Pressure Cooker Pot Roast
Around my house, a beef pot roast is a favorite Sunday dinner. But a pot roast cooked in the usual oven method for three hours is an issue here in Las Vegas with it’s temperatures often exceeding 100° in the summer months. With sky-high electric bills here in the Mojave Desert during the summer time, heating up the kitchen for hours using the oven doesn’t make sense. This is when I really appreciate my pressure cooker. Today’s pressure cookers are safe and inexpensive, compared to the ten-ton beast that my mother used many years ago. They also turn out a melt-in-your mouth roast in 1/3 of the time of conventional oven or stove-top cooking which take three or more hours.
The method and recipe are simple. My preferred cut for a pot roast cook in a pressure cooker is a nice, thick chuck roast. The roast is seasoned then browned in a skillet before placing in the pressure cooker with a beef broth and red wine cooking liquid. The meat is fork tender after 60 minutes. The cooking liquid is strained, defatted and added to a saucepan where I cook the vegetables and potatoes separately. The liquid is thickened and a perfectly tender pot roast with delicious gravy is on the table in 1½ hours.
Pressure Cooker Pot Roast
1 boneless, 4 lb chuck roast
3 cups well seasoned beef broth
1 cup red wine
3 medium carrots, cut in 1 inch pieces
1 large onion, quartered
2 rib celery, cut in 1 inch pieces
2 medium potatoes, cut inch large pieces
8 oz. whole, white button mushrooms
3 whole garlic cloves
1 bay leaf
Salt and pepper
4 ½ tablespoons butter
4 tablespoons all purpose flour
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.