Pot Roast in an Electric Pressure Cooker
Pot Roast in an Electric Pressure Cooker is rated
out of
5 by
1.
Prep Time:
10 minutes
Cook Time:
90 minutes
Servings:
8
This recipe calls for a beef rump roast, a cut that comes from the hind leg. Because the leg has been toughened by exercise, a rump roast is less tender than some cuts and is typically slow-cooked in stock or wine along with vegetables and herbs. Here, the roast is prepared in a pressure cooker, which speeds the process but still produces juicy, flavorful results.
Ingredients:
- 1 beef rump roast, about 5 lb.
- Salt and freshly ground pepper, to taste
- 1⁄4 cup all-purpose flour
- 1 Tbs. extra-virgin olive oil
- 2 yellow onions, cut into slices 1⁄4 inch thick
- 8 carrots, cut diagonally into slices 1⁄2 inch thick
- 1 1⁄2 cups beef stock
- 2 garlic cloves, crushed
- 3 fresh thyme sprigs
- 1 bay leaf
Directions:
Season the roast with salt and pepper. Put the flour in a large bowl, add the roast and toss to coat evenly.
Set an electric pressure cooker to "brown" according to the manufacturer's instructions and warm the olive oil until nearly smoking. Add the roast and brown on all sides, 3 to 4 minutes total. Transfer the roast to a platter. Add the onions to the pressure cooker and cook until tender, 3 to 5 minutes. Return the roast to the pressure cooker along with the carrots, stock, garlic, thyme and bay leaf. Cover, set the pressure to "high" and cook for 1 hour and 20 minutes. Release the pressure according to the manufacturer's instructions.
Transfer the roast to a cutting board, cover loosely with aluminum foil and let rest for 5 minutes. Slice the meat and arrange on a warmed platter.
Remove the thyme and bay leaf from the sauce. Transfer the vegetables to the platter. Skim the fat from the sauce and season with salt and pepper. For a thicker sauce, leave some of the vegetables in the sauce and puree using a blender or stick blender. Transfer the sauce to a warmed sauceboat and pass at the table. Serves 8.
Set an electric pressure cooker to "brown" according to the manufacturer's instructions and warm the olive oil until nearly smoking. Add the roast and brown on all sides, 3 to 4 minutes total. Transfer the roast to a platter. Add the onions to the pressure cooker and cook until tender, 3 to 5 minutes. Return the roast to the pressure cooker along with the carrots, stock, garlic, thyme and bay leaf. Cover, set the pressure to "high" and cook for 1 hour and 20 minutes. Release the pressure according to the manufacturer's instructions.
Transfer the roast to a cutting board, cover loosely with aluminum foil and let rest for 5 minutes. Slice the meat and arrange on a warmed platter.
Remove the thyme and bay leaf from the sauce. Transfer the vegetables to the platter. Skim the fat from the sauce and season with salt and pepper. For a thicker sauce, leave some of the vegetables in the sauce and puree using a blender or stick blender. Transfer the sauce to a warmed sauceboat and pass at the table. Serves 8.
Williams-Sonoma Kitchen.
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(8)
Rated 2 out of
5
by
radar2609 from
Why so complicated
I would change this recipe as follows:
Directions:
Season the roast with salt and pepper. Put the flour in a large bowl, add the roast and toss to coat evenly.
Set an electric pressure cooker to "brown" according to the manufacturer's instructions and warm the olive oil until nearly smoking. Add the roast and brown on all sides, 3 to 4 minutes total. Add the onions to the pressure cooker. Add the carrots, stock, garlic, thyme and bay leaf. Cover, set the pressure to "high" and cook for 1 hour and 20 minutes. Release the pressure according to the manufacturer's instructions. No changes after that....
BAM! Done. No need to relieve pressure then build back up in the middle of cooking. I'd wager one couldn't tell one method from the other.
Date published: 2017-02-03