil in pressure cooker over medium heat. Add onion, carrot, and baking soda to pot and cook until onion breaks down and liquid turns golden brown, about 5 minutes. Stir in broth, soy sauce, and bay leaves, scraping up any browned bits. Nestle roasts on top of vegetables in cooker.
• Lock lid in place. Cook for 55 minutes. If using manual pressure-cooker, bring to high pressure and then cook at medium heat, adjusting heat as needed to maintain high pressure.
• If using manual pressure cooker, remove pot from heat and let pressure release naturally for 10 minutes, then release pressure. If using electric pressure cooker, quick-release any remaining pressure, then remove lid. Remove meat and let rest 15-20 minutes.
• While meat is resting, remove and discard bay leaves from sauce. Blend remaining sauce using an immersion blender, or allow to cool and then use a regular blender. Add vinegar. If desired, thicken sauce with a thickener such as arrowroot powder or cornstarch.
• Slice or shred meat, as desired. Serve with gravy.

PRESSURE COOKER CHUCK ROAST WITH VEGGIES AND GRAVY

Steps:

• Mix celery soup and beef stew seasoning together in a small bowl to create a creamy paste.
• Turn on a multi-functional pressure cooker and select Saute function. Add chuck roast and cook until juices start to render and outside is browned, about 5 minutes per side. Add the paste mixture, broth, onion, and mushrooms. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 40 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Add potatoes and carrots. Close, lock, and return cooker to high pressure. Cook for 15 minutes more.
• Release pressure using the natural-release method according to manufacturer's instructions, 10 to 30 minutes. Transfer roast to a large bowl and shred with 2 forks; remove any excess fat. Run remaining liquid through a strainer into a separate bowl. Beat liquid with a whisk until well blended and emulsified, about 1 minute.
• Serve shredded roast on top of the vegetables and cover with gravy.

PRESSURE COOKER POT ROAST WITH MUSHROOM GRAVY - EASY

Steps:

• Brown meat on all sides in oil in cooker.
• Mix all other ingredients and add to cooker, coating meat.
• Cover and cook 50-60 minutes after control jiggles.
• Cool cooker normally for 5 minutes, then place under faucet to depressurize.
• The gravy came out perfect for us -- thin with beef stock or thicken to your own taste.

PRESSURE-COOKER MUSHROOM POT ROAST

Steps:

• Halve roast; sprinkle with salt and pepper. Select saute or browning setting on a 8-qt. electric pressure cooker. Adjust for medium heat; add 1-1/2 teaspoons oil. When oil is hot, brown a roast half on all sides. Remove; repeat with remaining beef and 1-1/2 teaspoons oil. Add wine to pressure cooker. Cook 2 minutes, stirring to loosen browned bits from pan. Press cancel. Return beef to pressure cooker., Add mushrooms, onions, broth, tomato sauce, parsnips, celery, carrots, garlic, bay leaves, thyme and chili powder. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 60 minutes. Let pressure release naturally for 10 minutes; quick-release any remaining pressure. A thermometer inserted in beef should read at least 160°., Remove meat and vegetables to a serving platter; keep warm. Discard bay leaves. Skim fat from cooking juices; transfer back to pressure cooker. In a small bowl, mix cornstarch and water until smooth; stir into cooking juices. Select saute setting and adjust for low heat. Simmer, stirring constantly, until thickened, 1-2 minutes. Serve with mashed potatoes, meat and vegetables. If desired, top with chopped parsley. , Freeze option: Place roast and vegetables in freezer containers; top with cooking juices. Cool and freeze. To use, partially thaw in refrigerator overnight. Heat through in a covered saucepan, stirring gently and adding a little broth if necessary.