Amazing Pressure-Cooker Pot Roast
- Preparing Time: 45 minutes
- Total Time: 6 hours
- Served Person: 2
- kosher salt
- 1 each bay leaf
- 2 tablespoons olive oil
- 1.25 pounds chuck roast
- 2 cups red wine shiraz was perfect
- 2 teaspoons beef base
- 1 tablespoon herbs de provance
- 2 medium yellow onion quartered
- 6 each baby new potatoes i like the fingerlings or multicolors
- 6 each carrots i like the multicolor
- Carbohydrate 173.721150010379 g
- Cholesterol 187.106852625 mg
- Fat 58.2134225801973 g
- Fiber 45.6368993368149 g
- Protein 70.9015429696533 g
- Saturated Fat 21.6706740750748 g
- Serving Size 1 1 Serving (2449g)
- Sodium 1346.03764339093 mg
- Sugar 128.084250673564 g
- Trans Fat 7.8940781728517 g
- Calories 1813 calories
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!
