How to Make a Pot Roast in the Pressure Cooker
|Beef roast||8 Pound|
|Yellow onions||2 Medium, sliced|
|Cola||1 Cup (16 tbs)|
|Water||1 Cup (16 tbs)|
|Dark beer||12 Ounce (1 Bottle)|
|Carrots||4 , sliced|
|Prunes||12 , seeded and halved|
|Olive oil||1 Tablespoon|
Rinse and pat dry the roast. Remove and discard any excess fat and thin membrane.
Season generously with salt and pepper.
Heat a large skillet with some olive oil and brown meat evenly on all sides.
Place browned meat in the pressure cooker.
Add the sliced onions to the skillet and cook for about 25 minutes – until caramelized. Make sure to scrape all the brown bits from the bottom of the pan.
Place the thyme sprigs on the meat and add the caramelized onion. Add the cola and water. Seal the lid and cook for about 1 hour.
Remove pressure cooker from heat and cool down completely. Open it and add the beer, carrots and prunes.
Seal the cooker again and cook for an extra 1 to 1 1/2 hours.
Cool down pressure cooker completely, again, and remove roast.
Slice it and place in a serving dish. Top with the gravy and serve. Enjoy!
Serving size: Complete recipe
Calories 6951 Calories from Fat 1369
% Daily Value*
Total Fat 152 g234.5%
Saturated Fat 49.2 g245.8%
Trans Fat 0 g
Cholesterol 3114.7 mg1038.2%
Sodium 2857.8 mg119.1%
Total Carbohydrates 115 g38.2%
Dietary Fiber 14.8 g59%
Sugars 58.7 g
Protein 1180 g2359.6%
Vitamin A 828.4% Vitamin C 40.5%
Calcium 13.9% Iron 13.2%
*Based on a 2000 Calorie diet