Browned Pressured Roast Beef
Tender browned pressure-cooked roast beef with savory onion flavors, perfect for hearty meals and family dinners, offering rich taste and juicy texture.
Ingredients
Instructions
- Slice the roast beef about 1-inch thick, ensuring it is cut properly to avoid stringiness.
- Season both sides of the meat with salt, pepper, seasoning salt, and garlic salt, being careful not to over-salt.
- Dredge each piece of meat in flour on both sides.
- Brown the meat in a frying pan until both sides are golden brown.
- Place the browned meat inside the pressure cooker on the meat rack.
- Add 1 1/2 cups of water and the chopped onion to the pressure cooker.
- Cook on medium heat for about 40 minutes under pressure.
- Once cooked, use the juices to make gravy.
- If the gravy isn't thick enough, dissolve some cornstarch in water and add it to thicken.
Tips & Substitutions
For a more robust flavor, consider marinating the roast for a few hours or overnight with your chosen spices. If you're out of garlic salt, you can substitute with minced fresh garlic and a pinch of regular salt. To avoid stringiness, ensure the meat is sliced against the grain. Browning the meat well will enhance the overall taste, so give it a good sear.
Serving Suggestions
Serve the browned pressured roast beef with creamy mashed potatoes or over egg noodles to soak up the delicious gravy. A side of roasted vegetables or a fresh green salad balances the meal nicely. This dish also pairs beautifully with Barbecued Beef On Buns for a hearty sandwich option.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place the roast in a skillet with a splash of water over low heat, covering it to retain moisture. Alternatively, microwave in short intervals, checking frequently to avoid drying out the meat.
Nutrition & Diet Analysis (per serving)
Each serving of Browned Pressured Roast Beef contains roughly 1112 calories, with 18g protein, 136g carbohydrates, and 57g fat. It is an excellent source of protein (36% of the Daily Value), iron (32% of the Daily Value), and dietary fiber (31% of the Daily Value), and a good source of potassium. Note that it is relatively high in sodium, at 3000mg per serving (130% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different cut of beef for this recipe?
Yes, other cuts like brisket or round can also work well, but cooking times may vary. Just ensure the meat is well-marbled for tenderness. Adjust the pressure cooking time based on the cut's thickness and fat content to achieve the best results.
How can I make the gravy richer?
To enhance the gravy's richness, consider adding a splash of red wine or beef broth to the cooking liquid. Once the roast is done, reduce the sauce in a saucepan before thickening with cornstarch. This will deepen the flavor and give it a velvety texture.
Can I freeze the leftovers?
Absolutely! Allow the roast and gravy to cool completely before transferring them to a freezer-safe container. It can be frozen for up to 3 months. Thaw overnight in the refrigerator before reheating on the stove or in the microwave for best results.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).