Cl Beef Pot Roast And Gravy 6 Qt Pressure Cooker Recipes

Steps:

• Heat oil in a pressure cooker over medium-high heat. Brown roast on all sides in the hot oil; season with pepper, seasoned salt, and onion powder.
• Pour in beef broth and Worcestershire sauce, add the quartered onion, and seal the lid. Bring the cooker up to full pressure. Reduce heat to low, maintaining full pressure, and cook for 30 minutes.
• Use the quick-release method to lower the pressure. Mix in carrots and potatoes, seal the lid again, and return the pressure cooker to the heat. Bring the cooker up to full pressure and cook for an additional 15 minutes. Use the quick-release method again and transfer the roast and vegetables to a serving dish.

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.

Steps:

• Select saute or browning setting on a 6-qt. electric pressure cooker. Adjust for medium heat; add 1-1/2 teaspoons oil. When oil is hot, brown a roast half on all sides. Remove; repeat with remaining beef and oil., Add water to pressure cooker. Cook 30 seconds, stirring to loosen browned bits from pan. Press cancel. Place sweet potatoes, carrots, onion and celery in pressure cooker; top with beef. Combine remaining ingredients; pour over top., Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 55 minutes. Let pressure release naturally. A thermometer inserted in beef should read at least 145°. Freeze option: Place pot roast and vegetables in freezer containers; top with cooking juices. Cool and freeze. To use, partially thaw in refrigerator overnight. Heat through in a covered saucepan, stirring gently and adding a little water if necessary.

Steps:

• Heat oil in a 6-to-8-quart pressure cooker over medium-high, or in an electric pressure cooker set to saute. Pat beef dry and season with 1 teaspoon salt and 1/2 teaspoon pepper. Add beef and cook until browned on all sides, 8 to 10 minutes; transfer to a plate. Pour out all but 2 tablespoons fat (or add enough oil to equal 2 tablespoons). Add garlic and flour, and cook, stirring, until fragrant, 1 to 2 minutes. Whisk in stock, carrots, olives, dates, thyme, bay leaf, cumin seeds, orange zest and juice, and 1 teaspoon salt. Return beef along with any accumulated juices to pressure cooker.
• Stovetop: Secure lid. Bring to high pressure over medium-high heat; reduce heat to maintain pressure and cook for 60 minutes. Remove from heat, quickly release pressure, then remove lid.Electric: Secure lid. Manually set cooker to 90 minutes and let it come to pressure. Once time is complete, turn off, quickly release pressure, then remove lid.
• Let beef stand in liquid 10 minutes. Skim any fat from surface. Transfer beef to a serving platter. (Discard bay leaf.) Spoon sauce over and around beef and serve.

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.

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.

Steps:

• Cut roast in half; rub with 2 tablespoons vinegar. Combine the salt, garlic powder and pepper; rub over meat. In a large skillet, brown roast in oil on all sides. Transfer to a 5-qt. slow cooker. , Place the garlic, bay leaves and onion on roast. In a small bowl, dissolve bouillon in boiling water; stir in soup and remaining vinegar. Slowly pour over roast. Cover and cook on low for 6-8 hours or until meat is tender. , Remove roast; keep warm. Discard bay leaves. Whisk cornstarch and cold water until smooth; stir into cooking juices. Cover and cook on high for 30 minutes or until gravy is thickened. Slice roast; return to slow cooker and heat through.

Steps:

• In a separate dutch oven on the stove (or in the PC if using a non-electric one) brown all of the meat in oil. Get a really good sear on all sides.
• Transfer meat to PC, and deglaze the pan with red wine, stirring to get up ll browned bits.
• Add the wine to the PC.
• Add remaining ingredients except water and cornstarch.
• Cover PC and bring to high pressure. Cook for 60 minutes, and let pressure release naturally.
• Open cover, remove meat and let rest covered with foil.
• Make a slurry with cornstarch and water, and add to liquid in PC. Increase heat if needed to bring to boil, and whist until thickened.

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.

Steps:

• To seal roast, sear all sides in skillet with a little oil.
• Place roast in pressure cooker pan.
• Sprinkle with garlic powder and gravy mix.
• Pour beef stock over.
• Toss onions, carrots and any other items you want.
• Seal pan and bring pressure up to gentle rocking and then lower down to medium and cook for 45 minutes.
• Remove from heat and let stand for 5 minutes.
• Run under cold water to release the pressure and serve.
• If the gravy is not thick enough for you, add some cornstarch or flour with a little water and heat until thicker.

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.