PRESSURE COOKER ROAST BEEF AND GRAVY RECIPES
PRESSURE-COOKER MELT-IN-YOUR-MOUTH CHUCK ROAST RECIPE: H…
My husband and I like well-seasoned foods, so this pressure cooker roast is terrific. You'll also love how flavorful and tender this comforting recipe turns out. —Bette McCumber, Schenectady, New York
Provided by Taste of Home
Categories Dinner
Total Time 55 minutes
Prep Time 20 minutes
Cook Time 35 minutes
Yield 6 servings.
Number Of Ingredients 16
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.
Nutrition Facts : Calories 365 calories, FatContent 15g fat (6g saturated fat), CholesterolContent 98mg cholesterol, SodiumContent 792mg sodium, CarbohydrateContent 25g carbohydrate (16g sugars, FiberContent 2g fiber), ProteinContent 31g protein.
ROAST BEEF AND GRAVY RECIPE: HOW TO MAKE IT
This slow-cooker roast beef and gravy is unbelievably easy. On busy days, I put this main dish in the crock and forget about it. My family likes it with mashed potatoes and fruit salad. —Abby Metzger, Larchwood, Iowa
Provided by Taste of Home
Categories Dinner
Total Time 08 hours 15 minutes
Prep Time 15 minutes
Cook Time 08 hours 00 minutes
Yield 10 servings.
Number Of Ingredients 4
Steps:
- Cut roast in half; place in a 3-qt. slow cooker. In a large bowl, combine the remaining ingredients; pour over roast. , Cover and cook on low for 8-10 hours or until meat is tender.
Freeze option: Place sliced pot roast in freezer containers; top with cooking juices. Cool and freeze. To use, partially thaw in refrigerator overnight. Heat through in a covered saucepan, gently stirring and adding a little water if necessary.
Nutrition Facts : Calories 267 calories, FatContent 14g fat (6g saturated fat), CholesterolContent 90mg cholesterol, SodiumContent 517mg sodium, CarbohydrateContent 4g carbohydrate (0 sugars, FiberContent 0 fiber), ProteinContent 27g protein.
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