Simple Pressure Cooker Pot Roast

Simple Pressure Cooker Pot Roast

• 2 Tablespoons Olive Oil
• 3 lb beef roast
• 2 cups water
• 4 cubes beef bouillon
• 1 packet Lipton Onion Soup and Dip Mix
• 1 onion, quartered
• 2 Tablespoons Worcestershire sauce
• 12-16 baby carrots (or 4 large carrots peeled and quartered)
• 4 large potatoes quartered
• salt and pepper to taste

Ask butcher to make 1/2 inch to 3/4 inch slices into the roast.  This is optional, but I found it made for easy serving so I would prepare my roast this way again.  If you are going to slice the roast at home before cooking place it in the freezer for 15-20 minutes to make the meat easier to slice.  Heat Pressure cooker, add olive oil and seer roast.  Add two cups of water mixed with the beef bouillon.  Sprinkle the Lipton onion soup mix, Worcestershire sauce and quartered onion over the water and beef.  Close pressure cooker and bring to high pressure.  Cook for 30 minutes on high pressure, following manufacturers instructions.  Use quick release to open the pressure cooker.  Add potatoes and carrots.  Be sure to not overfill your pressure cooker; again, follow manufacturer instructions.  Close pressure cooker and bring to high pressure for 5 minutes.  Use the quick release option to open the pressure cooker.  Season with additional salt and pepper as needed.  Serve immediately.

Kitchen notes:  It is not necessary to pre-slice the roast.  I just loved that it was so easy to serve to my kids on a busy weeknight.  I used kitchen scissors to cut the cooked slices for my kids.  I used a round roast that was on sale at Sprouts Farmers Market and it tasted delicious.  The original recipe called for a chuck roast.  Rump roast would work as well.  The potatoes from Costco were ginormous so I could only fit three into my pressure cooker.  Red potatoes would be work, quartered with the skins.  My kids would probably complain about the skins.  The original recipe called for a can of beef broth.  I did not have this on hand so I made due with water and beef bouillon.  The liquid could easily be thickened for serving with a bit of cornstarch and water or with a beef gravy mix.

I was planning on making beef polgoki with this roast.  The butcher cut it way too thick for stir-fry and I had no idea what I would do with this roast.  We needed a quick dinner so I decided to try it in the pressure cooker.  I was so happy with how it turned out.  I really really really don’t like touching meat, raw or cooked.  I simply pulled out slices with a fork and spooned the potatoes and carrots over the beef.  I loved that it was so easy to serve to my kids and I loved that I didn’t have to smell beef all day (crock-pot method).  Gross! I also was thinking about how much energy and hour in the pressure cooker saves versus all day in the crock pot.  They all ate it (with ketchup of course) and no one complained about this meal.