Easter Sunday Pot Roast {Electric Pressure Cooker Recipe}

From: peggyunderpressure.com

I had a lot of leftover ingredients in my fridge that I wanted to use up as well,  so this recipe is super easy to adapt and change up.  You can’t go wrong.  Short of throwing in an old leather shoe, it’s a great way to clean out the fridge and make a delicious and hearty meal for your family.

SAUCE INGREDIENTS:

1 Packet of Instant Gravy Powder

1 Packet of Instant Ranch Dip Powder

1 Tbsp Smoked Paprika

2 Tbsp Worcestershire Sauce

1 Shallot; chopped

2 Cups Beef Broth

3-4lb. Beef Rump Roast

VEGETABLES:

2 Cups Carrots; chopped or baby carrots

2 Cups Red Potatoes; chopped

1 Onion; sliced

1 Cup Mushrooms; sliced

This is about the easiest home-cooked meal that you can make in about an hour.  It’s going to be cooked in two stages.  First put the roast into the main cooking pot.  Throw in all the sauce ingredients into the pot, all over the roast if you must.

Shut the lid and turn it to lock it into position.  Set the pressure valve to Airtight.  And program the cook time for 45-minutes by pressing the SET PRESSURE COOK TIME until the display shows 45, then press START.

Once the first stage is done, release all the pressure by turning the valve to Exhaust.  Unlock the lid and open.  Now you can add all the vegetables to the pot with the roast. Close the lid again and program the cook time for just 15 more minutes.  This is the second stage.  Once this cooking cycle is complete, release all the pressure and unlock the lid.  Open the lid and give everything a good stir.  Let everything sit for about 10-minutes before serving.

I found this recipe to be so easy and had ingredients that were surprising.  IE:  The Gravy and Ranch packets.  I opted out the Italian Salad Dressing packet that was in the original recipe.  I thought it was just going to be too much.  But I think it would’ve added a nice kick to the flavor.  I would definitely make this again.  Maybe even add some red wine to the sauce mixture.