Best Cl Beef Pot Roast And Gravy 6 Qt Pressure Cooker Recipes

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SAVORY POT ROAST A LA PRESSURE COOKER



Savory Pot Roast a La Pressure Cooker image

The flavor of this pot roast is wonderful. The pressure cooker seems to force the seasoning right into the meat and vegetables. Sunday dinner after church in the south was fried chicken, but in the MidWestern U.S. region, it was potroast. YUM.

Provided by PanNan

Categories     Roast Beef

Time 1h20m

Yield 6-8 serving(s)

Number Of Ingredients 12

3 lbs chuck roast
1 tablespoon Season-All salt
1 tablespoon olive oil
1 cup peeled baby carrots
1 cup chopped celery
1 cup sliced onion
1 3/4 cups water
1/4 cup Worcestershire sauce
5 medium potatoes, peeled and cut in half lengthwise
1/2 teaspoon pepper
2 teaspoons beef bouillon powder or 2 teaspoons beef base
2 bay leaves

Steps:

  • Coat roast with SeasonAll.
  • In a non-stick pan (I use my pressure cooker base for this), brown meat in olive oil, on high, on all sides to sear in juices.
  • Add carrots, celery and onions when meat is nearly browned.
  • Add water and Worcestershire sauce.
  • Place potato halves on top of roast and add pepper, beef bouillon powder and bay leaves.
  • Lock pressure cooker lid in place and bring to pressure over medium-high heat.
  • Adjust heat to stabilize pressure at about medium pressure.
  • Cook for one hour.
  • Release pressure naturally - don't use quick release.
  • As all pressure cookers are different, test meat and fork the potatoes to make sure they are done.
  • If not, add water, if necessary, and return to pressure.
  • When done, release pressure and serve.

PERFECT PRESSURE COOKER POT ROAST



Perfect Pressure Cooker Pot Roast image

I make this meal quite often it is so simple and so quick and always comes out perfect, if you love tender roast you must try this!

Provided by MamaShea

Categories     Main Dish Recipes     Beef     Pot Roast Recipes

Time 1h

Yield 6

Number Of Ingredients 7

2 tablespoons vegetable oil
1 (3 pound) beef chuck roast
1 large onion, diced
1 (1 ounce) package dry Italian salad dressing mix
1 (1 ounce) package dry Ranch-style dressing mix
1 (1.2 ounce) package brown gravy mix
1 (14.5 ounce) can beef broth

Steps:

  • Heat oil in the pressure cooker over medium-high heat with the lid open. Brown the roast on all sides in the hot oil.
  • In a small cup or bowl, mix together the Italian salad dressing mix, Ranch dressing mix, and gravy mix. Sprinkle them evenly over the roast. Pour in the beef broth and add the chopped onion.
  • Seal and lock pressure cooker, and cook over high heat to build pressure until the indicator sounds (mine whistles). Turn heat down to medium, and cook for 45 minutes. Remove from heat and let stand for 5 minutes. Run under cold water to help release the pressure before unsealing the lid. You can use the juices as an au jus, or thicken with flour or cornstarch to make a yummy gravy.

Nutrition Facts : Calories 442.9 calories, Carbohydrate 10.6 g, Cholesterol 103.5 mg, Fat 30.8 g, Fiber 0.5 g, Protein 28.1 g, SaturatedFat 11.1 g, Sodium 1644 mg, Sugar 3.5 g

CL BEEF POT ROAST AND GRAVY - 6-QT PRESSURE COOKER



CL Beef Pot Roast and Gravy - 6-Qt Pressure Cooker image

Entered for safe-keeping, adapted from Julianna Grimes, September 2010 Cooking Light. Calls for 6- or 8-quart pressure cooker. For best results, use Pressure Cooker Beef Stock for lower sodium but rich taste. Don't omit the parsnips or turnips -- they provide a very mellow flavor. I don't see many potatoes labeled Yukon Gold any more; now they might be called "yellow". A serving = 3 oz. beef, 2/3 cup vegetables, and 2 tablespoons sauce.

Provided by KateL

Categories     One Dish Meal

Time 1h36m

Yield 12 serving(s)

Number Of Ingredients 15

3 lbs boneless chuck roast, trimmed
1 teaspoon kosher salt
1/4 teaspoon fresh ground black pepper
2 teaspoons olive oil
3 cups rich homemade beef stock (preferably made in pressure cooker, Cooking Light Pressure-Cooker Beef Stock - 6-Qt Pressure Cooker)
1/2 cup dry red wine
4 fresh thyme sprigs, tied securely together with twine
3 garlic cloves, chopped
3 large parsnips, peeled and diagonally cut into 2-inch pieces
3 large carrots, peeled and diagonally cut into 2-inch pieces
1 lb turnip, each cut into 8 wedges
1 lb yukon gold potato, peeled and cut into 2-inch pieces
1 large onion, cut into 8 wedges
2 tablespoons all-purpose flour
12 fresh thyme sprigs (optional)

Steps:

  • Sprinkle roast evenly with salt and pepper.
  • Heat a 6- or 8-quart pressure cooker over medium-high heat. Add oil to cooker; swirl to coat.
  • Add roast to cooker. Sauté 5 minutes, browning on all sides.
  • Stir in 3 cups rich beef stock and wine.
  • Close lid securely. Bring to high pressure over high heat. Reduce heat to medium or level needed to maintain high pressure. Cook for 35 minutes.
  • Remove from heat. Use quick release method favored by your pressure cooker manufacturer: release pressure through steam vent, or place cooker under cold running water to release pressure.
  • Remove lid, directing steam away from you. Add thyme sprigs, garlic, parsnips, carrots, turnips, potatoes and onions.
  • Close lid securely. Return to high pressure, cook 1 minute.
  • Remove from heat. Use quick release method favored by your pressure cooker manufacturer: release pressure through steam vent, or place cooker under cold running water to release pressure. Let stand 5 minutes.
  • Remove roast. Slice roast thinly, and place on a platter.
  • Remove vegetables from cooker using a slotted spoon, and place on platter with roast. Cover and keep roast and vegetables warm.
  • Strain cooking liquid through a cheesecloth-lined sieve into a large bowl. Discard solids.
  • Bring cooking liquid to a boil over medium-high heat in a large, wide skillet. Cook until reduced to 1 1/2 cups (about 15 minutes).
  • Remove 1/4 cup cooking liquid from pan. Add 2 tablespoons flour, stirring with a whisk.
  • Return flour mixture to pan. Cook 2 minutes or until slightly thick, stirring with a whisk.
  • Serve sauce with roast and vegetables. Garnish each serving with a fresh thyme sprig, if desired.

Nutrition Facts : Calories 239.6, Fat 7.9, SaturatedFat 3.3, Cholesterol 74.8, Sodium 549.2, Carbohydrate 14.8, Fiber 2.1, Sugar 3.2, Protein 26.2

EASIEST PRESSURE COOKER POT ROAST AND GRAVY



Easiest Pressure Cooker Pot Roast and Gravy image

Pot roast is a delicious Sunday dinner. But sometimes you're short on meal prep time. This is the perfect recipe for those days. The pressure cooker allows you to make a delicious pot roast in no time at all with minimal fuss and ingredients. The gravy turns out rich and wonderful. Serve with mashed potatoes and a vegetable, for...

Provided by Tess Geer

Categories     Roasts

Time 1h30m

Number Of Ingredients 10

1 4-6 lb beef roast (chuck, bottom round, etc)
1 pkg dry onion soup mix
1/2 tsp salt
1 tsp smoked paprika (substitute with regular if necessary)
1 bay leaf
1 onion, chopped
4 clove garlic, minced
4 c beef broth (substitute with beef bouillon and water if necessary)
2 Tbsp corn starch
1/2 c hot water

Steps:

  • 1. Trim fat from roast.
  • 2. In a small bowl, combine salt, pepper, and paprika.
  • 3. Rub mixture into all sides of the meat.
  • 4. Place seasoned beef in pressure cooker. Add soup mix, onion, garlic, bay leaf, and beef stock.
  • 5. Lockdown the lid and cook bring to 15 pounds pressure (high) for 50-60 minutes.
  • 6. Remove from heat and allow pressure to return to normal naturally. Open the cooker. Test the meat to see if it is tender and at least 140 degrees F in the center on an instant meat thermometer. If not, you can lock the lid back on and cook for another 5-10 minutes at 15 lbs.
  • 7. Remove meat and set aside to rest.
  • 8. Dissolve corn starch in 1/2 cup hot water.
  • 9. Bring liquid in the pressure cooker pan to a boil.
  • 10. Whisking constantly or using an immersion blender, slowly add corn starch water mixture, continuing to whisk/blend. Reduce hit and simmer, whisking/stirring constantly until gravy reaches desired consistency.

SL ROAST WITH ONION AND MUSHROOM GRAVY - 6-QT. PRESSURE COOKER



SL Roast With Onion and Mushroom Gravy - 6-Qt. Pressure Cooker image

Entered for safe-keeping, adapted from Donna Davidson in November 2000 Southern Living, times are for 15 psi 6-qt. (or larger) stovetop pressure cooker. See notes at the end of directions for necessary changes to prepare in an electric pressure cooker, such as Instant Pot. 5/24/18: I loaded the recipe as I would prepare it in a 6-quart Instant Pot electric pressure cooker; it is available here: http://www.food.com/recipe/sl-roast-with-onion-mushroom-gravy-6-qt-instant-pot-535868

Provided by KateL

Categories     Roast Beef

Time 38m

Yield 6-8 serving(s)

Number Of Ingredients 8

2 -3 lbs boneless chuck roast, trimmed
1/2 teaspoon fresh ground black pepper
1 (10 3/4 ounce) can cream of mushroom soup, undiluted
1 (1 ounce) package dry onion soup mix
2 beef bouillon cubes
2 cups water
2 tablespoons cornstarch
2 tablespoons water

Steps:

  • Sprinkle roast evenly with pepper. Place in 6-quart or larger pressure cooker.
  • Add mushroom soup, onion soup mix, beef bouillon cubes and 2 cups water.
  • Secure lid. Over medium-high heat, bring to HIGH pressure (2nd bar,15 psi). Adjust heat to stabilize just at high pressure. From moment high pressure was reached, cook 20 minutes. (Check recommended cooking time in your manufacturer's manual.).
  • Remove from heat and use quick pressure reduction method recommended by your manual. The recipe recommended running cold water over the lower edge of the cooker.
  • Remove lid, directing steam away from you.
  • Remove roast, and keep warm.
  • Stir together cornstarch and 2 tablespoons water. Add to liquid in pressure cooker. Bring to a boil, then cook for 1 minute.
  • Serve gravy with roast.
  • -- MODIFICATIONS FOR USING ELECTRIC PRESSURE COOKER, added May 11, 2018 --.
  • DO NOT ADD canned condensed Cream of Mushroom Soup during Step 2. The safety sensors of the new electric pressure cookers will give a "Burn" error if you do. (We'll add the condensed soup after pressure cooking.).
  • For an electric pressure cooker, cook at High pressure for 40 minutes.
  • DO NOT RUN COLD WATER OVER THE LID of an electric pressure cooker for quick release! Allow pressure to reduce naturally for 12 minutes, then you can do a quick release of remaining pressure.
  • Add the Cream of Mushroom soup after pressure cooking, before the cornstarch step. If you want to make your own condensed cream of mushroom soup, "This Old Gal" recommends: 1) in a liquid measuring cup, whisk 1 cup cold milk with 2 Tablespoons cornstarch until well blended. 2) Add to pressure cooker pot, press SAUTE button. 3) Stir in 1 1/2 tablespoons butter, 1 teaspoon beef bouillon granules (or Better than Bouillon), 1/2 teaspoon of sea salt, and a dash of pepper. Oh, and add a (drained) small can of mushrooms or 1/4 cup of sauteed mushrooms to make it "mushroom" soup. (Or, if you are a Mushroom Lover, saute 8 ounces of mushrooms on the stove, and add them to the pressure cooker pot at this point.) 4) Heat to a boil, stirring frequently. 5) Simmer on low for one minute more to thicken.
  • After incorporating the cream of mushroom soup ingredient(s), decide if you still need to add the additional 2 tablespoons of cornstarch and 2 tablespoons of cold water to reach desired consistency.

Nutrition Facts : Calories 284.1, Fat 12.4, SaturatedFat 4.9, Cholesterol 100, Sodium 1200.9, Carbohydrate 10, Fiber 0.4, Sugar 1.3, Protein 33.5

COOKING LIGHT PRESSURE-COOKER BEEF STOCK - 6-QT PRESSURE COOKER



Cooking Light Pressure-Cooker Beef Stock - 6-Qt Pressure Cooker image

Entered for safe-keeping, adapted from Julianna Grimes, September 2010 Cooking Light. Calls for 6- or 8-quart pressure cooker. You can't beat a pressure cooker beef stock for richness, yet low sodium. If you don't have time to chill the stock overnight, cool the strained stock slightly and spoon off the excess fat for immediate use. After chilling, this stock will jiggle like Jello. Preparation time includes overnight chilling. Nice & thick!

Provided by KateL

Categories     Stocks

Time 13h15m

Yield 9 cups, 9 serving(s)

Number Of Ingredients 11

2 tablespoons tomato paste
3 lbs meaty beef bones with marrow
2 1/2 lbs beef shanks (1-inch-thick)
2 celery ribs, diagonally cut into 2-inch pieces
1 large carrot, peeled and diagonally cut into 2-inch pieces
1 large onion, peeled and cut into 8 wedges
cooking spray
1 tablespoon black peppercorns
2 bay leaves
1/2 bunch fresh flat-leaf parsley
8 cups cold water

Steps:

  • OVEN ROASTING.
  • Preheat oven to 500 degrees F.
  • Brush tomato paste evenly over bones and shanks. Place bones and shanks in large roasting pan.
  • Add celery, carrot, and onion to roasting pan. Lightly coat with cooking spray.
  • Bake at 500 degrees F for 30 minutes.
  • PRESSURE COOKER.
  • Transfer bone mixture to 6- or 8-quart pressure cooker. Add peppercorns, bay leaves, and parsley. Pour 8 cups COLD water over mixture.
  • Close lid securely, and bring to high pressure over high heat. Reduce heat to medium or level needed to maintain high pressure. Cook for 35 minutes.
  • Remove from heat. Use quick release method favored by your pressure cooker manufacturer: release pressure through steam vent, or place cooker under cold running water to release pressure.
  • Remove lid, directing steam away from you. Let stand for 20 minutes.
  • Strain stock through a cheesecloth-lined sieve into a large bowl, pressing solids to release excess moisture. Discard solids.
  • Cover and chill overnight. Skim solidified fat from surface and discard it.
  • Refrigerate for up to 1 week or freeze for up to 3 months.

Nutrition Facts : Calories 16.8, Fat 0.1, Sodium 48, Carbohydrate 3.9, Fiber 1, Sugar 1.7, Protein 0.6

INSTANT POT ROAST WITH GRAVY



Instant Pot Roast With Gravy image

The original stovetop pressure cooker recipe from November 2000 Southern Living (http://www.food.com/recipe/sl-roast-with-onion-and-mushroom-gravy-6-qt-pressure-cooker-513644) needed to be tweaked to succeed in the popular electric pressure cookers available today (2018). While I was tweaking, I did away with the can of condensed mushroom soup and replaced it with a mock "Condensed Cream of Whatever" recipe (thank you, Jill Selkowitz [aka "This Old Gal"]), and sauteed an entire 8-ounce carton of cremini mushrooms (aka baby bella mushrooms) with a splash of dry sherry to suit us mushroom lovers (we vote for 1 pound of mushrooms next time!). However, you may use a can of Condensed Cream of Mushroom Soup if you wish. By the way, Cook Time includes time for pressure cooker to come to pressure and then depressurize. It is important to allow a full natural release (pin going down without any intervention) for the texture of the meat. You will get A LOT of gravy.

Provided by KateL

Categories     Meat

Time 1h5m

Yield 6 serving(s)

Number Of Ingredients 15

1 tablespoon olive oil
2 lbs boneless chuck roast, trimmed (up to 3 pounds)
1/2 teaspoon fresh ground black pepper
1 ounce onion soup mix
2 beef bouillon cubes
2 cups water
3 tablespoons unsalted butter (up to 1/4 cup for 1 pound of mushrooms)
8 ounces cremini mushrooms, trimmed, thickly sliced (up to 1 pound)
1 ounce dry sherry
1 cup milk (cold)
1/4 cup cornstarch
1 1/2 tablespoons butter, softened
1 teaspoon beef bouillon granules
1/2 teaspoon sea salt
1 dash black pepper

Steps:

  • Press Saute button on electric pressure cooker to heat up pan. When the display says "Hot", add the oil, and wait until it shimmers.
  • Sprinkle roast evenly with pepper.
  • Brown chuck roast in one layer (if it doesn't all fit, brown in 2 batches, but it is best if all fits on one level) on both sides. Remove chuck roast temporarily.
  • Add onion soup mix, beef bouillon cubes, and 2 cups water. Using a flat spatula, deglaze bottom of pan. Return chuck roast to pan.
  • Secure lid. Set for Pressure Cooking at High pressure, adjust time if necessary to 25 minutes. Begin "SAUTE MAUSHROOMS".
  • When pressure cooking has completed, allow pressure to reduce naturally, until the pin drops on its own, about 20-30 minutes. Remove lid, directing steam away from you.
  • Remove roast, keep warm. Press Saute button.
  • SAUTE MUSHROOMS:.
  • While roast is cooking, saute mushrooms. Once sauteed, toss in a splash of dry sherry, and let cook down until liquid evaporates. Magic is happening. Once cooked, remove from heat.
  • MOCK CREAM OF WHATEVER SOUP:.
  • In a 2-cup liquid measuring cup, whisk milk and cornstarch until well blended. Whisk in softened butter, beef bouillon granules, salt and pepper.
  • In the pressure cooker pan (which should be on Saute on the "Normal" or "More" setting), whisk continuously as you slowly add the milk/cornstarch mixture to the pressure cooker pan.
  • Whisk until the contents come to a boil (easier at "More" setting). Press Keep Warm/Off button. Press Saute button, then press Adjust button until it shows "Less". Simmer for one minute to thicken.
  • FINISH:.
  • Add sauteed mushrooms to sauce, and simmer for 1-2 minutes.
  • Slice roast into large chunks or thick slices, and plate.
  • Pour onion and mushroom gravy over slices, or serve in a gravy boat.

POT ROAST WITH GARLIC-SMASHED POTATOES - 8-QT PRESSURE COOKER



Pot Roast With Garlic-Smashed Potatoes - 8-Qt Pressure Cooker image

When pressure cooking a pot roast, it is best to check the manual and recipes that came with your pressure cooker. This is a Tried And True recipe from the Cook's Essentials 8-quart Electric Pressure Cooker manual. (If you have a 15 psi pressure cooker, like Kuhn Rikon, the pressure cooking time would be 60 minutes, per "Quick Cuisine.") Note that a 5-liter pressure cooker can handle up to a 4-pound roast, and a 2-liter p.c. can handle up to a 2-pound roast. I always keep a can of condensed French onion soup in my pantry for emergencies. Cooking time includes 15 minutes to reach pressure and 15 minutes to reduce pressure, and 80 minutes at pressure for Cook's Essentials pressure cooker.

Provided by KateL

Categories     Stew

Time 2h15m

Yield 8 serving(s)

Number Of Ingredients 12

5 lbs boneless beef chuck shoulder pot roast, tied with string
salt & freshly ground black pepper
2 tablespoons vegetable oil
2 cups onions, roughly chopped
1 cup carrot, roughly chopped
1 cup celery, roughly chopped
1 (14 1/2 ounce) can low sodium beef broth or 1 (14 1/2 ounce) can condensed French onion soup
2 bay leaves
8 large potatoes, scrubbed (leave whole)
12 large garlic cloves, peeled
2 tablespoons butter
3 tablespoons fresh parsley, roughly chopped (for garnish)

Steps:

  • Season roast well with salt and pepper (or seasoning mix of your choice).
  • Heat oil in pressure cooker on BROWN setting. Brown roast well on all sides. Remove roast and set aside until Step 4.
  • Add onions, carrot, and celery and cook, stirring occasionally, until onions begin to brown, 2-3 minutes.
  • Add broth and bay leaves. Return roast to cooker. Set potatoes on top and around the roast. Thread garlic cloves on skewers and set skewers on top of potatoes or roast.
  • Secure lid (and slide safety lock to LOCK position). Point pressure regulator knob to PRESSURE. (In other words, prepare cooker to cook at high pressure.).
  • For electric pressure cooker, set pressure mode for HIGH and cook time for 80 minutes. Press START. (For 15 psi stove-top cooker, bring to high pressure over medium-high heat, then once high pressure has been reached, reduce heat to minimum needed to sustain high pressure; begin timing 60 minutes from moment pressure was reached.) Please check the recommended cooking time in your pressure cooker manual.
  • For electric pressure cooker, when time is up, unplug and allow pressure to reduce naturally for at least 15 minutes, then you can quick-release any remaining pressure by holding down the Quick Steam Release Button until the pressure indicator drops.
  • For stovetop pressure cooker, allow pressure to fall naturally.
  • Unlock pressure cooker and remove lid.
  • Transfer potatoes and garlic to a bowl and cover with foil. Set roast on a cutting board. Let rest 5-10 minutes before slicing.
  • Strain cooking broth into a gravy separator and degrease broth. Discard bay leaves. Mash chopped vegetables and stir into about 2 cups of cooking broth to make a gravy. Season to taste. (If you wish, you may thicken remaining cooking broth with cornstarch or arrowroot for additional gravy.).
  • Mash potatoes and garlic cloves with butter. Season to taste and garnish with parsley. Serve alongside roast. Pass gravy in a sauceboat.

Nutrition Facts : Calories 721.5, Fat 18.4, SaturatedFat 7.1, Cholesterol 194.7, Sodium 278.9, Carbohydrate 72, Fiber 9.6, Sugar 5.6, Protein 69.9

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