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Before you jump to Pot Roast (Pressure Cooker) recipe, you may want to read this short interesting healthy tips about Guidelines For Living Green And Spending less Inside the Kitchen.
Remember when the only men and women who cared about the environment were tree huggers along with hippies? That's a thing of the past now, with all people being aware of the problems besetting the planet and the shared burden we have for turning things around. According to the experts, to clean up the environment we are all going to have to make some improvements. Each and every family should start making changes that are environmentally friendly and they have to do this soon. The cooking area is a good place to begin saving energy by going a lot more green.
You may prefer cooking food with your oven, but using a microwave instead will cost you a lot less money. As soon as you find out it will require 75% more energy to cook in the oven, you may look for more ways to use the microwave. When compared with your stove, you can make boiled water as well as steamed vegetables faster, and use considerably less energy, by using countertop appliances. Many people incorrectly believe that doing the dishes by hand uses a lesser amount of energy than a dishwasher. A dishwasher is particularly effective when it's full before a cycle is going. Preserve even more money by air drying and also cool drying your dishes rather than heat drying them.
From the above it really should be apparent that just in the kitchen, by itself, there are many little opportunities for saving energy and money. It is quite easy to live green, of course. It's related to being sensible, usually.
We hope you got benefit from reading it, now let's go back to pot roast (pressure cooker) recipe. You can cook pot roast (pressure cooker) using 21 ingredients and 15 steps. Here is how you cook that.
The ingredients needed to make Pot Roast (Pressure Cooker):
- Use 3-4 lb of beef chuck.
- Use 2 Tbsp of salt.
- Prepare 1 Tbsp of oil.
- Get 1 tsp of black pepper.
- Get 1 tsp of thyme.
- Provide 1 tsp of rosemary.
- Provide 2 of bay leaves.
- You need 4 cloves of garlic, sliced.
- Prepare 2 Tbsp of tomato paste.
- Provide 1/2 cup of vermouth.
- Get 1 cup of red wine.
- Use 1 of Bou beef bouillon cube.
- You need 2 cups of boiling water.
- Provide 1 Tbsp of fish sauce.
- Take 1 Tbsp of Worcestershire sauce.
- Use 12 oz of frozen pearl onions.
- Use 1 lb of potatoes, cubed.
- Prepare 5 of medium carrots, cut in pieces.
- Prepare 10 oz of mushrooms, quartered.
- Provide 3 Tbsp of corn starch.
- Use 2 Tbsp of fresh parsley, chopped.
Instructions to make Pot Roast (Pressure Cooker):
- Prep the ingredients. Combine the water, wine, boullion, Worcestershire, and fish sauce. In a bowl layer the mushrooms, carrots and potatoes. This is so when the vegetables go in, the potatoes will be in the liquid and the mushrooms on top..
- In the pressure cooker, add 1 Tbsp oil and heat on high. Add the onions and cook until browning, or they release their liquid. (If you're using a dutch oven, brown the meat first [steps 5-7] in the dutch oven on the stovetop, remove and then follow these directions)..
- Add the garlic, tomato paste, and spices..
- When the paste begins to stick to the bottom, add the liquid..
- Season the beef chuck with salt..
- Sear the chuck in a skillet on high heat with a little oil..
- Degaze the pan with the vermouth and add it to the pressure cooker..
- Add the chuck to the pressure cooker..
- Cook on high pressure for 35 min followed by immediate pressure release. If using a dutch oven, cook covered in a 300°F oven for 2-3 hours adding more water as necessary..
- Add the veggies so the potatoes are on the bottom and mostly submerged, then the carrots, followed by the mushrooms. Cook on high pressure 15 minutes followed by natural pressure relief. If using the dutch oven, cook with the cover ajar 40-50 min more or until the potatoes are tender..
- Combine the starch with 1/4 cup of water..
- Remove the pot roast from the pot and set aside..
- Bring the liquid in the pot to a simmer and add the starch slurry, stirring to thicken..
- Slice the pot roast, return it to the thickened sauce to reheat..
- Sprinkle the parsley on and serve in large bowls. I like to add simple steamed green peas as a side..
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