Delicious and Healthy Pressure Cooker Pot Roast
I am a fan of recipes that are healthy, simple and easy to prepare. That is why I was so excited to try the pressure cooker. It is now one of my favorite tools. It allows you to cook healthy meals quickly! I am not much of a meat eater and always shied away from cooking meat, but the pressure cooker makes it practically foolproof!
This recipe allows you to cook once but come away with the basis for several meals. I use the leftover meat, broth, and veggies to make a quick soup by adding boiled udon noodles and fresh broccoli topped with cilantro, or for lunch sandwiches, and dinner tacos! I substituted my homemade steak sauce and used Annie's Organic Worcestershire Sauce.
POT ROAST
Serves: 4-6
Pressure Cooking Time: 1 hour
Ingredients
- 2½ – 3 pounds chuck roast (organic grass-fed meat)
- Salt and pepper
- 3 tablespoons olive oil
- 1 cup onion, thinly sliced
- 1 cup carrots, peeled and diced small
- 1 cup celery, peeled and diced small
- 2 cups beef broth
- 2 tablespoon A1 sauce
- 2 tablespoons Worcestershire
- 8 red bliss potatoes
- 1 bay leaf
- Salt and pepper
Directions
1. Season the roast heavily with salt and pepper. Sear the chuck roast on all sides.
2. Add all Ingredients to the cooker; close and lock. Bring to pressure and cook for 1 hour at high pressure.
3. Release pressure using natural release method. Serve with juices and vegetables.
Store leftover broth with veggies, and meat in two separate containers. Remove fat from the top of food after it has been refrigerated.
Below are the recipes I create with the leftover broth and meat. Be creative and tweak to your preference.
SOUP
- leftover broth and veggies, and chopped meat
- fresh broccoli florets, cut small
- boiled udon noodles
- beef or chicken stock to taste
- cilantro
Warm the ingredients in a saucepan. Garnish with cilantro before serving.
TACOS
- corn tortillas
- mashed avocado with salt
- chopped meat
- chopped lettuce and red cabbage drizzled with olive oil and salt