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Started By
Message
Best pot-roast I have ever had - Pressure cooker for the win!
Posted on 10/6/15 at 8:31 pm
Posted on 10/6/15 at 8:31 pm
This was the best roast I have ever had. My pressure cooker has come through time and time again.
I used a 3.5 lb chuck roast. The recipe called for a chuck eye roast but the one I found at Albertsons was called a chuck round rump roast.
Ingredients:
1 can condensed french onion soup
1 cup chicken or beef broth (if using an electric pressure cooker, if using a stove-top then leave out)
2 tablespoons tomato paste
8 oz. mushrooms
1 diced onion
~3 lb roast
red potatoes or small yukon gold
In your pressure cooker mix the soup, broth (if needed) and tomato paste until well mixed. Add in mushrooms and onions.
Cut roast into 1 inch thick pieces against the grain. Layer roast on top of the liquid and mushrooms/onions. Add potatoes on top of roast. If using red potatoes you may need to cut in half.
Bring up to high pressure and cook 40 minutes. Turn off when timer is up (do not let it go to warm setting) and let natural release for 15 minutes. After 15 minutes manually release steam remaining.
Remove roast and potatoes and skim off any grease from gravy. Thicken with cornstarch and season to taste. I added garlic powder, cayenne, salt and pepper.
This was absolutely amazing. The roast barely held together to pull it out of the pressure cooker. A fork went right through it, almost as easy as it did the potatoes. You will think this wont work as your meat and potatoes will not be in any liquid but at the end they are all completely submerged.
You could probably use any cheap cut of meat for this and the pressure cooker would have it so tender that it wouldn't matter. You must try this if you have a pressure cooker and if you don't have one then GET ONE.
And sorry, I don't have pictures but I will be making this again soon and will post pictures of the process as it comes along.
I used a 3.5 lb chuck roast. The recipe called for a chuck eye roast but the one I found at Albertsons was called a chuck round rump roast.
Ingredients:
1 can condensed french onion soup
1 cup chicken or beef broth (if using an electric pressure cooker, if using a stove-top then leave out)
2 tablespoons tomato paste
8 oz. mushrooms
1 diced onion
~3 lb roast
red potatoes or small yukon gold
In your pressure cooker mix the soup, broth (if needed) and tomato paste until well mixed. Add in mushrooms and onions.
Cut roast into 1 inch thick pieces against the grain. Layer roast on top of the liquid and mushrooms/onions. Add potatoes on top of roast. If using red potatoes you may need to cut in half.
Bring up to high pressure and cook 40 minutes. Turn off when timer is up (do not let it go to warm setting) and let natural release for 15 minutes. After 15 minutes manually release steam remaining.
Remove roast and potatoes and skim off any grease from gravy. Thicken with cornstarch and season to taste. I added garlic powder, cayenne, salt and pepper.
This was absolutely amazing. The roast barely held together to pull it out of the pressure cooker. A fork went right through it, almost as easy as it did the potatoes. You will think this wont work as your meat and potatoes will not be in any liquid but at the end they are all completely submerged.
You could probably use any cheap cut of meat for this and the pressure cooker would have it so tender that it wouldn't matter. You must try this if you have a pressure cooker and if you don't have one then GET ONE.
And sorry, I don't have pictures but I will be making this again soon and will post pictures of the process as it comes along.
9
Posted on 10/6/15 at 8:33 pm to BigB0882
quote:
This was the best roast I have ever had
And not a picture to be had
Posted on 10/6/15 at 8:37 pm to BigB0882
10 psi pressure?
Posted on 10/6/15 at 8:40 pm to BigB0882
What pressure cooker do you have?
Posted on 10/6/15 at 8:50 pm to BigB0882
Posted on 10/6/15 at 9:03 pm to BigB0882
quote:
Ingredients:
1 can condensed french onion soup
I sure hope you used Campbell's!
Posted on 10/6/15 at 9:11 pm to ruzil
I want to know why I can't use the broth if cooking stove top.
Posted on 10/6/15 at 9:25 pm to Martini
I don't know what psi, my electric cooker has the options of high or low pressure, you cook this on high.
I have an Instant Pot Electric pressure cooker.
Yes, I used Campbell's but not sure why you bring that up? Are there other brands that are disgusting or something?
This recipe came from America's Test Kitchen and they test the hell out of all recipes, they had a note in there to use broth if using an electric cooker. Not sure why, they didn't go into detail. A lot of their recipes are slightly tweaked when using an electric pressure cooker.
And again, sorry for no pics but I didn't think it would be this good. Besides, the picture wouldn't do justice to just how tender the roast was. That wouldn't come through in a pic.
I have an Instant Pot Electric pressure cooker.
Yes, I used Campbell's but not sure why you bring that up? Are there other brands that are disgusting or something?
This recipe came from America's Test Kitchen and they test the hell out of all recipes, they had a note in there to use broth if using an electric cooker. Not sure why, they didn't go into detail. A lot of their recipes are slightly tweaked when using an electric pressure cooker.
And again, sorry for no pics but I didn't think it would be this good. Besides, the picture wouldn't do justice to just how tender the roast was. That wouldn't come through in a pic.
This post was edited on 10/6/15 at 9:27 pm
Posted on 10/6/15 at 9:54 pm to sleepytime
You won't be disappointed.
One thing I didn't mention. Depending on how much marbling is in your roast and how much fat you leave on, you may have to skim a bit of grease off before serving. It wasn't a big problem for me and once I thickened the gravy with the cornstarch it was even less of an issue.
One thing I didn't mention. Depending on how much marbling is in your roast and how much fat you leave on, you may have to skim a bit of grease off before serving. It wasn't a big problem for me and once I thickened the gravy with the cornstarch it was even less of an issue.
Posted on 10/7/15 at 12:46 am to BigB0882
quote:
Best pot-roast
quote:
Cut roast into 1 inch thick pieces
Stew???
Posted on 10/7/15 at 7:59 am to Charlie Arglist
No, it is not stew. You go ahead and cut into slices. These were 1 inch thick but were still the huge slices. It basically is the same way you would cut and serve the roast, you just are doing it before cooking which was a lot easier than cutting a hot roast and making a mess everywhere.
Posted on 10/7/15 at 12:14 pm to BigB0882
No kitchen bouquet?
Posted on 10/7/15 at 1:32 pm to HoustonGumbeauxGuy
quote:
No kitchen bouquet?
Food coloring is not necessary. I've never understood why people use this at home. Maybe if I am making something for a fancy dinner party and appearance is everything but this looked and tasted great without adding any dark brown color.
Posted on 10/7/15 at 2:47 pm to BigB0882
We cook all kinds of roasts in our pressure cooker. Normal pressure is 15 psig. Chuck roasts up to 5 lbs, Boston butts and other prk roasts up to 10 lbs, 10 lb turkeys, etc. When you get the hang of it they come out fork tender. Always smoke the pork for a couple hours first. We do this once or twice a month.
We chill the left over stock in the fridge, scrap off the fat, and use it in our next pot of beans.
Posted on 10/7/15 at 2:51 pm to BigB0882
Curious, but why this?
quote:
2 tablespoons tomato paste
Posted on 10/7/15 at 5:29 pm to Count Chocula
The tomato paste surprised me, too. I followed the recipe since it was my first time using it and I guess it just added a little thickness? Honestly, I don't know why but it tasted great so I will stick with it. I didn't taste any tomato in it, though.
Posted on 10/8/15 at 11:10 am to BigB0882
quote:
Pressure cooker
-rabbit
-turkey drumsticks
-pigs´ knuckles
all come out well using this gadget
Posted on 10/8/15 at 3:34 pm to KosmoCramer
I am scared to death of pressure cookers but I have this one that I cook outside with and it is awesome.
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