Classic Pot Roast and Potatoes Pressure Cooker Recipe

Classic Pot Roast And Potatoes Pressure Cooker Recipe

Ingredients

Serves: 6

Pressure Level: HIGH

Release: NATURAL

Time: 1½ HOURS

• 1 (3- to 4-pound) boneless beef chuck-eye roast, trimmed
• salt and pepper
• 1 tablespoon vegetable oil
• 1 onion, chopped fine
• 2 tablespoons tomato paste
• ½ ounce dried porcini mushrooms, rinsed and minced
• 2 cups beef broth
• 2 pounds small or medium Yukon Gold potatoes

Method

1. Pat beef dry with paper towels, tie around circumference with kitchen twine, and season with salt and pepper
2. Heat oil in pressure-cooker pot over medium-high heat until just smoking
3. Brown roast on all sides, 8 to 10 minutes; transfer to plate
4. Add onion to fat left in pot and cook over medium-high heat until softened and browned, 5 to 7 minutestir in tomato paste and porcini and cook, stirring constantly, until rust colored and fragrant, about 3 minutestir in broth and simmer until slightly reduced, about 3 minuteUsing wooden spoon, scrape up all browned bits stuck on bottom of poNestle browned beef with any accumulated juices in pot and place potatoes on top of meat

HIGH PRESSURE FOR 1½ HOURS:

1. Lock pressure-cooker lid in place and bring to high pressure over medium-high heat
2. As soon as pot reaches high pressure, reduce heat to medium-low and cook for 1½ hours, adjusting heat as needed to maintain high pressure

NATURALLY RELEASE PRESSURE:

1. Remove pot from heat and allow pressure to release naturally for 15 minutes
2. Quick release any remaining pressure, then carefully remove lid, allowing steam to escape away from you
3. Before Serving:
4. Transfer potatoes to serving dish
5. Transfer beef to carving board, tent loosely with aluminum foil, and let rest for 15 minutes
6. Using large spoon, skim excess fat from surface of sauce, then season with salt and pepper
7. Slice beef into thick pieces against grain
8. Serve with sauce and potatoes

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