So in a moment of truth, I have no idea how I acquired my pressure cooker. I think it might have been an old roommates, maybe? It has been in my kitchen for at least 7 years, and yet, my first time using it was only a month ago.
It is an old Presto Pressure Cooker, that I wasn't even sure if it worked, but it still followed me around. I finally decided to see if, first, I had all the pieces, and second, if it would still pressurize. It totally worked! My first trial recipe came out great, and now I am kicking myself for waiting so long!!!! One day I do hope to get an electric pressure cooker, like the Instant Pot, but this little pressure cooker works just fine for me. You can get a new pressure cooker like mine for around $40-50 online, or you may even luck out and find one at thrift store.
This recipe is the definition of comfort food. Even it is summer for us right now, this dish still was so delicious and filling. It also freezes really well, so you can make up and save it for later.
Pressure Cooker Pot Roast with Root Vegetables
- One, 3-4 lb chuck roast
- 3 teaspoon garlic powder
- 2 teaspoon onion powder
- 1 teaspoon sea salt
- ½ teaspoon ground ginger
- 1 tablespoon extra virgin olive oil
- 1½ cup bone broth
- 4 garlic cloves, whole
- 4-5 bay leaves
- 4-5 medium carrots, peeled and chopped
- 2 medium Korean sweet potatoes, peeled and chopped
- 1 medium onion, sliced
- 2 teaspoons arrowroot starch, plus a little water
- Mix garlic powder, onion powder, sea salt, and ginger in a small dish.
- Pat dry chuck roast and then rub spice mix all over roast.
- Heat pressure cooker (or frying pan) to medium heat and heat olive oil.
- Brown roast on all sides. If you used a separate pan, add roast to pressure cooker once browned.
- Add bone broth, garlic and bay leaves to cooker with roast.
- Seal lid and bring to pressure over high heat.
- Once it is pressurized cook for 25 minutes. You can prep the carrots, sweet potatoes and onion at this time.
- When roast is done let pressure release naturally, this should take about 10 minutes.
- Add veggies to cooker once the pressure has released.
- Return cooker to heat and pressurize once again over high heat.
- Once pressurized, cook for 10 minutes.
- Again, allow the cooker to release pressurize naturally, which should take about 10 minutes.
- Remove veggies and roast from cooker into separate bowls. Yes a fork to shredded the roast.
- You should have the drippings left in the pressure cooker to make a delicious gravy if you would like. To do so, simply warm up the drippings over medium heat. In a small bowl mix 2 teaspoons of arrowroot starch with just enough water to make a paste. Whisk in arrowroot starch mix into drippings until it begins to thicken. If it gets too thick simple cut it with water, 1 tablespoon at a time. Gravy is ready when the recipe is the consistence you desire. I prefer a thick gravy, personally.
- Enjoy and serve!