How to Make Pressure Cooker Pot Roast
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- Опубліковано 12 тра 2024
- Elle shows Bridget how to make an easy, tender pot roast in the pressure cooker.
Get the recipe for Pressure Cooker Pot Roast: cooks.io/2MGg48a
Buy Our Winning Pressure Cooker: cooks.io/2WuY3OB
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2:36 _where you going with my flava_
this is my absolute most favourite thing ever 😂
I was so happy to find a pot roast recipe using an old fashioned stove top pressure cooker. Most of the pressure cooked pot roast search results come up as Instant Pot recipes. Thank you ladies for sharing!
Funny, in their website, the written recipe has notes for using Instant Pot. They noted to follow the same process, cook for 55 minutes, let it naturally depressurize for 10 minutes, turn pot off and quick release pressure and Bob's your uncle.
Elle, you’re a star. Thanks for the great vid and recipe. “Where you goin with my flavour” 😂
Made this yesterday, and the family loved it! The sauce gravy was absolutely chugable! Thank you!
I'm trying this recipe right now in a electric pressure cooker. I'm worry the meat don't over cook. I will update later. Update: This will be my Christmas dinner; My family love it!!! I cooked for 55 mins and was perfect! Next time I will be careful with the salt in the gravy bc I already salted the meat before cook it.
Way under used kitchen tool. Best stock you'll ever make.
Roast a whole chicken. Save the carcass. Add leftover carrots, onion, celery .
Season at will.. And cook 2 hrs minimum. Bones produce flavor and thickening. Swett veggies. Strain and add stock cook till almost tender. Add pasta, last minute add any leftover chicken.
May not have explained it well.
But be the best chicken soup you've ate in a long time.
Deep rich flavor.
Always, with all soups. Better the next day.
Love your show!
My mouth is watering. Use an instant pot. I have a lid for the stainless steel inner pot so I can put the inner pot into the fridge so I can use the broth or soup the next day.
Just getting into pressure cooking, I LOVE that you explain the science behind it. That takes the mystery out of cooking and allows me to utilise that in other recipes. Thank you!
As a serious seasoned cook, I love ATK and Cooks Country for recipes, education, equipment reviews and so much more. I was so happy to find so much great additional content rom the Pros at ATK & CC here on UA-cam! And now, Julia at Home and Cooking with Bridget and Julia well, it does'nt get any better than that. Great job guys!!
I've been making pot roast with a pressure cooker for over 50 yrs, with my old fashioned cooker with the little rocker on top. It's delicious.
My late mom always made it this way. I miss her so much I was thinking about this today and now I know how she did it.
What pressure do you use? mine has 3 different pound settings
AAbout 70 yrs for me; tough cuts become quite easy to chew this way.
My sainted Mother swore by her pressure cooker and now I am in love with my Power Pressure Cooker XL!!! I made a pot roast the other day and now I plan to do a whole chicken! Wish me luck!
I made this for Christmas and it was delicious! I loved how brown the meat got and that I could make gravy from the veggies and broth. It sliced beautifully and tasted great! My family loved it! Thanks so much!
I just made this recipe using the T-Fal electric pressure cooker and it was the best roast we've had since my grandma's. Thank you, ladies! This is an incredible video!!!
Most Useful, direct and helpful Pot Roast video I've seen on UA-cam.
I just bought the Fieeler pressure cooker as you recommended, it came today, and I cannot wait to use it. Of course, as I thought about what I might make first, I consulted your channel and will be making this tomorrow. Thanks for all you do; you never give bad advice. I so appreciate what you do, and please keep doing it; what a service you provide.
I am going to try this!!!
You have convinced me. When I move into my apartment, I will definitely get a pressure cooker.
It also makes beans quick & easy for cheap but tasty vegetable protein. Any bean will do (personally recommend avoiding soy), and a bit of pork/beef/sausages plus onion and garlic will make it great.
Loved it. I'm going to do one myself alone today. When the little PBS blond shows up it's bound to be great.
I love this so much. I’ve made it several times now.
Amazing recipe!
I made this and it was delicious. I am not a roast fan, but my husband and both families are - this came out so good and really brown, yet tender!
I’ve been waiting for this. Pressure cooker is really clever, but needs a perfection of technique. They’ve done it for us!
Just had supper...now starving after watching!
Thank you, I will be trying this with pork as I am trying more recipes with my pressure cooker. The versatility seems amazing.🙂
My mouth watered almost all the way through!
This is brilliant! Just subscribed.
Just made this in my Instant Pot today - came out amazing! 😋
The pioneer woman has a good recipe for pot roast.
A must try!
I made this dish for Mother's Day Dinner today and received rave reviews, especially about the sauce.👍😋
Love these recipe video's even though I don't have a pressure cooker. Thanks
Just what I was looking for !
I simply don’t understand why the roast wasn’t seared prior (no explanation given but was mentioned) and cold butter added at the end of the reduced sauce thickens naturally whilst adding a sheen.
going try this for dinner tomorrow night, looks great
Ive blended the veggies for the gravy and it is excellent. Never tried the baking soda. So doing next time
Simple is often best. Love this recipe 👍🏻👍🏻👍🏻. Thank you!
I tried this recipe when the episode was first aired. It was delicious! Juicy, flavorful, and fast. The only thing I changed was that I omitted the beef broth (because of sodium and the meat itself has plenty of beef flavor) and used one cup of water instead.
Great tip thanks
Use herbox
Salt free broth is my preference too.
Add is ok; cannot take out salt.
Great tip on waiting to release the pressure. This looks delicious. Thank you!
@@!🍒,x0p
m,
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How do I convert this to an Instant Pot Pressure cooker? Thanks! Love the recipe and I’m excited to make.
I think everything will stay the same except the cook time. A safe rule of thumb is 20 mins per 1lb of meat.
OMG That is awseome
Thank you😋, I just bought my Pot Roast, I’ll try this delicious dish yummm
Which is best oil mister plz guide?
This was really helpful, thank you for posting. (John Perth Western Australia, your educational's reach quite a distance) :)
Like that traditional classic stove top cookers are being in used in your videos.
Love Elle's videos! Can you do some instant pot recipes..this one in particular? Thanks
Exactly, why not use instant pot?
Google Amy + Jacky Instant Pot. Their recipe for pot roast is out of this world delicious. I've made it at least a half dozen times to great acclaim.
@@blakenelson8385 Stove top pressure cooker gets to a much higher pressure.
@@blakenelson8385 Instant Pot and other electric pressure cookers don't get as high in pressure as the better stovetop pressure cookers. So you have to cook quite a bit longer - IP also takes a lot longer to reach pressure.
Beautiful roast!
Hey guys, I have tried your beef stew reciepe with the dutch oven it cameout great. I tell you my dutch is pretty large and it four adults in my house it lasted all of one meal. Also, procured the fissler pressure cooker vita quick the chicken noodle soup is the best I made. Never able to get tastey chicken flavor in my chicken soup. The pressure cokker really pulls out the flavor from the skin and bone of chicken. Will my chicken noodle with pressurecooker ftom now on.
Are other reciepes one may use with the pressure cooker? As you can tell I like cooking, its something about cooking when other eat the food you prepared and there nothing left over. Please continueto demonstrate other delicious meals you captured my attention I am ready to cook. Cook on sisters cook on. I will be watching.
I love that you don't have to spend time browning the meat first. That's one of the best things about pressure cookers. They can make things like this very flavorful without working at it so much. The meat still comes out with a great color.
Yep, it saves 5 minutes of searing meat?
It's always best to brown the meat first. I've been making roasts like this and more in my pressure cookers for 40 yrs and they are awesome. I also don't do it at all like this person. I'm actually suprised they would have such a bad recipe on their show.
@@timothydonohue
That's nonsense. Many dishes like this don't brown the meat first, plus they explained why they didn't brown it, plus look at the final product. it's BROWN.
@@ellengregory8002
You don't understand. Even though ATK tests recipes 100 times and tries making them every imagineable way before perfecting them and putting them on the air, everyone else thinks they automatically know better😉
@Tom Lompa: What recipe do you use for pressure cooking?
That gravy looked amazing
I love you, Bridget.
awesome. Just bought a fissler.
Why isn’t Elle in the thumbnail? 🤔
Yummm
I love Ella she my favorite.
YAY A KETO MEAL. Wish you guys would do more low CARB meals. TY
We are currently working on a Keto book!
@@AmericasTestKitchen
Yes!!!
Hi, you both are awesome chefs I've tried to make and taste pot roast I like to watch maybe I will make it in the future however you made succulent pot roast I think the main ingredients should be baking powder and in this pot roast baking powder give the brown colour you saved 2 hours of making this pot roast supposed using enamelled cast iron pan we have to take time minimum 3 hours braising heat pressure cooker is the best idea if you want save time this video is helpful for everyone thanks.
Great vid, trying it out now, but was a bit confused with baking soda, as we have baking powder and bicarbonate of soda in the UK. I guessed, and went with the soda!! Cheers guys.
Bicarbonate soda is correct.
Yumm
Thumbs up to any chef who removes the bay leaves after cooking!
This isn't a youtube video style but its useful
When are they gonna invent Tastavusion! I need it ASAP! 😃 Looks great.
Great dinner for a Halloween weekend….although I like more vegetables….so I added a little more carrot and celery…love my Fissler….
This is the second go around for this recipe…love lt love love it…
Has anybody tried this with an Instant Pot? This looks so amazing.
It would be the same. Cook the veg on sauté on your instant pot until they r cook like on this. Then set to cook high pressure for 55 min.
How is a manual (whistling) pressure cooker different from an instant pot?
Mmmm Mmmm Good. Love my pressure cooker. Will try the mushy cravy
Thanks Elle!
lol saw your pic and though you were Dan😊
Great video
I kinda do that same but grill my roast with wood chips first. Then stick in the pressure cooker. Then, after 1 hour, take it out and cook the veggies in the juices. After that, I add the spoon and maul the roast.😁
OK. Second time following this recipe. What I did Differently was:
2 Carrots & 2 Celery. But Don't over salt the meat. Yes you want plenty of salt but don't go overboard as it will show up strong in the gravy. Make absolutely sure you have that fat separator. It made all the difference in the quality of the gravy. It made it so much easier than trying to spoon all the fat out.
Then at: +5:30 - Before poring the gravy into the pan, I FIRST added the butter, melted it down, I then added about 2 to 3 tablespoons of all purpose flour and browned to make a Roux. I then followed what they said. And feel free to add a couple of twigs of thyme in there. This made the gravy a bit more Thick. Also, I can save (freeze) for later or use in soup or stew stock base.
Again, this recipe turned out fantastic! Even better (IMOHO) my second time around. It will be one of my main dishes to my cooking arsenal. I may even try this gravy in a hybrid bourguignon! It would make a very WOW bourguignon stew sauce!
So, you used a different recipe....
@@d-bomb-has-cookies-for-A-Aron No. I did not..it's the SAME Recipe but adapted it FOR ME.
Ok Mike... thats called a different recipe.
@@d-bomb-has-cookies-for-A-Aron I disagree.. And with that I will say that I had REDACTED most of my honest response. Your initial comment to me was meant to inflame. I get that.
@@d-bomb-has-cookies-for-A-Aron, recipes are simply a guide they are not set in stone. If I made this recipe I would brown the meat for better flavor which they did not do. It doesn’t mean I used a different recipe.
Must you absolutely use the baking soda? If no, what adjustments should be made?
For those of us with a pressure cooker with gauges, how many pounds of pressure is your "HIGH" setting? 15lbs?
Yes
Great recipe and greater method/technique how aside,
“If you don’t have 3 hours, you probably should make something else.” Unless you have a pressure cooker. That’s just me.
i've been a huge fan of pot roast in a pressure cooker for many years. also like beans, short ribs, etc. i don't know why there aren't more youtube cooking vids using pressure cookers, although the instant pot thing has gotten that going a bit more.
Thank you for pronouncing maillard correctly! 😂
That roast is looking so delicious and the only thing missing is the mashed potatoes, English peas, and corn bread.
I agree
Hey! I will do the dishes but can I have some for lunch...………… friend?
Ps. Looks Great! ;)
sounds good but do you have a conversion table for using an instant pot instead.
THe missing link in this recipe is the Vegetables and Potatoes that go along with the meal. I use a little more liquid - about 1/2 cup more stock- and when I take that roasts out - I put the carrots and potatoes and an Onion cut in half through the root in the cooker and bring it back to a boil for 12 minutes so I get Carrots and Cut Potatoes that have the Beef flavor - and still can make the gravy. In addition, if you like a slightly thicker gravy - a corn starch slurry is the answer.
I would like to see ATK do something with sous vide cooking.
We have many sous-vide recipes and a sous-vide book!
@@AmericasTestKitchen Hey, Julia, I live in the Albany, NY area and was thrilled to learn that you went to U Albany and the CIA. Watching you and Bridget on Pluto and learning a lot.
Congrats to Elle for beating cancer
Any conversion rates for an instant pot?
You basically just have to pay attention to how long your particular IP model takes to come up to pressure. Then add that time to the 55 minute cook time and you have your conversion. It should probably take anywhere between 5 and 10 minutes depending on how many quarts your IP is and how hot the contents are when you put on and seal the lid. Good luck!
3:36 it would help to have the time for an instant pot. From what I heard, instant pots cook at a higher pressure than the stove top and the time required is less.
It's the opposite, stove top versions like Fizzler or even Presto cook at a higher pressure and require less time. Instant Pots are a lot easier to use though.
The time is tricky because a lot of people will add the vegetables later and bring it back to pressure, other don't, then you have the thickness and particular cut of meat to consider.
Herbs like bay leave and thyme go in with the roast along with some celery and onion which is thrown out ( it's flavorless after cooking with the roast) then add new vegetables to finish.
I prefer a roux gravy over the blended sacrificial veg but that too is just a matter of opinion.
The recipe I just read (Instantpot) said cook for 3 min on high, then a natural release for 30 minutes. Keep the "keep warm" setting on. This is for medium rare and 3.5 inch thick roast. Trying it tonight actually.
Electric pressure cookers aren’t as good as stove top, stove top reaches the highest pressure of 15 pounds. Electric pressure cookers can only go to 13 pounds and takes up to three times longer to reach maximum pressure.
Was it red wine or red wine vinegar in the gravy
Is separating the fat necessary? Wouldn't it make stock flavorful?
I'm new to this, sorry if this question is silly.
I have a question - When I first attempted this recipe, I thought I would be a little fancy and a dash of cabernet after the broth, and before dropping the roast in. The liquid instantly turned from a nice golden brown color to an awful black/gray - YUCK! I aborted and started over, following the recipe to the letter. Was this a reaction between the baking soda and the wine?
So many more of Cooks have'regular' stove top pressure cookers and for some reason since the'hot pot'push don't realize the fact= too quick release can effect the meat- just those tricks based on hrs of tested results-has paid in results to watch your TV shows,if my buds in EU don't get shows or books/(✔️here esp if$$on ingredients) 💥-no gold star👍
Can I add potatoes and carrots on top the beef while cooking or is that to much food?
you're killing me
Be attentive to your pressure cooker if using this recipe. I just followed this recipe and at the 40 minute mark, smelled burning...all the liquid had cooked out and I was left with a mess of burned vegetables and blackened gravy base.
I have an Ikea stovetop pressure cooker that properly seals and has always worked as it's supposed to. Pressure on "High" is 12 psi. As the recipe specifies, I brought it up to temperature, then medium/low heat to maintain the pressure on "High" setting. Maybe my particular cut of beef or my vegetables absorbed more of the moisture than the "Test Kitchen's", I really don't know why I had this result but do be aware.
The meat is actually OK and done enough to eat but the veggies and gravy are a total loss.
Cleaning the pressure cooker is not going to be fun.
Something is terribly wrong with your pressure cooker. A properly sealed pressure cooker does not evaporate liquid.
@@TheIkaika777 Of course a "properly sealed" pressure cooker evaporates liquid. The steam that comes out of the vent is evaporated liquid. If the steam didn't come out, the pressure cooker would explode.
@@perniciouspete4986, A properly sealed pressure cooker does not release all the liquid in 40 minutes. You can pressure cook a 7 pound beef brisket for 2 1/2 hours without the pressure cooker losing all its liquid. Of course you would know this if you possessed logic and critical thinking skills.
Love Elle, providing flavor as usual!
Time for a happy dance! TY
Complains that pressure cooking makes fatty meat but adds all that butter in both the pot and the gravy. Looks good though!
Butter makes everything better.
Why not brown the roast at the beginning
No garlic?
I cook meat just like that, but why not brown the meat?? It takes just five minutes.
Wonder the same. Sounds like You brown it first?
Exactly..... I browned the roast before I followed this recipe and the recipe is very good she just needs to Brown that meat
I love Elle, she should be on the show more! Can this recipe work in the instant pot?
Yup. I'd shut it off after cooking, let it natural-release for 10 to 15 mins., then do a manual release. ATK has a cookbook out for electric pressure cookers, & it's good.
Here you go...
*Instant Pot Roast (Best Ever - Literally)*
ua-cam.com/video/EwYSkXYq-oI/v-deo.html
Now to find Chuck roasts that look that beautiful. Here at my supermarkets they are nothing but fat.
Go to a butcher never buy supermarket meat unless you're buying it for your dog
Yeah .... pressure cooker .... more, more, more, more, more, more, more .... !!!!
👋
There's something wrong with this video. On 2:19 she added only 1 cup of broth and on 5:55 she said to reduce it until it's about 2 cups. Did it gain more than another cup of liquid after she pressure cook it? She only added 1 cup broth but later she reduced it to two cups? Which is which? How am I supposed to follow this instructions? Even the written recipe in their website says the same thing.
So for 55mins the water won't dry out and doesn't need a top up of liquid?
In pressure cookers there is almost no evaporation, so no need to add liquid.
@@TimesRyan Thank you
Tilly Matilda On the contrary, there will be lots of additional meat juices from the chuck roast. In the video you see they added 1 cup broth in the beginning but ended up with 2-3 cups of gravy liquid. The pressure cooker is a sealed environment so no evaporation.
@@loonyTlu thanks for that.