How to Make a Pot Roast in the Pressure Cooker Recipe Video
This roast is very tasty but tough. Cooking it in the pressure cooker makes it tender fairly quickly. This particular recipe cooks in a combination of water and cola. I then add prunes and carrots to it ending up with a soft super flavorful meal.
Ingredients
| Beef roast | 8 Pound | |
| Yellow onions | 2 Medium, sliced | |
| Thyme sprigs | 3 | |
| Cola | 1 Cup (16 tbs) | |
| Water | 1 Cup (16 tbs) | |
| Dark beer | 12 Ounce (1 Bottle) | |
| Carrots | 4 , sliced | |
| Prunes | 12 , seeded and halved | |
| Salt | To Taste | |
| Pepper | To Taste | |
| Olive oil | 1 Tablespoon |
Nutrition Facts
Serving size: Complete recipe
Calories 3200 Calories from Fat 454
% Daily Value*
Total Fat 51 g78.5%
Saturated Fat 11.8 g59.2%
Trans Fat 0 g
Cholesterol 192 mg64%
Sodium 6766.1 mg281.9%
Total Carbohydrates 515 g171.7%
Dietary Fiber 37.2 g148.6%
Sugars 110.7 g
Protein 151 g303%
Vitamin A 828.4% Vitamin C 40.5%
Calcium 13.9% Iron 13.2%
*Based on a 2000 Calorie diet
Directions
Rinse and pat dry the roast. Remove and discard any excess fat and thin membrane.
Season generously with salt and pepper.
Heat a large skillet with some olive oil and brown meat evenly on all sides.
Place browned meat in the pressure cooker.
Add the sliced onions to the skillet and cook for about 25 minutes – until caramelized. Make sure to scrape all the brown bits from the bottom of the pan.
Place the thyme sprigs on the meat and add the caramelized onion. Add the cola and water. Seal the lid and cook for about 1 hour.
Remove pressure cooker from heat and cool down completely. Open it and add the beer, carrots and prunes.
Seal the cooker again and cook for an extra 1 to 1 1/2 hours.
Cool down pressure cooker completely, again, and remove roast.
Slice it and place in a serving dish. Top with the gravy and serve. Enjoy!
Season generously with salt and pepper.
Heat a large skillet with some olive oil and brown meat evenly on all sides.
Place browned meat in the pressure cooker.
Add the sliced onions to the skillet and cook for about 25 minutes – until caramelized. Make sure to scrape all the brown bits from the bottom of the pan.
Place the thyme sprigs on the meat and add the caramelized onion. Add the cola and water. Seal the lid and cook for about 1 hour.
Remove pressure cooker from heat and cool down completely. Open it and add the beer, carrots and prunes.
Seal the cooker again and cook for an extra 1 to 1 1/2 hours.
Cool down pressure cooker completely, again, and remove roast.
Slice it and place in a serving dish. Top with the gravy and serve. Enjoy!
Chef
