POT ROAST IN THE PRESSURE COOKER Recipe
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Category: |
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Ingredients: |
Ingredients: 2 Tbsp olive oil
3 lb beef chuck roast
salt and pepper, to taste
1 medium yellow onion, diced
1 ½ cups beef broth
1 Tbsp tomato paste
1 tsp Worcestershire sauce
¼ cup dijon mustard
1 packet dry onion soup mix
6 medium red potatoes, quartered
16 oz baby carrots
¼ cup cornstarch
3 Tbsp cold water
parsley, for garnish
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Directions: |
Directions:Select "SAUTE" on the instant pot to preheat the pressure cooker. Season pot roast with salt and pepper. Add olive oil to the bottom of the pot and cook roast 5 minutes per side, to brown. Remove roast and add onion. Saute for 3 minutes softened. Add broth, tomato paste, and Worcestershire sauce. Spread dijon mustard and onion soup mix on the roast and place in pressure cooker. Cook for 75 minutes in Cooker. Release naturally when finished. Remove roast and cover with foil. Add your carrots and potatoes to the pressure cooker liquid in Pot. Secure the lid and cook on high pressure for 3 minutes. Do a quick release and remove vegetables when complete. In a small bowl, whisk cornstarch with water. Make gravy with cornstarch and water. This will take about 3-5 minutes for the gravy to boil and thicken to desired thickness. Shred pot roast with fork and serve with vegetables and gravy. Garnish with fresh parsley. ENJOY. |
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