Your Sunday meal prep just got a little bit quicker.
Stacy Springer shares how a pressure cooker can transform your pot roast.
Pressure Cooker Sunday Roast
3 lb Chuck Roast
2 T Olive Oil
2 Cloves of Garlic
1 Med Onion quartered
2 C. Carrots
2 C. Celery
1 Sprig Thyme/Rosemary
¼ C. Mustard
¾ C. Worcestershire Sauce
1 T. Liquid Smoke
3 C. Beef Stock/Broth
8-10 Small new potatoes
Salt & Pepper to taste
To cut down on cooking time:
Cut roast into 3” cubes.
Sear/Brown roast on both sides on high heat, remove meat from pan.
Add in carrots, onion, celery, garlic herbs.
Whisk together mustard, stock, liquid smoke.
Add roast back in. Pour liquid over roast & vegetables. Add potatoes on top.
Bring to pressure (watch for indicator), lower heat to maintain steady stream of steam, time for 1.5 hours once at full pressure.
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