Pressure Cooker Pot Roast
I make this meal quite often; it is so simple and so quick and always comes out perfect. If you love tender roast, you must try this!
I make this meal quite often; it is so simple and so quick and always comes out perfect. If you love tender roast, you must try this!
- Carbohydrate 11.3621926666667 g
- Cholesterol 150.3658821 mg
- Fat 46.2851823963333 g
- Fiber 0.337273340408007 g
- Protein 45.0238907088333 g
- Saturated Fat 17.2425441265667 g
- Serving Size 1 1 Serving (328g)
- Sodium 1620.64790136667 mg
- Sugar 11.0249193262587 g
- Trans Fat 5.52980377158334 g
- Calories 637 calories
Step-by-step
- Heat oil in the pressure cooker over medium-high heat with the lid open. Brown the roast on all sides in the hot oil.
- In a small cup or bowl, mix together the Italian salad dressing mix, Ranch dressing mix, and gravy mix. Sprinkle them evenly over the roast. Pour in the beef broth and add the chopped onion.
- Seal and lock pressure cooker, and cook over high heat to build pressure until the indicator sounds (mine whistles). Turn heat down to medium, and cook for 45 minutes. Remove from heat and let stand for 5 minutes. Run under cold water to help release the pressure before unsealing the lid. You can use the juices as an au jus, or thicken with flour or cornstarch to make a yummy gravy.
Dry Italian dressing mix packs an outsized punch of dehydrated garlic, onion, herbs, and salt that seasons a three-pound cut of beef without requiring a lengthy marination window. Cooking tough cuts like chuck roast efficiently requires breaking down dense collagen into gelatin, which creates a rich mouthfeel while keeping the muscle fibers moist. Tough connective tissue resists tenderization until internal temperatures surpass 200 degrees Fahrenheit, transforming stubborn collagen into unctuous gelatin.
Testing doneness on a large roast without a thermometer relies on physical resistance rather than internal probing. Press a fork deep into the thickest part of the meat; if the tines slide in with zero resistance and the muscle fibers effortlessly pull apart under a slight twisting motion, the connective tissue has fully converted. Rushing this stage leaves the beef chewy because the protein strands have not relaxed sufficiently. When storing leftovers, keep cooked beef submerged in its own strained cooking liquid inside an airtight container for up to four days, or freeze the shredded meat flat in a heavy-duty bag for up to three months.
Achieving a balanced sauce depends on how the rendered cooking liquids are handled post-cooking. Whisking two tablespoons of cold butter or a slurry of cornstarch directly into the hot au jus thickens the pan drippings into a glossy coating that clings properly to the meat.
