Semi-quick delicious pot roast that turns out fabulously tender in an electric pressure cooker.
Earlier in the day...
Rinse the chuck roast and plate. Cover the entire top with about a 1/4 inch of kosher salt, cover, return to refrigerator for the number of hours equal to the weight. In this recipe, I used a 1.25 pound roast so I let the roast rest under a salt blanket for an hour and a half.
Time to cook...
Rinse the salt off of the roast. Pat dry, then pepper, since it just "marinated" in salt, it shouldn't be needed.
Set your electric pressure cooker to sauté.
Brown all sides of the roast, then set aside.
Deglaze the pot by pouring in the wine and the beef base, stir until mixed.
Add the herbs and the onions.
Return the roast to the pot and lock the lid on and set to cook at high pressure for 45 minutes.
Don't for get to set the jiggler thingy to cook, not vent!
After the first cook cycle completes open and add the carrots and potatoes.
Close and set to cook on high for an addition 30 minutes.
Once this cycle completes, it's done!
Remove the roast and the veggies, cover to retain heat.
Set cooker to saute, again, add a bit of starch to thicken the gravy and serve!
Lots of modifications can be made to this, this is just the basic recipe. Mushrooms and parsnips are a great addition.
I don't know how to cook with a stove-top pressure cooker, but those who do should easily be able to convert this to suit their device.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|
||
Serving Size: 1 Serving (2449g) | ||
Recipe Makes: 2 Servings | ||
|
||
Calories: 1813 | ||
Calories from Fat: 524 (29%) | ||
|
||
Amt Per Serving | % DV | |
|
||
Total Fat 58.2g | 78 % | |
Saturated Fat 21.7g | 108 % | |
Monounsaturated Fat 24.5g | ||
Polyunsanturated Fat 4.1g | ||
Cholesterol 187.1mg | 58 % | |
Sodium 1346mg | 46 % | |
Potassium 6564.6mg | 173 % | |
Total Carbohydrate 173.7g | 51 % | |
Dietary Fiber 45.6g | 183 % | |
Sugars, other 128.1g | ||
Protein 70.9g | 101 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1813
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
What would you serve with this? Link in another recipe.