Oh! Honestly Mariah presents this recipe for a delicious Pressure Cooker Garlic Gold Nugget Pot Roast.
Ingredients:
- 1 (3 pound) Beef Bottom Round Roast – Cut into 2 inch cubes
- 2 packages of Onion Soup Mix
- 2 ½ Cups Water
- 1 Tablespoons of Garlic Gold Nuggets
- 1 Tablespoon of Parsley
- 2 teaspoons of dried Thyme
- 1 teaspoon of dried Rosemary
- ½ teaspoon of Crushed Red Pepper
- ½ Cup of Milk
- 4 Tablespoons of All-Purpose Flour
Directions:
Spray the bottom of the pressure cooker (or fry pan) with non-stick spray.
Place Pressure Cooker on Burner (or fry pan), turn burner on high.
Place your Beef Cubes into the Pressure Cooker a little at a time, so you won’t over crowd them and you leave enough time to turn them as you put a nice sear on all sides of the beef. Set aside each batch and put in more until you have all your beef cubes browned/seared nicely.
At this time I added the water, then all the herbs, then added the Onion Soup Mix and gave it a good stir until dissolved. Then I added the beef. (at this time all your ingredients will be in the Pressure Cooker except for the Milk and Flour which will come later).
I then covered and locked the lid on my pressure cooker, once the pressure cooker developed enough steam to start coming out the top, I then turned the burner down to medium and cooked for 20 minutes. When the 20 Minutes were up I turned off the burner and let the pressure cooker rest for 5 minutes then I slowly released the pressure (I could lift the valve on top, where the steam comes out with a carving fork) slowly with little spurts at a time, until no more steam was released.
I took the pressure cooker lid off and then mixed up the milk and flour by slowly adding the milk to the flour mixing briskly. Then set it aside.
Turn the heat up to high, waiting for the liquid in the pressure cooker to start boiling. Then add, the milk & flour mixture stirring constantly.
Stir while waiting for the mixture to thicken, when thickened you’re ready to serve.
Adapted from honestlymariah.com
