Pressure Cooker Pot Roast
Minutes Prep time: 30
Minutes Total time: 120
Servings: 8
Difficulty: Advanced
Minutes Prep time: 30
Minutes Total time: 120
Servings: 8
Difficulty: Advanced
3 pounds boneless beef chuck roast, cut in 4 pieces
2 teaspoons kosher salt
1/2 teaspoon ground black pepper
1/2 teaspoon dried thyme leaves
PAM® Original No-Stick Cooking Spray
1/4 cup Hunt's® Tomato Paste
1/2 cup dry red wine (or additional beef broth)
1 cup beef broth
1 onion, cut in large chunks
2 medium carrots, cut in large chunks
1 medium rib celery, cut in large chunks
1 bay leaves
4 large baking potatoes, peeled (1-1/2 pounds)
4 tablespoons Blue Bonnet®
1/4 cup whole milk, half and half or heavy cream
1/2 teaspoon salt
1/4 teaspoon ground black pepper
2 tablespoons all-purpose flour
2 tablespoons water
1 pkg (19 oz each) Birds Eye® Steamfresh Sweet Corn
Nutrition information
Nutrient | Amount | % Daily Value |
---|---|---|
Calcium | 54 mg | 5% |
Carbohydrate | 46 g | 15% |
Cholesterol | 123 mg | 41% |
Total Fat | 15 g | 23% |
Iron | 6 mg | 33% |
Calories | 510 kcal | 26% |
Sodium | 888 mg | 37% |
Protein | 46 g | 93% |
Saturated Fat | 5 g | 24% |
Sugars | 5 g | 1% |
Vitamin C | 16 mg | 27% |
Season meat all over with salt, pepper and thyme. Spray 6-quart electric multicooker pot with cooking spray. Select sauté function and add roast to pot. Cook until deeply browned on the first side, about 10 minutes. Turn meat and move to one side of the pot.
Add tomato paste to open side of the pot and cook until it starts to brown, about 3 minutes. Deglaze with red wine. Stir in broth, onion, carrot, celery and bay leaf. Turn multicooker off.
Lock lid in place and close pressure release valve. Select high pressure cook function and set the timer for 50 minutes.
When time is up, carefully open pressure cooker valve to quick release steam. Place potatoes on top of beef. Lock lid in place and close pressure release valve. Select high pressure cook function and set the timer for 15 minutes.
When time is up, carefully open valve to quick release steam. Place potatoes in a serving bowl. Mash with Blue Bonnet, milk, 1/2 teaspoon salt and 1/8 teaspoon pepper. Keep warm.
Remove pot roast and place in a large bowl. Remove onion, carrot, celery and bay leaf with a slotted spoon and discard. Select sauté function and bring cooking liquid to a boil. Whisk together flour and water in small bowl, whisk into cooking liquid until it thickens.
Microwave corn according to package directions. Shred meat with 2 forks. Serve pot roast over mashed potatoes with gravy and corn.
If you like carrots with your traditional pressure cooker pot roast, cut 4 carrots into large chunks and add at the same time as the potatoes.
Pressure Cooker Pot Roast