Vegetable shortening and onion soup mix flavor this luscious, saucy presser cooker pot roast recipe. Just like your mother’s pot roast, this version has falling-off-the-bone meat and full-bodied gravy of childhood memories. Enjoy! Smart Recipes, American Recipes, Beef Recipes, Recipes Beef American Pressure Cooker Pot Roast Pressure Cooker Pot Roast Recipe | RecipeSavants.com PT2H35M Serves 6 Ingredients: 3 Pound Beef Rump Roast 0 To Taste Salt & Ground Black Pepper 0.33 Cup All-Purpose Flour 0.25 Cup Vegetable Shortening 2 Packages Dry Onion Soup Mix 3 Cups Cold Water 8 Potatoes 3 Onions Season roast with salt and black pepper evenly and then, coat with flour (reserve leftover flour for gravy). In a pressure cooker, melt shortening over medium-high heat and sear roast till browned on all sides. Sprinkle roast with onion soup mix evenly. Place 2-2 1/2 cups of water. Secure the lid and place pressure regulator over vent pipe. Bring to a high pressure. Reduce the heat to maintain high pressure. Cook for about 1 1/2-2 hours. Use the natural release method to release pressure. Uncover the pressure cooker and stir in potatoes and onions. Secure the lid and place pressure regulator over vent pipe. Bring to a high pressure. Reduce the heat to maintain high pressure. Cook for about 10 minutes. Use the natural release method to release pressure. Uncover the pressure cooker and with a slotted spoon, transfer beef and vegetables into a serving platter. For Gravy: Return pressure cooker to the stove and bring to a boil. Meanwhile, dissolve reserved flour into ½ cup of cold water. Add flour mixture into boiling liquid, beating continuously. Cook for about 3 minutes, stirring occasionally. Serve pot roast and vegetables alongside gravy.

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