Sl Roast With Onion And Mushroom Gravy 6 Qt Pressure Cooker Recipes

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INSTANT POT ROAST WITH GRAVY



Instant Pot Roast With Gravy image

The original stovetop pressure cooker recipe from November 2000 Southern Living (http://www.food.com/recipe/sl-roast-with-onion-and-mushroom-gravy-6-qt-pressure-cooker-513644) needed to be tweaked to succeed in the popular electric pressure cookers available today (2018). While I was tweaking, I did away with the can of condensed mushroom soup and replaced it with a mock "Condensed Cream of Whatever" recipe (thank you, Jill Selkowitz [aka "This Old Gal"]), and sauteed an entire 8-ounce carton of cremini mushrooms (aka baby bella mushrooms) with a splash of dry sherry to suit us mushroom lovers (we vote for 1 pound of mushrooms next time!). However, you may use a can of Condensed Cream of Mushroom Soup if you wish. By the way, Cook Time includes time for pressure cooker to come to pressure and then depressurize. It is important to allow a full natural release (pin going down without any intervention) for the texture of the meat. You will get A LOT of gravy.

Provided by KateL

Categories     Meat

Time 1h5m

Yield 6 serving(s)

Number Of Ingredients 15

1 tablespoon olive oil
2 lbs boneless chuck roast, trimmed (up to 3 pounds)
1/2 teaspoon fresh ground black pepper
1 ounce onion soup mix
2 beef bouillon cubes
2 cups water
3 tablespoons unsalted butter (up to 1/4 cup for 1 pound of mushrooms)
8 ounces cremini mushrooms, trimmed, thickly sliced (up to 1 pound)
1 ounce dry sherry
1 cup milk (cold)
1/4 cup cornstarch
1 1/2 tablespoons butter, softened
1 teaspoon beef bouillon granules
1/2 teaspoon sea salt
1 dash black pepper

Steps:

  • Press Saute button on electric pressure cooker to heat up pan. When the display says "Hot", add the oil, and wait until it shimmers.
  • Sprinkle roast evenly with pepper.
  • Brown chuck roast in one layer (if it doesn't all fit, brown in 2 batches, but it is best if all fits on one level) on both sides. Remove chuck roast temporarily.
  • Add onion soup mix, beef bouillon cubes, and 2 cups water. Using a flat spatula, deglaze bottom of pan. Return chuck roast to pan.
  • Secure lid. Set for Pressure Cooking at High pressure, adjust time if necessary to 25 minutes. Begin "SAUTE MAUSHROOMS".
  • When pressure cooking has completed, allow pressure to reduce naturally, until the pin drops on its own, about 20-30 minutes. Remove lid, directing steam away from you.
  • Remove roast, keep warm. Press Saute button.
  • SAUTE MUSHROOMS:.
  • While roast is cooking, saute mushrooms. Once sauteed, toss in a splash of dry sherry, and let cook down until liquid evaporates. Magic is happening. Once cooked, remove from heat.
  • MOCK CREAM OF WHATEVER SOUP:.
  • In a 2-cup liquid measuring cup, whisk milk and cornstarch until well blended. Whisk in softened butter, beef bouillon granules, salt and pepper.
  • In the pressure cooker pan (which should be on Saute on the "Normal" or "More" setting), whisk continuously as you slowly add the milk/cornstarch mixture to the pressure cooker pan.
  • Whisk until the contents come to a boil (easier at "More" setting). Press Keep Warm/Off button. Press Saute button, then press Adjust button until it shows "Less". Simmer for one minute to thicken.
  • FINISH:.
  • Add sauteed mushrooms to sauce, and simmer for 1-2 minutes.
  • Slice roast into large chunks or thick slices, and plate.
  • Pour onion and mushroom gravy over slices, or serve in a gravy boat.

CL BEEF POT ROAST AND GRAVY - 6-QT PRESSURE COOKER



CL Beef Pot Roast and Gravy - 6-Qt Pressure Cooker image

Entered for safe-keeping, adapted from Julianna Grimes, September 2010 Cooking Light. Calls for 6- or 8-quart pressure cooker. For best results, use Pressure Cooker Beef Stock for lower sodium but rich taste. Don't omit the parsnips or turnips -- they provide a very mellow flavor. I don't see many potatoes labeled Yukon Gold any more; now they might be called "yellow". A serving = 3 oz. beef, 2/3 cup vegetables, and 2 tablespoons sauce.

Provided by KateL

Categories     One Dish Meal

Time 1h36m

Yield 12 serving(s)

Number Of Ingredients 15

3 lbs boneless chuck roast, trimmed
1 teaspoon kosher salt
1/4 teaspoon fresh ground black pepper
2 teaspoons olive oil
3 cups rich homemade beef stock (preferably made in pressure cooker, Cooking Light Pressure-Cooker Beef Stock - 6-Qt Pressure Cooker)
1/2 cup dry red wine
4 fresh thyme sprigs, tied securely together with twine
3 garlic cloves, chopped
3 large parsnips, peeled and diagonally cut into 2-inch pieces
3 large carrots, peeled and diagonally cut into 2-inch pieces
1 lb turnip, each cut into 8 wedges
1 lb yukon gold potato, peeled and cut into 2-inch pieces
1 large onion, cut into 8 wedges
2 tablespoons all-purpose flour
12 fresh thyme sprigs (optional)

Steps:

  • Sprinkle roast evenly with salt and pepper.
  • Heat a 6- or 8-quart pressure cooker over medium-high heat. Add oil to cooker; swirl to coat.
  • Add roast to cooker. Sauté 5 minutes, browning on all sides.
  • Stir in 3 cups rich beef stock and wine.
  • Close lid securely. Bring to high pressure over high heat. Reduce heat to medium or level needed to maintain high pressure. Cook for 35 minutes.
  • Remove from heat. Use quick release method favored by your pressure cooker manufacturer: release pressure through steam vent, or place cooker under cold running water to release pressure.
  • Remove lid, directing steam away from you. Add thyme sprigs, garlic, parsnips, carrots, turnips, potatoes and onions.
  • Close lid securely. Return to high pressure, cook 1 minute.
  • Remove from heat. Use quick release method favored by your pressure cooker manufacturer: release pressure through steam vent, or place cooker under cold running water to release pressure. Let stand 5 minutes.
  • Remove roast. Slice roast thinly, and place on a platter.
  • Remove vegetables from cooker using a slotted spoon, and place on platter with roast. Cover and keep roast and vegetables warm.
  • Strain cooking liquid through a cheesecloth-lined sieve into a large bowl. Discard solids.
  • Bring cooking liquid to a boil over medium-high heat in a large, wide skillet. Cook until reduced to 1 1/2 cups (about 15 minutes).
  • Remove 1/4 cup cooking liquid from pan. Add 2 tablespoons flour, stirring with a whisk.
  • Return flour mixture to pan. Cook 2 minutes or until slightly thick, stirring with a whisk.
  • Serve sauce with roast and vegetables. Garnish each serving with a fresh thyme sprig, if desired.

Nutrition Facts : Calories 239.6, Fat 7.9, SaturatedFat 3.3, Cholesterol 74.8, Sodium 549.2, Carbohydrate 14.8, Fiber 2.1, Sugar 3.2, Protein 26.2

PRESSURE-COOKER MELT-IN-YOUR-MOUTH CHUCK ROAST



Pressure-Cooker Melt-in-Your-Mouth Chuck Roast image

My husband and I like well-seasoned foods, so this pressure cooker roast is terrific. You'll also love how flavorful and tender this comforting recipe turns out. -Bette McCumber, Schenectady, New York

Provided by Taste of Home

Categories     Dinner

Time 55m

Yield 6 servings.

Number Of Ingredients 16

1 can (14-1/2 ounces) Italian stewed tomatoes, undrained
1/2 cup beef broth
1/2 cup ketchup
3 tablespoons brown sugar
2 tablespoons Worcestershire sauce
4 teaspoons prepared mustard
3 garlic cloves, minced
1 tablespoon soy sauce
2 teaspoons pepper
1/4 teaspoon crushed red pepper flakes
1 large onion, halved and sliced
1 medium green pepper, halved and sliced
1 celery rib, chopped
1 boneless beef chuck roast (2 to 3 pounds)
3 tablespoons cornstarch
1/4 cup cold water

Steps:

  • In a bowl, mix first 10 ingredients. Place onion, green pepper and celery in a 6-qt. electric pressure cooker; place roast over top. Pour tomato mixture over roast. Lock lid; adjust to pressure-cook on high for 35 minutes. Allow pressure to naturally release for 10 minutes, then quick-release any remaining pressure. , Remove roast and strain cooking juices, reserving vegetables; keep roast and vegetables warm. Skim fat from juices. Return juices to the pressure cooker. Select saute setting and adjust for low heat; bring juices to a boil. In a small bowl, mix cornstarch and water until smooth; stir into cooking juices. Cook and stir until sauce is thickened, 1-2 minutes. , Serve roast and vegetables with gravy.

Nutrition Facts : Calories 365 calories, Fat 15g fat (6g saturated fat), Cholesterol 98mg cholesterol, Sodium 792mg sodium, Carbohydrate 25g carbohydrate (16g sugars, Fiber 2g fiber), Protein 31g protein.

POT ROAST WITH GARLIC-SMASHED POTATOES - 8-QT PRESSURE COOKER



Pot Roast With Garlic-Smashed Potatoes - 8-Qt Pressure Cooker image

When pressure cooking a pot roast, it is best to check the manual and recipes that came with your pressure cooker. This is a Tried And True recipe from the Cook's Essentials 8-quart Electric Pressure Cooker manual. (If you have a 15 psi pressure cooker, like Kuhn Rikon, the pressure cooking time would be 60 minutes, per "Quick Cuisine.") Note that a 5-liter pressure cooker can handle up to a 4-pound roast, and a 2-liter p.c. can handle up to a 2-pound roast. I always keep a can of condensed French onion soup in my pantry for emergencies. Cooking time includes 15 minutes to reach pressure and 15 minutes to reduce pressure, and 80 minutes at pressure for Cook's Essentials pressure cooker.

Provided by KateL

Categories     Stew

Time 2h15m

Yield 8 serving(s)

Number Of Ingredients 12

5 lbs boneless beef chuck shoulder pot roast, tied with string
salt & freshly ground black pepper
2 tablespoons vegetable oil
2 cups onions, roughly chopped
1 cup carrot, roughly chopped
1 cup celery, roughly chopped
1 (14 1/2 ounce) can low sodium beef broth or 1 (14 1/2 ounce) can condensed French onion soup
2 bay leaves
8 large potatoes, scrubbed (leave whole)
12 large garlic cloves, peeled
2 tablespoons butter
3 tablespoons fresh parsley, roughly chopped (for garnish)

Steps:

  • Season roast well with salt and pepper (or seasoning mix of your choice).
  • Heat oil in pressure cooker on BROWN setting. Brown roast well on all sides. Remove roast and set aside until Step 4.
  • Add onions, carrot, and celery and cook, stirring occasionally, until onions begin to brown, 2-3 minutes.
  • Add broth and bay leaves. Return roast to cooker. Set potatoes on top and around the roast. Thread garlic cloves on skewers and set skewers on top of potatoes or roast.
  • Secure lid (and slide safety lock to LOCK position). Point pressure regulator knob to PRESSURE. (In other words, prepare cooker to cook at high pressure.).
  • For electric pressure cooker, set pressure mode for HIGH and cook time for 80 minutes. Press START. (For 15 psi stove-top cooker, bring to high pressure over medium-high heat, then once high pressure has been reached, reduce heat to minimum needed to sustain high pressure; begin timing 60 minutes from moment pressure was reached.) Please check the recommended cooking time in your pressure cooker manual.
  • For electric pressure cooker, when time is up, unplug and allow pressure to reduce naturally for at least 15 minutes, then you can quick-release any remaining pressure by holding down the Quick Steam Release Button until the pressure indicator drops.
  • For stovetop pressure cooker, allow pressure to fall naturally.
  • Unlock pressure cooker and remove lid.
  • Transfer potatoes and garlic to a bowl and cover with foil. Set roast on a cutting board. Let rest 5-10 minutes before slicing.
  • Strain cooking broth into a gravy separator and degrease broth. Discard bay leaves. Mash chopped vegetables and stir into about 2 cups of cooking broth to make a gravy. Season to taste. (If you wish, you may thicken remaining cooking broth with cornstarch or arrowroot for additional gravy.).
  • Mash potatoes and garlic cloves with butter. Season to taste and garnish with parsley. Serve alongside roast. Pass gravy in a sauceboat.

Nutrition Facts : Calories 721.5, Fat 18.4, SaturatedFat 7.1, Cholesterol 194.7, Sodium 278.9, Carbohydrate 72, Fiber 9.6, Sugar 5.6, Protein 69.9

CONTEST-WINNING MUSHROOM POT ROAST



Contest-Winning Mushroom Pot Roast image

Wow! The wine-warmed flavors in this recipe are amazing! Packed with wholesome veggies and tender beef, this is one company-special dish all ages will like. Serve with mashed potatoes to enjoy every last drop of the rich, beefy gravy. -Angie Stewart, Topeka, Kansas

Provided by Taste of Home

Categories     Dinner

Time 6h25m

Yield 10 servings.

Number Of Ingredients 19

1 boneless beef chuck roast (3 to 4 pounds)
1/2 teaspoon salt
1/4 teaspoon pepper
1 tablespoon canola oil
1-1/2 pounds sliced fresh shiitake mushrooms
2-1/2 cups thinly sliced onions
1-1/2 cups reduced-sodium beef broth
1-1/2 cups dry red wine or additional reduced-sodium beef broth
1 can (8 ounces) tomato sauce
3/4 cup chopped peeled parsnips
3/4 cup chopped celery
3/4 cup chopped carrots
8 garlic cloves, minced
2 bay leaves
1-1/2 teaspoons dried thyme
1 teaspoon chili powder
1/4 cup cornstarch
1/4 cup water
Mashed potatoes

Steps:

  • Sprinkle roast with salt and pepper. In a Dutch oven, brown roast in oil on all sides. Transfer to a 6-qt. slow cooker. Add the mushrooms, onions, broth, wine, tomato sauce, parsnips, celery, carrots, garlic, bay leaves, thyme and chili powder. Cover and cook on low for 6-8 hours or until meat is tender., Remove meat and vegetables to a serving platter; keep warm. Discard bay leaves. Skim fat from cooking juices; transfer to a small saucepan. Bring liquid to a boil. Combine cornstarch and water until smooth; gradually stir into the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with mashed potatoes, meat and vegetables.

Nutrition Facts : Calories 310 calories, Fat 14g fat (5g saturated fat), Cholesterol 89mg cholesterol, Sodium 363mg sodium, Carbohydrate 14g carbohydrate (4g sugars, Fiber 3g fiber), Protein 30g protein. Diabetic Exchanges

PERFECT PRESSURE COOKER POT ROAST



Perfect Pressure Cooker Pot Roast image

I make this meal quite often it is so simple and so quick and always comes out perfect, if you love tender roast you must try this!

Provided by MamaShea

Categories     Main Dish Recipes     Beef     Pot Roast Recipes

Time 1h

Yield 6

Number Of Ingredients 7

2 tablespoons vegetable oil
1 (3 pound) beef chuck roast
1 large onion, diced
1 (1 ounce) package dry Italian salad dressing mix
1 (1 ounce) package dry Ranch-style dressing mix
1 (1.2 ounce) package brown gravy mix
1 (14.5 ounce) can beef broth

Steps:

  • Heat oil in the pressure cooker over medium-high heat with the lid open. Brown the roast on all sides in the hot oil.
  • In a small cup or bowl, mix together the Italian salad dressing mix, Ranch dressing mix, and gravy mix. Sprinkle them evenly over the roast. Pour in the beef broth and add the chopped onion.
  • Seal and lock pressure cooker, and cook over high heat to build pressure until the indicator sounds (mine whistles). Turn heat down to medium, and cook for 45 minutes. Remove from heat and let stand for 5 minutes. Run under cold water to help release the pressure before unsealing the lid. You can use the juices as an au jus, or thicken with flour or cornstarch to make a yummy gravy.

Nutrition Facts : Calories 442.9 calories, Carbohydrate 10.6 g, Cholesterol 103.5 mg, Fat 30.8 g, Fiber 0.5 g, Protein 28.1 g, SaturatedFat 11.1 g, Sodium 1644 mg, Sugar 3.5 g

JEN'S PRESSURE COOKER POT ROAST



Jen's Pressure Cooker Pot Roast image

A pressure cooker is a must for making a tough roast tender. In our large family when I was growing up, this was everyone's most-requested birthday dinner. When my mother was reducing her household size for a move, she gave me her pressure cooker, and I am now teaching my children to make this favorite as well.

Provided by jenonymous

Categories     Main Dish Recipes     Beef     Pot Roast Recipes

Time 2h30m

Yield 6

Number Of Ingredients 9

3 pounds beef rump roast
salt and ground black pepper to taste
⅓ cup all-purpose flour
¼ cup vegetable shortening
2 (1 ounce) packages dry onion soup mix
2 ½ cups cold water, or as needed
8 potatoes, peeled and halved
3 onions, peeled
½ cup cold water

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.

Nutrition Facts : Calories 700.1 calories, Carbohydrate 71.3 g, Cholesterol 100.3 mg, Fat 24.9 g, Fiber 8.9 g, Protein 47.6 g, SaturatedFat 7.9 g, Sodium 934.5 mg, Sugar 7.5 g

EASY PRESSURE COOKER ROAST WITH GRAVY



Easy Pressure Cooker Roast With Gravy image

It makes its own gravy while cooking! You can add other vegetables if you want, they just come out with gravy all over them. You won't need to add salt, it is in the gravy mix.

Provided by YaYa1689

Categories     One Dish Meal

Time 1h

Yield 1 roast, 6 serving(s)

Number Of Ingredients 7

3 lbs beef chuck roast (bone free)
1 large onion, diced
1 cup baby carrots
1 (1 1/4 ounce) package brown gravy mix
1 (14 1/2 ounce) can beef stock (low sodium)
1/2 teaspoon garlic powder
black pepper (to taste)

Steps:

  • To seal roast, sear all sides in skillet with a little oil.
  • Place roast in pressure cooker pan.
  • Sprinkle with garlic powder and gravy mix.
  • Pour beef stock over.
  • Toss onions, carrots and any other items you want.
  • Seal pan and bring pressure up to gentle rocking and then lower down to medium and cook for 45 minutes.
  • Remove from heat and let stand for 5 minutes.
  • Run under cold water to release the pressure and serve.
  • If the gravy is not thick enough for you, add some cornstarch or flour with a little water and heat until thicker.

COOKING LIGHT PRESSURE-COOKER BEEF STOCK - 6-QT PRESSURE COOKER



Cooking Light Pressure-Cooker Beef Stock - 6-Qt Pressure Cooker image

Entered for safe-keeping, adapted from Julianna Grimes, September 2010 Cooking Light. Calls for 6- or 8-quart pressure cooker. You can't beat a pressure cooker beef stock for richness, yet low sodium. If you don't have time to chill the stock overnight, cool the strained stock slightly and spoon off the excess fat for immediate use. After chilling, this stock will jiggle like Jello. Preparation time includes overnight chilling. Nice & thick!

Provided by KateL

Categories     Stocks

Time 13h15m

Yield 9 cups, 9 serving(s)

Number Of Ingredients 11

2 tablespoons tomato paste
3 lbs meaty beef bones with marrow
2 1/2 lbs beef shanks (1-inch-thick)
2 celery ribs, diagonally cut into 2-inch pieces
1 large carrot, peeled and diagonally cut into 2-inch pieces
1 large onion, peeled and cut into 8 wedges
cooking spray
1 tablespoon black peppercorns
2 bay leaves
1/2 bunch fresh flat-leaf parsley
8 cups cold water

Steps:

  • OVEN ROASTING.
  • Preheat oven to 500 degrees F.
  • Brush tomato paste evenly over bones and shanks. Place bones and shanks in large roasting pan.
  • Add celery, carrot, and onion to roasting pan. Lightly coat with cooking spray.
  • Bake at 500 degrees F for 30 minutes.
  • PRESSURE COOKER.
  • Transfer bone mixture to 6- or 8-quart pressure cooker. Add peppercorns, bay leaves, and parsley. Pour 8 cups COLD water over mixture.
  • Close lid securely, and bring to high pressure over high heat. Reduce heat to medium or level needed to maintain high pressure. Cook for 35 minutes.
  • Remove from heat. Use quick release method favored by your pressure cooker manufacturer: release pressure through steam vent, or place cooker under cold running water to release pressure.
  • Remove lid, directing steam away from you. Let stand for 20 minutes.
  • Strain stock through a cheesecloth-lined sieve into a large bowl, pressing solids to release excess moisture. Discard solids.
  • Cover and chill overnight. Skim solidified fat from surface and discard it.
  • Refrigerate for up to 1 week or freeze for up to 3 months.

Nutrition Facts : Calories 16.8, Fat 0.1, Sodium 48, Carbohydrate 3.9, Fiber 1, Sugar 1.7, Protein 0.6

ONE-HOUR SPANISH CHICKPEA SOUP - 6-QT PRESSURE COOKER



One-Hour Spanish Chickpea Soup - 6-Qt Pressure Cooker image

Entered for safe-keeping, by Ann Taylor Pittman, September 2010 Cooking Light. Calls for 6-quart pressure cooker. Be sure to use high-quality Spanish chorizo instead of fresh or raw Mexican chorizo. Note: the chickpeas do not need to be pre-soaked.

Provided by KateL

Categories     Stew

Time 1h21m

Yield 7 1/2 cups, 6 serving(s)

Number Of Ingredients 13

1 tablespoon olive oil
1 1/2 cups onions, chopped
5 garlic cloves, minced
4 ounces spanish chorizo, diced
2 1/2 cups water
2 1/2 cups reduced-sodium fat-free chicken broth
1 1/2 cups dried garbanzo beans or 1 1/2 cups garbanzo beans
2 bay leaves
6 cups escarole, chopped
1 tablespoon sherry wine vinegar
3/8 teaspoon kosher salt
1/2 teaspoon fresh ground black pepper
1/4 teaspoon crushed red pepper flakes (red pepper flakes)

Steps:

  • Heat a 6-quart pressure cooker over medium-high heat.
  • Add oil to pan; swirl to coat. Add onion; sauté 3 minutes.
  • Add garlic and chorizo; sauté 2 minutes.
  • Stir in 2 1/2 cups water, broth, chickpeas, and bay leaves.
  • Close lid securely, bring to high pressure over high heat. Adjust heat to medium or level needed to maintain high pressure. Cook 1 hour.
  • Remove from heat. Use quick release method favored by your pressure cooker manufacturer: release pressure through steam vent, or place cooker under cold running water to release pressure.
  • Remove lid, directing steam away from you. Discard bay leaves.
  • Add escarole and remaining ingredients, stirring just until escarole wilts.
  • Serve immediately.

SL ROAST WITH ONION AND MUSHROOM GRAVY - 6-QT. PRESSURE COOKER



SL Roast With Onion and Mushroom Gravy - 6-Qt. Pressure Cooker image

Entered for safe-keeping, adapted from Donna Davidson in November 2000 Southern Living, times are for 15 psi 6-qt. (or larger) stovetop pressure cooker. See notes at the end of directions for necessary changes to prepare in an electric pressure cooker, such as Instant Pot. 5/24/18: I loaded the recipe as I would prepare it in a 6-quart Instant Pot electric pressure cooker; it is available here: http://www.food.com/recipe/sl-roast-with-onion-mushroom-gravy-6-qt-instant-pot-535868

Provided by KateL

Categories     Roast Beef

Time 38m

Yield 6-8 serving(s)

Number Of Ingredients 8

2 -3 lbs boneless chuck roast, trimmed
1/2 teaspoon fresh ground black pepper
1 (10 3/4 ounce) can cream of mushroom soup, undiluted
1 (1 ounce) package dry onion soup mix
2 beef bouillon cubes
2 cups water
2 tablespoons cornstarch
2 tablespoons water

Steps:

  • Sprinkle roast evenly with pepper. Place in 6-quart or larger pressure cooker.
  • Add mushroom soup, onion soup mix, beef bouillon cubes and 2 cups water.
  • Secure lid. Over medium-high heat, bring to HIGH pressure (2nd bar,15 psi). Adjust heat to stabilize just at high pressure. From moment high pressure was reached, cook 20 minutes. (Check recommended cooking time in your manufacturer's manual.).
  • Remove from heat and use quick pressure reduction method recommended by your manual. The recipe recommended running cold water over the lower edge of the cooker.
  • Remove lid, directing steam away from you.
  • Remove roast, and keep warm.
  • Stir together cornstarch and 2 tablespoons water. Add to liquid in pressure cooker. Bring to a boil, then cook for 1 minute.
  • Serve gravy with roast.
  • -- MODIFICATIONS FOR USING ELECTRIC PRESSURE COOKER, added May 11, 2018 --.
  • DO NOT ADD canned condensed Cream of Mushroom Soup during Step 2. The safety sensors of the new electric pressure cookers will give a "Burn" error if you do. (We'll add the condensed soup after pressure cooking.).
  • For an electric pressure cooker, cook at High pressure for 40 minutes.
  • DO NOT RUN COLD WATER OVER THE LID of an electric pressure cooker for quick release! Allow pressure to reduce naturally for 12 minutes, then you can do a quick release of remaining pressure.
  • Add the Cream of Mushroom soup after pressure cooking, before the cornstarch step. If you want to make your own condensed cream of mushroom soup, "This Old Gal" recommends: 1) in a liquid measuring cup, whisk 1 cup cold milk with 2 Tablespoons cornstarch until well blended. 2) Add to pressure cooker pot, press SAUTE button. 3) Stir in 1 1/2 tablespoons butter, 1 teaspoon beef bouillon granules (or Better than Bouillon), 1/2 teaspoon of sea salt, and a dash of pepper. Oh, and add a (drained) small can of mushrooms or 1/4 cup of sauteed mushrooms to make it "mushroom" soup. (Or, if you are a Mushroom Lover, saute 8 ounces of mushrooms on the stove, and add them to the pressure cooker pot at this point.) 4) Heat to a boil, stirring frequently. 5) Simmer on low for one minute more to thicken.
  • After incorporating the cream of mushroom soup ingredient(s), decide if you still need to add the additional 2 tablespoons of cornstarch and 2 tablespoons of cold water to reach desired consistency.

Nutrition Facts : Calories 284.1, Fat 12.4, SaturatedFat 4.9, Cholesterol 100, Sodium 1200.9, Carbohydrate 10, Fiber 0.4, Sugar 1.3, Protein 33.5

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