Italian Potted Beef Pressure Cooker Recipes

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PRESSURE-COOKER ITALIAN BEEF SANDWICHES

With only a few ingredients, this roast beef is a snap to throw together. The meat turns out wonderfully tender. -Lauren Adamson, Layton, Utah

Provided by Taste of Home

Categories     Lunch

Time 1h10m

Yield 12 servings.

Number Of Ingredients 9



Pressure-Cooker Italian Beef Sandwiches image

Steps:

  • In a bowl, mix the first 7 ingredients. Halve roast; place in a 6-qt. electric pressure cooker. Pour pepperoncini mixture over top. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 60 minutes. Let pressure release naturally. A thermometer inserted into beef should read at least 145°. , Remove roast; cool slightly. Skim fat from cooking juices. Shred beef with 2 forks. Return beef and cooking juices to pressure cooker; heat through. Serve on rolls. To make ahead: In a large shallow freezer container, combine the first 7 ingredients. Add roast; cover and freeze. To use, place freezer container in refrigerator 48 hours or until roast is completely thawed. Cook and serve as directed. Freeze option: Freeze cooled, cooked beef mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little water if necessary.

Nutrition Facts : Calories 278 calories, Fat 7g fat (2g saturated fat), Cholesterol 67mg cholesterol, Sodium 735mg sodium, Carbohydrate 24g carbohydrate (3g sugars, Fiber 2g fiber), Protein 26g protein. Diabetic Exchanges

1 jar (16 ounces) sliced pepperoncini, undrained
1 can (14-1/2 ounces) diced tomatoes, undrained
1 medium onion, chopped
1/2 cup water
2 packages Italian salad dressing mix
1 teaspoon dried oregano
1/2 teaspoon garlic powder
1 beef rump roast or bottom round roast (3 to 4 pounds)
12 Italian rolls, split

ITALIAN POTTED BEEF-PRESSURE COOKER

Make and share this Italian Potted Beef-Pressure Cooker recipe from Food.com.

Provided by Diana Adcock

Categories     Meat

Time 45m

Yield 15 serving(s)

Number Of Ingredients 11



Italian Potted Beef-Pressure Cooker image

Steps:

  • Heat the cooker, add oil and brown roast on all sides.
  • Add veggies and seasonings.
  • Blend the paste with the broth and wine.
  • Pour over meat and veg.
  • Close cover securely.
  • Place pressure regulator on vent pipe and cook 35 minutes at 15 pounds pressure.
  • Let pressure drop of its own accord.
  • Thicken gravy if desired.

9 lbs rump steak or 9 lbs chuck roast
3 teaspoons cooking oil
3 onions, chopped
2 cups diced celery
3 carrots, chopped
3 bay leaves
1 teaspoon salt
2 cups sliced mushrooms
3 (6 ounce) cans tomato paste
2 (10 1/2 ounce) cans beef broth
1 1/2 cups dry red wine

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