Pressure Cooker Pot Roast

This pressure cooker pot roast transforms a humble boneless beef roast into a fork-tender masterpiece. By searing the meat first, you lock in flavor before it simmers in a savory blend of red wine, beef stock, and aromatic onions. The result is deeply flavorful meat with a melt-in-your-mouth texture, accompanied by a thick, luscious gravy made directly in the cooker. It&# 226;ÂÂs the perfect comfort food for cozy weeknight dinners or Sunday family gatherings. Easy to prepare with pantry staples, this dish delivers restaurant-quality satisfaction without the hours of traditional slow cooking.

Cooking Method: Stewing

Cuisine: Global

Courses: Main Courses

Difficulty: Advanced

Servings: 10

Calories: 1719.0

Description

This pressure cooker pot roast transforms a humble boneless beef roast into a fork-tender masterpiece. By searing the meat first, you lock in flavor before it simmers in a savory blend of red wine, beef stock, and aromatic onions. The result is deeply flavorful meat with a melt-in-your-mouth texture, accompanied by a thick, luscious gravy made directly in the cooker. It&# 226;ÂÂs the perfect comfort food for cozy weeknight dinners or Sunday family gatherings. Easy to prepare with pantry staples, this dish delivers restaurant-quality satisfaction without the hours of traditional slow cooking.

Ingredients

4 pound Boneless beef roast
2 tablespoon Oil
1 small Onion; chopped
2 teaspoon Salt
1/2 teaspoon Pepper
1 cup Red wine
2 1/2 cup Beef stock
6 tablespoon Flour

Directions

1
Pat the beef roast dry with paper towels and season generously with salt and pepper.
2
Heat the oil in the pressure cooker pot over medium-high heat using the sautÃÂ© function.
3
Sear the beef roast on all sides until browned, about 3-4 minutes per side.
4
Add the chopped onion to the pot and sautÃÂ© until softened, about 2 minutes.
5
Pour in the red wine, scraping up any browned bits from the bottom of the pot.
6
Add the beef stock, ensuring the liquid covers about halfway up the roast.
7
Secure the lid and set the valve to sealing. Cook on high pressure for 60 minutes.
8
Allow the pressure to release naturally for 15 minutes, then carefully release any remaining pressure.
9
Open the lid and carefully remove the beef roast to a cutting board, tenting it with foil to rest.
10
Skim excess fat from the surface of the cooking liquid, leaving about 2 tablespoons.
11
In a small bowl, whisk the flour with a splash of cold water to create a slurry.
12
Return the cooker to sautÃÂ© mode and stir the flour slurry into the liquid.
13
Simmer the gravy for 2-3 minutes, stirring constantly, until thickened.
14
Taste the gravy and adjust seasoning with additional salt and pepper if needed.
15
Slice the beef against the grain and serve with the warm gravy.

Nutrition Facts

Servings 10

Amount Per Serving
Calories 1719.0kcal

% Daily Value *
Total Fat 98.4g152%
Saturated Fat 37.4g187%
Cholesterol 471.1mg158%
Sodium 10188.9mg425%
Total Carbohydrate 21.4g8%
Dietary Fiber 1.2g5%
Sugars 1.5g
Protein 159.7g320%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

For best results, use a chuck roast as it has the ideal fat content for braising.

If you prefer a thicker gravy, add an additional tablespoon of flour to the slurry.

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days or frozen for up to 3 months.

You can add root vegetables like carrots, potatoes, and parsnips to the pot during the last 10 minutes of pressure cooking for a complete meal.

Keywords: pot roast, pressure cooker, beef roast, red wine, gravy, comfort food, dinner recipe, easy meal, family dinner, slow cooked, beef stock, onion gravy, tender beef, instant pot, braised beef, weeknight dinner, hearty meal, boneless roast, savory

Read it online: https://www.chefs-mate.com/recipe/pressure-cooker-pot-roast-2/