Pressure Cooker Pot Roast with Balsamic and Rosemary - American Main Dish

Ingredients

  • 1.5 beef chuck roast
    Alternative: jackfruit
  • 3 tbsp Olive oil
  • 2 piece Onion (sliced)
  • 3 piece Carrot (chopped)
  • 3 piece Celery (chopped)
  • 4 clove Garlic (minced)
  • 2 tbsp Tomato paste
  • 3 tbsp balsamic vinegar
  • 500 ml beef stock
    Alternative: Vegetable stock
  • 2 Rosemary (fresh)
  • 1 tsp Thyme (dried or fresh)
  • 2 piece Bay leaf
  • 500 g Potato (quartered)
  • 200 g Mushroom (halved)

Instructions

  1. Set pressure cooker to sauté mode. Heat olive oil and brown beef roast on all sides, about 10 minutes.

  2. Remove beef. Add onion, carrot, and celery, cook for 5 minutes until softened.

  3. Stir in garlic and tomato paste, cook for 2 minutes.

  4. Deglaze with balsamic vinegar. Return beef to the pot.

  5. Add stock, rosemary, thyme, and bay leaves. Lock lid and cook at high pressure for 60 minutes.

  6. Quick release pressure. Add potatoes and mushrooms. Cook on high pressure for 10 minutes more.

  7. Release pressure naturally for 10 minutes. Slice beef and serve with vegetables and sauce.

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