I had a small little dinner gathering this weekend, with a delicious Italian Pot Roast made in the pressure cooker.  Yum!  Followed by a trip to the local theater to watch the latest James Bond installment, SKYFALL with Daniel Craig.  DOUBLE YUM!  And to make it all that much sweeter….November 11th was suppose to be the birth date of James Bond!

My husband always complained that suits are so uncomfortable and so restricting.  But I think that’s a load of crock!  Look at all the things that James Bond can accomplish looking GQ 24 hours a day!  Okay, fine, he’s a fictional character.  No, but still!!!  Drooool……

The pot roast was super easy to make.  And I paired it with creamy mashed potatoes that my husband made from scratch.  And some roasted lemony Brussels sprouts and asparagus.  I originally found the pot roast recipe on The Pioneer Woman and decided to adapt it for the pressure cooker since I was in serious need of cooking inspiration.  It turned out to be a big success and only took like 30-minutes cook time instead of 4 hours in the oven.  Maybe a total of 45-minutes if you include the prep work.

INGREDIENTS:

  • 3-lbs Beef Rump Roast (Cut into 2″ chunks; you can choose to leave the roast whole, but cooking time will be 60-75 minutes)
  • 1 Jar/Can of Roasted Red Bell Pepper
  • 1 Jar/Can of Sun Dried Tomatoes in Olive Oil
  • 1 Jar/Can of Marinated Artichokes in Water
  • 1 Whole Onion (Finely Sliced)
  • 4 Whole Garlic (Minced)
  • 1 Package of Mushrooms (Chopped)
  • 2 Tbsp Italian Seasoning (Forgot to photograph)

Remove the fat from the roast and use a sharp knife to cut the meat into whole 2 inch chunks.  We’re going to precook the meat in the pressure cooker first to do a “wash”.  This removes all the unwanted grime and gristle from the meat so it leaves the end result cleaner.

Place all the meat into the pressure cooker and pour in 3-4 cups of water.  Season with salt and pepper if you wish.

Shut the lid and lock it into position.  Set the valve to AIRTIGHT and program the pressure cooker to cook for 10-minutes.  Press START.

When the pressure cooker is pressurized and cooks for 10-minutes, it’ll automatically beep and go to Keep Warm.  You can release the pressure by setting the pressure valve to EXHAUST.  Remove all the meat into a bowl.  Discard all the grimy water.  Rinse the meat in the bowl to remove any remaining residue and then put the meat back into the cooking pot of the pressure cooker again.

Now you can add all the remaining ingredients in with the meat.  Julienne slice the bell peppers, and chop the artichokes.  Leave the sun dried tomatoes as is unless they are huge and need chopping as well.

Include all the olive oil and water from the jars of bell peppers, sun dried tomatoes and artichokes.  Do not drain.  Pour them all into the pressure cooker pot.  Add the onions and mushrooms and garlic.   Add the Italian Seasoning and any other herbs you wish to add.

That’s pretty much it.  It’s super easy!  Lock the lid and set the pressure cooker to cook for an additional 20-minutes.  It can’t get any easier than this!!!

THE END!

Okay, not really.  I’m just kidding.  But really, that’s the whole basis of it.  Let the pressure cooker do its thing and when it’s done, you know the drill.  Release the pressure before opening the lid.

I chose to use the cooking juices from the cooking to make a gravy.  So use a slotted spoon and ladle out all the meat and vegetables, everything, and put them into a separate serving platter.

In a small bowl, mix half a cup of water with 1 tbsp of flour and mix until it becomes a runny white goo.

Press the START button on the pressure cooker so it’s starts to simmer the cooking juices remaining in the pot.  Stir it while slowly pouring in the flour mixture and keep stirring and simmering until the gravy becomes a nice thick consistency.

That’s it.  Turn the pressure cooker OFF and serve your awesome pot roast that will melt in your mouth, not in your hands.  😛

Serve over mashed potatoes or some pasta.  Or with a side of roasted potatoes.  Top with the fresh gravy.

And oh yeah, don’t forget your dinner drink.  Shaken, not stirred.  🙂

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13 Comments

  1. jeff on the 15. Nov, 2012 remarked #

    question. my crock goes for about 15 minutes before it start counting the cooking time down. Is that normal or is that part of cooking time?
    Cooking is my bobby and
    pressure is the way to go

    Thank you and keep up the great job Jeff

    • Patty on the 16. Nov, 2012 remarked #

      Do you mean your pressure cooker? I always associated crock with a slow cooker.
      But yes, you program it for a pressure “cook” time, but before it gets to that point, it still needs to heat up and build up the pressure first. THEN once it’s pressurized and sealed, the time will count down.

      • Jan Lamothe on the 15. Apr, 2016 remarked #

        Hello I love your recipes. I just got a electric pressure cooker but am a bit confused. When you first put your time in it goes to 15 to heat and seal. I put in 45 minutes, it started at fifteen and counted down from there 14 being next. Where does the 45 minutes show? Thank you so much.
        Jan

        • patee333 on the 15. Apr, 2016 remarked #

          I don’t know what model you have. Sorry I can’t help.

  2. Denise Parisher on the 19. Dec, 2012 remarked #

    Do you add any other liquid, besides the oil/water from the peppers, artichokes, and sun-dried tomatoes? It seems like there wouldn’t be enough liquid for the pressure cooker to work properly. Thanks!

    • Patty on the 20. Dec, 2012 remarked #

      If you cut up the roast into chunks, the liquid from the other ingredients was enough.
      If you left the roast whole, then just add one cup of water or beef broth.

  3. Elisabeth on the 29. Dec, 2012 remarked #

    This looks amazing…I’m making this tomorrow in my new electric pressure cooker! Consider me a new follower of your blog!!

  4. Beth on the 07. Jan, 2013 remarked #

    I have heard that you can put frozen roasts, whole chickens etc. in the pressure cooker. Have you ever tried this? Wondering if it would work if I put in fresh veggies instead of canned. Thanks!

  5. Clara on the 14. May, 2013 remarked #

    Yes! Finally something about crock pot oxtail recipes.

  6. Jacqueline on the 26. Feb, 2015 remarked #

    Hoping to see lots more simple recipes. Hoping we can all share our successes and failures in using this pressure cooker.

  7. Jacqueline on the 26. Feb, 2015 remarked #

    What can I use instead of A. Hearts?

  8. Penny on the 11. Aug, 2015 remarked #

    it said cook 10 minutes and if you leave roast whole cooking time will b 60 to 75 minutes is that including the 10 minutes

  9. u4fifa twitter on the 04. Jun, 2016 remarked #

    Even call it.

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