PRESSURE COOKER POT ROAST WITH MASHED POTATOES – RECIPES …
|1 tbsp (15 mL) canola oil|
|2 lbs. (1 kg) boneless chuck roast|
|1 tsp (5 mL) each dried oregano and thyme leaves|
|½ tsp (2 mL) each salt and black pepper|
|1 medium onion, sliced|
|1 lb. (450 g) fresh carrots, peeled and cut into 4″ (10-cm) pieces|
|½ cup (125 mL) low-sodium chicken broth|
|1½ lbs. (700 g) Yukon gold potatoes, peeled and cut in half|
|½ cup (125 mL) low-sodium chicken broth|
|2 garlic cloves, pressed|
|2 tbsp (30 mL) butter|
|1 tsp (5 mL) salt|
- Set the Deluxe Multi Cooker to SEAR on high. Heat the oil for 3 minutes. Season both sides of roast with the oregano, thyme, salt, and pepper. Add the roast to the Quick Cooker and cook uncovered for 10 minutes, turning halfway through.* Remove the roast and set aside. Press CANCEL.Add the onion and cook uncovered for 4 minutes, stirring occasionally.* Place the carrots, broth, and roast on top of the onion. Place the wire rack over the roast with all three feet touching the bottom.**For the potatoes, place the potatoes, broth, and garlic in the Ceramic Pot and cover with the stretch-fit lid. Place the ceramic pot into the wire cradle and lower onto the wire rack. Lock the lid, select the BEEF/PORK setting, and press START.When the timer is up, let the steam release naturally for 10 minutes, then press the steam-release button to release any remaining pressure. Carefully lift the ceramic pot out.† Mash the potatoes. Add the butter and salt, and mix thoroughly. Press CANCEL.Transfer the roast to a cutting board, slice it, and serve with the vegetables, mashed potatoes, and pan sauce.*
EASY PRESSURE COOKER POT ROAST RECIPE | ALLRECIPES
Provided by: ccsoccerbmxmom
Categories: Pot Roast
Total time: 1 hours 25 minutes
Prep time: 15 minutes
Cook time: 1 hours 10 minutes
|2 tablespoons vegetable oil|
|1 (3 pound) boneless beef chuck roast, trimmed|
|1 pinch seasoned salt, or to taste|
|1 pinch onion powder, or to taste|
|ground black pepper to taste|
|1 (14.5 ounce) can beef broth|
|1 ½ tablespoons Worcestershire sauce|
|1 large onion, cut into 4 wedges|
|4 carrots, peeled and cut into bite-size pieces|
|4 large potatoes, peeled and cut into bite-size pieces|
- Heat oil in a pressure cooker over medium-high heat. Sear roast on all sides in hot oil until browned; season with salt, onion powder, and pepper.
- Pour in beef broth and Worcestershire sauce, add onion, and seal the lid. Bring the cooker up to full pressure. Reduce heat to low, maintaining full pressure, and cook for 30 minutes.
- Use the quick-release method to lower the pressure. Mix in carrots and potatoes, seal the lid again, and return the pressure cooker to the heat. Bring the cooker up to full pressure and cook for an additional 15 minutes.
- Use the quick-release method again and transfer roast and vegetables to a serving dish.
Calories 450.2 calories, CarbohydrateContent 38.3 g, CholesterolContent 77.5 mg, FatContent 21.8 g, FiberContent 5.4 g, ProteinContent 25.1 g, SaturatedFatContent 7.8 g, SodiumContent 310.6 mg, SugarContent 4.3 g
EPIC MIXED ROAST | JAMIE OLIVER RECIPES
Provided by: Jamie Oliver
|30 g unsalted butter|
|30 g dried cranberries|
|1 bunch of sage (20g)|
|30 ml cognac|
|300 g panettone or breadcrumbs|
|1 large free-range egg|
|1.2 kg higher-welfare pork belly deboned, skin on and scored|
|1 x 1.5 kg free-range whole chicken|
|1 bunch of thyme (20g)|
|1.2 kg higher-welfare beef topside debone, fat on, rolled and tied|
- This works great as a stand-alone recipe, but also as a component in Jamie’s Celebration Roast from Together – see the full collection of menus here.
GET AHEAD For the stuffing, peel and finely slice the onions, then place in a large non-stick pan on a medium heat, season, and dry-fry for 15 minutes, stirring regularly. Add the butter and cranberries, finely grate in the lemon zest and squeeze in the juice, then pick, chop and add the sage leaves. Cook for 5 more minutes, or until the onions are soft. Add the cognac, carefully flame it if you wish, then let it cook away, turn the heat off and leave to cool. Once cool, tear in the panettone, add the egg, and scrunch together well.
Sit the pork belly skin side down on 4 x 60cm lengths of butcher’s string. Pat over half the stuffing, then roll up and tie to secure, poking any escaped stuffing back in. Pack the remaining stuffing into the chicken neck cavity, then pull the skin back over it and tuck under the bird. Put the thyme into the other cavity, then tie the legs together with string, also tucking in the wings and tying it around the middle. Cover it all and refrigerate overnight.
ON THE DAY Get all the meat out of the fridge an hour before you start cooking, rubbing each piece with 1 tablespoon of olive oil and seasoning with sea salt and black pepper. Preheat the oven to 190°C/375°F/gas 5. Roast just the pork in a large roasting tray on the middle shelf for 15 minutes, then add the chicken and roast for another 15 minutes. Add the beef, basting the meats with the tray juices, and roast for 1 final hour, or until everything is cooked through and the juices run clear. Remove the meats to a platter, cover with tin foil and a clean tea towel, and rest for 1 hour. You can use the tray to reheat your gravy – skim off excess fat, then simmer the gravy on a medium-low heat on the hob until hot through, scraping up the sticky bits. Pour any resting juices into the gravy, then remove the string before carving all the meat.
Calories 335 calories, FatContent 17.8 g fat, SaturatedFatContent 6.6 g saturated fat, ProteinContent 34 g protein, CarbohydrateContent 9.2 g carbohydrate, SugarContent 2.8 g sugar, SodiumContent 0.6 g salt, FiberContent 1 g fibre
What are the best ways to roast meat?
Follow these easy steps and tips for success every time you roast meat. Roasting is a dry, indirect heat that’s great for cooking large cuts of meat. Start by preheating your oven for at least 20 minutes. Never take the roast straight from your refrigerator and pop it into the oven.
Can you cook a beef roast over medium rare?
Since a beef roast is generally a leaner cut of meat, you don’t want to cook them over a medium-rare if you’re roasting them. However, you can slow cook top round and bottom round to make a nice pot roast or barbacoa!
Can you cook two roasts at the same time?
Because the oven heat is going into cooking both of them at the same time, two roasts will cool the oven down faster than one, so the heating element may be on for a greater portion of the cooking time. You should still use a thermometer to check the temperature. For beef, the USDA recommends cooking temperatures of 145°F…
How long does it take to cook a roast?
The amount of time that it takes a roast to cook depends on two major factors: the temperature at which the meat is cooked and the thickness of the meat. By thickness, I mean the shortest distance from side to side through the middle of the roast.