7 Bone Beef Pot Roast Aip Recipes

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SEVEN BONE POT ROAST IN THE PRESSURE COOKER



Seven Bone Pot Roast in the Pressure Cooker image

This comes out great- i usually serve this with noodles. I came up with this recipe with things i had on hand-then trial and error. I love the pressure cooker- the meals which I make after work taste like I have been cooking all day!

Provided by petlover

Categories     Pressure Cooker

Time 1h35m

Yield 4-6 serving(s)

Number Of Ingredients 11

3 lbs 7 bone chuck roast
2 tablespoons light olive oil
1 sweet onion
5 garlic cloves
1 (14 ounce) can diced tomatoes
1 1/2 cups beef broth
1/3 cup brown sugar
2 tablespoons Worcestershire sauce
2 tablespoons apple cider vinegar
1/2 teaspoon kosher salt
1/2 teaspoon black pepper

Steps:

  • Heat olive oil in large deep pan then brown roast on both sides- place roast in bottom of pressure cooker.
  • In same pan/oil- brown onions and garlic ( both of which have been chopped)-then put onions and garlic over roast in pressure cooker pot.
  • Pour all the other ingredients in the pressure cooker pot.
  • Bring to high pressure and cook at high pressure for one hour.
  • Let pressure come down naturally- " natural release method".
  • After pressure is completely down let roast sit in unopened pressure cooker for at least another 20 minutes.
  • Open cooker-serve over rice or noodles.

Nutrition Facts : Calories 655.2, Fat 27.9, SaturatedFat 10.4, Cholesterol 224.5, Sodium 996.7, Carbohydrate 28.6, Fiber 1.8, Sugar 22.5, Protein 74.4

7 BONE POT ROAST



7 Bone Pot Roast image

Make and share this 7 Bone Pot Roast recipe from Food.com.

Provided by CCinSC

Categories     Roast Beef

Time 3h15m

Yield 4-6 serving(s)

Number Of Ingredients 4

4 lbs 7 bone pot roast
2 tablespoons vegetable oil
salt and pepper
water

Steps:

  • Adjust oven rack to middle position and preheat to 300 degrees.
  • Thoroughly pat roast dry with paper towels and sprinkle generously with salt and pepper.
  • Heat oil in large heavy-bottomed Dutch oven over medium-high heat until shimmering but not smoking.
  • Brown roast thoroughly on all sides, reducing heat if oil begins to smoke, 8 to 10 minutes.
  • Add enough water to come halfway up sides of roast (no more and no less).
  • Place a large piece of heavy foil over pot and cover with lid.
  • Cook turning roast ever 30 minutes, until fully tender and meat fork or sharp knife easily slips in and out of meat, 2/12 to 3/12 hours.
  • Let roast rest 10 minutes or so before serving.

Nutrition Facts : Calories 1171.4, Fat 90.1, SaturatedFat 34.6, Cholesterol 308.4, Sodium 267.6, Protein 84

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