Pressure-Cooker Pot Roast

Name: Pressure-Cooker Pot Roast
Total time: 155 min
Ingredients: 1 (3 1/2- to 4-pound) boneless beef chuck-eye roast, pulled into 2 pieces at natural seam and trimmed of large pieces of fat; Kosher salt; pepper; 4 tablespoons unsalted butter, cut into 4 pieces; 1 onion, sliced thick; 1 celery rib, sliced thick; 1 carrot, peeled and sliced thick; 1/4 teaspoon baking soda; 1 cup beef broth; 2 teaspoons soy sauce; 2 bay leaves; 1 tablespoon red wine; 1 sprig fresh thyme

www.americastestkitchen.com

Learn how to make pot roast in a pressure cooker with our foolproof recipe, which achieves the same results of a traditional pot roast in less time.

Keywords

Main Courses
Beef
Pressure Cooker
Roasts
ATK Staff Pick

View full recipe on www.americastestkitchen.com

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.americastestkitchen.com.

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Cooking tools:

Pressure cooker
Blender
Fine-mesh strainer
Fat separator
Butcher's twine
Stove
Saucepan
Cutting board
Chef's knife
Aluminum foil
Serving platter
Measuring cup
Refrigerator

Ingredients

1 (3 1/2- to 4-pound) boneless beef chuck-eye roast, pulled into 2 pieces at natural seam and trimmed of large pieces of fat
Kosher salt
pepper
4 tablespoons unsalted butter, cut into 4 pieces
1 onion, sliced thick
1 celery rib, sliced thick
1 carrot, peeled and sliced thick
1/4 teaspoon baking soda
1 cup beef broth
2 teaspoons soy sauce
2 bay leaves
1 tablespoon red wine
1 sprig fresh thyme