Crockpot Express Beef Pot Roast

For Christmas I was given a automatic pressure cooker. It was a Crockpot Express and is very easy to use. It takes the time out of preparing meals.  I prepared my first pot roast in my new pressure cooker.  It turned out wonderful.  I partially cooked the roast first and then add the vegetables to finish cooking.  This way the vegetables are not mushy.

Crockpot Express Beef Pot Roast

  • Servings: 6 servings
  • Difficulty: easy
  • Print

Ingredients:

  • 2 pounds chuck roast
  • 2 tablespoons oil
  • 1 large onion sliced
  • salt and pepper to taste
  • 2 cups beef broth
  • small red potatoes
  • carrots
  • whole green beans
  • 1 teaspoon parsley

Directions:

Set the pot to saute and add oil with onions.  Wipe meat with paper towel so the meat will not splatter while searring. Salt and pepper the meat. Sear on each side for 4-5 minutes with onions to brown meat.  Add beef broth

Seal the lid and set the weight to pressure.  Set the pot to pressure, meat and timer to 20 minutes.  While meat is cooking prepare the vegetables.  Let the pot cool down for 15 minutes before releasing the rest of the pressure.  Remove lid and add vegetables, seasonings and additional liquid if needed.  Close and seal lid.  Set for pressure, meat and time for 10 minutes.  The meat will continue to cook with vegetables.  This way the vegetables will not be over soft and mushy if put in for the whole 30 minutes.  When the steam and pressure is down.  Remove roast and vegetables.   You can make gravy in the leftover liquid in the pot.  Make a thin flour past from 2 tablespoons flour and 1/2 cup water. Just stir in and it will thicken with the pot set on warm or saute.   Serve.

 

 

 

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2 Comments Add yours

  1. Quiltmouse says:

    looks good. I got my electric pressure pot just before Thanksgiving and have been learning how to adjust recipes. Will add this to my pressure pot recipes.

    Liked by 1 person

    1. trkingmomoe says:

      I ended up with 2 pressure cookers. The express pot and a Carey that is for small batch canning. So I am learning to cook with both of them. Something I did figure out was to cook the roast part way and bring down the pressure, then add the vegetables in to finish the cooking under pressure. They aren’t as mushy if you add them in the beginning.

      Thanks for your comment.

      Liked by 1 person

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