Cooking Under Pressure Beef Top Round Roast Recipes

INSTANT POT ROUND ROAST

Steps:

• Press the Pressure Cook - HIGH setting on the Instant Pot so the pot begins to heat up while you prepare the roast.
• Massage the olive oil into the roast, then the garlic, black pepper and salt. Make sure the entire roast is covered.
• Add the metal trivet to the inside of the metal pot of the Instant Pot. Pour the beef broth in, then add the bay leaves. Toss the carrots in and place the potatoes on the outside edges of the metal trivet.
• Set the beef round roast on top of the metal trivet. Set the timer to 18 minutes. Secure lid and make sure the sealing valve is sealed.
• Once cooking completes, let pressure release naturally for 30 minutes.
• When the time completes, carefully remove roast and let rest for 10 minutes.
• While roast is resting, remove carrots and place them in a bowl. Do the same with the potatoes. Remove broth and save for a gravy or sauce. If you want to make a mashed potato, you can do so now.
• Slice roast and serve with carrots and desired potato.
• Store roast in the fridge for up to 5 days or freeze (in broth) for up to 3 months.

COOKING UNDER PRESSURE: BEEF TOP ROUND ROAST

Steps:

• 1. PREP/PREPARE
• 2. I selected a top-round roast for this recipe, because I like the flavor it produces, and it holds up nicely to the rigors of pressure cooking. In addition, it has little fat, so the recipe comes out with less grease.
• 3. I slice the onions so thin, that they basically melt into the sauce as it cooks.
• 4. Cento, is one of my favorite brands of tomatoes; however, Hunts does a pretty good job too. In addition, you might want to use fire-roasted tomatoes... just to give it an extra kick.
• 5. Gather your Ingredients (mise en place).
• 6. Add the grapeseed oil to a heavy-bottomed pan over medium-high heat.
• 7. Salt and pepper the beef, and place into the pan.
• 8. Brown on all sides, about 2 - 3 minutes per side.
• 9. Remove the beef, and add to the bowl of your pressure cooker.
• 10. Add the beef stock to the pan, and scrape up all the brown bits.
• 11. Add the beef stock, and the remainder of the ingredients to the bowl of the pressure cooker.
• 12. Set the pressure to high, and cook for 60 minutes.
• 13. While the roast is cooking, add the butter to a pot, over medium heat.
• 14. Add the mushrooms, and cook until softened, and beginning to brown, about 30 minutes.
• 15. Chef's Note: I quartered the mushrooms; however, if you prefer, you could just as easily slice them.
• 16. After 60 minutes, release the pressure on the cooker, and remove the roast, and potatoes.
• 17. Add the liquid to the pot with the mushrooms.
• 18. If the sauce has a lot of grease, then use a de-fatter to remove it before adding to the pot with the mushrooms.
• 19. Bring to the boil, and reduce until the sauce begins to thicken, about 8 - 10 minutes.
• 20. Chef's Note: If you want a thicker sauce, then create a slurry with 2 or 3 tablespoons of flour, and add it to the sauce, while it is cooking down.
• 21. PLATE/PRESENT
• 22. Slice the beef, against the grain, then serve with the potatoes, and that yummy mushroom sauce.
• 23. Keep the faith, and keep cooking.

JEN'S PRESSURE COOKER POT ROAST

Steps:

• Season roast with salt and pepper on all sides; coat roast with flour (reserve leftover flour for gravy).
• Melt shortening in a pressure cooker over medium-high heat. Brown roast on all sides in hot shortening. Sprinkle onion soup mix over the roast. Pour in at least two cups of water; use 1 to 2 cups more if the beef is a tough cut or to reach the minimum amount recommended by the pressure cooker's manufacturer.
• Seal the lid and bring the cooker up to full pressure over high heat. Reduce the heat to low, maintaining full pressure, and cook for 1 1/2 to 2 hours.
• Release the pressure and test for doneness; the meat should be fork-tender. Add potatoes and onions, making sure the vegetables are submerged in the cooking liquid. (You may need to rearrange the roast on top of the vegetables or add more water.) Seal the lid and return the pressure cooker to full pressure.
• Reduce heat to low, maintaining full pressure, and cook for 10 minutes. Release the pressure; transfer meat and vegetables to a serving platter.
• To make gravy, bring the cooking liquid to a boil. Whisk reserved flour into 1/2 cup cold water; whisk the flour mixture into the boiling broth. Cook until thickened, stirring occasionally, about 3 minutes. Serve gravy with pot roast and vegetables.

ROAST TOP ROUND BEEF ROAST WITH YORKSHIRE PUDDING

Steps:

• Preheat the oven to 400 degrees F.
• To make the Yorkshire Pudding batter, in a bowl, combine the flour and salt. In another bowl, beat the eggs. Add the milk and gradually add to the flour, mixing to make a thin, smooth batter, being careful not to over mix. Let rest for at least 1 hour at room temperature, or for several hours in the refrigerator (bringing to room temperature before cooking).
• Put the roast in a small roasting pan, bone side down. With a small sharp knife, make sixteen 1/2-inch-deep slits in the meaty side of the roast. Insert 1 garlic clove into each slit, pressing into the meat. Pinch with your thumb and index finger to close the openings. Combine the chopped thyme, salt, Essence, and pepper in a small bowl. Slowly stir in the oil to make a paste. Rub the paste on both sides of the roast, and place the thyme sprigs under the roast. Roast for 1 hour. Remove the pan from the oven and turn the roast for even browning. Reduce the oven temperature to 350 degrees F and continue roasting until an instant-read thermometer inserted in the thickest part of the roast reads 125 to 130 degrees F for medium-rare, about 45 minutes, or 140 degrees F for medium, about 1 hour. Remove from the oven and let the roast stand for 15 minutes before carving.
• While the roast is resting, make the Yorkshire Pudding in the same roasting pan.
• Increase the oven temperature to 450 degrees F. Pour off all but 3 tablespoons of the hot pan drippings, adding hot melted butter as necessary to make the correct measure. Place the pan in the oven to stay hot while the oven comes to temperature.
• Pour the prepared batter into the dish and bake, without opening the oven door, until risen and golden brown, 15 to 20 minutes. Remove from the oven and serve immediately with the carved rib roast.
• Combine all ingredients thoroughly and store in an airtight jar or container.
• Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.