PRESSURE COOKER POT ROAST RECIPE - (4.6/5)
Provided by PineyCook
Number Of Ingredients 13
Steps:
- Tie the roast securely with kitchen twine to help hold it's shape and to make it easy to remove from the pressure cooker when done. Season on both sides with salt and pepper. Brown the roast well on both sides in a non-stick skillet. Place on a rack in a pressure cooker. Add the broth and wine. Following your pressure cooker instructions, cook under pressure for 60 minutes. Let the pressure fall according to your cooker instructions before opening the lid and remove the roast. Cover it with foil to keep it warm and set aside. Strain the liquid and skim excess fat. Pour into a medium saucepan. Bring to a boil and add all of the vegetables, garlic cloves and bay leaf. Lower the heat and simmer until tender (about 15 minutes). In a small skillet melt the butter and add the flour to form a roux. Cook for a minute over medium heat and add to the simmering cooking liquid and vegetables. Bring back to a boil and gently stir until thickened. Add the meat back to the gravy and heat through.
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Kamilia Samman
[email protected]This pot roast is amazing! The meat is so tender and the gravy is so flavorful. I will definitely be making this again.
Nadia Ferdous
[email protected]I've made this pot roast several times now and it's always a hit. The meat is so tender and juicy and the gravy is so flavorful. I highly recommend this recipe.
Susantha Pushpakumara
[email protected]This recipe is a keeper! The pot roast was cooked to perfection and the gravy was amazing. I will definitely be making this again.
Dilum chathuranga Kodikara
[email protected]I made this pot roast last night and it was delicious. The meat was so tender and the gravy was so flavorful. I will definitely be making this again.
Bryson Marks
[email protected]This recipe was easy to follow and the pot roast turned out great. The meat was moist and juicy and the vegetables were cooked perfectly. I will definitely be making this again.
BRENDA SHIPMAN
[email protected]This pot roast is fall-off-the-bone tender and the gravy is rich and flavorful. I cooked it on high pressure for 45 minutes and it was perfect. My family loved it!