PERFECT PRESSURE COOKER POT ROAST RECIPE | ALLRECIPES
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 Dishes Beef Pot Roast Recipes
Total Time 1 hours 0 minutes
Prep Time 15 minutes
Cook Time 45 minutes
Yield 6 servings
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, CarbohydrateContent 10.6 g, CholesterolContent 103.5 mg, FatContent 30.8 g, FiberContent 0.5 g, ProteinContent 28.1 g, SaturatedFatContent 11.1 g, SodiumContent 1644 mg, SugarContent 3.5 g
EASY PRESSURE COOKER POT ROAST | ALLRECIPES
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 Dishes Beef Pot Roast Recipes
Total Time 1 hours 20 minutes
Prep Time 15 minutes
Cook Time 1 hours 5 minutes
Yield 8 servings
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, CarbohydrateContent 38.3 g, CholesterolContent 77.5 mg, FatContent 21.8 g, FiberContent 5.4 g, ProteinContent 25.1 g, SaturatedFatContent 7.8 g, SodiumContent 310.6 mg, SugarContent 4.3 g
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