How awesome is it to come home from a long day of work, throw some things in the pressure cooker and an hour later…have a pot roast dinner?
First helpful hint…Cut your roast into serving size pieces BEFORE you freeze them (or before you place them in the pressure cooker). Doing this ensures that the roast comes out fork tender all the way thru.
3 Pound Pot Roast (Cut into 4 or more pieces) (Trim as much fat off as you can) I did that and then put into a freezer bag and froze it solid.
1 Onion (diced)
1 Bell Pepper (diced)
1 Tablespoon Olive Oil
1 Can of whole tomatoes – crush them in your hand when you add them
1 pound bag of baby carrots
1 cup of beef broth
1 cup of red wine (I don’t LOVE the taste of red wine, so I used only 2 oz of red wine and replaced the other 6 ounces of liquid with more beef broth. You could use all beef broth if you would prefer. Just make sure you have 2 cups of liquid, so that you have gravy.)
1 Tablespoon of granulated garlic
1 Tablespoon of Worcestershire Sauce
1 Tablespoon of Steak Sauce
1 Tablespoon of Tomato Paste
4 Medium Potatoes (Peeled and Cut into 1.5 inch chunks)
2 Tablespoons of corn starch + 2 Tablespoons of water to make slurry at end
Just saute the onions and bell pepper in olive oil until the onions are softened. Add in the tomato paste and saute it for a minute. Then add the tomatoes, broth/wine, carrots, Worcestershire sauce, steak sauce, garlic. Stir to combine.
Place the pot roast on top of the mixture. Cook on high pressure for 55 minutes. Quick Release the pressure. Add the potatoes and cook on high pressure for 8 minutes.
Quick Release the pressure, remove the meat. In a small dish, put 2 Tablespoons of Corn Starch and 2 Tablespoons of room temperature water. Combine these to make a slurry. Once the slurry is well combined, stir it into the remaining liquid in the pressure cooker. If the residual heat isn’t enough to activate the thickening power of the slurry, put the brown setting on and let the mixture come up to a boil. You will have a thick rich gravy. Add back the meat. Salt and Pepper to taste. I served with rice.