Pressure-Cooker Pot Roast with Asian Black Bean Sauce
I love stir-fry with black bean sauce. This recipe takes that same delicious flavor and combines it with fork-tender pot roast. —Judy Lawson, Chelsea, Michigan
Ingredients
- 1 boneless beef chuck roast (3 to 4 pounds)
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1 tablespoon olive oil
- 1 cup reduced-sodium beef broth
- 1 medium onion, cut into 1-inch pieces
- 1/2 pound sliced fresh mushrooms
- 8 ounces fresh snow peas, trimmed
- 3/4 cup Asian black bean sauce
- 2 tablespoons cornstarch
- 2 tablespoons cold water
- Hot cooked rice
- 4 green onions, sliced
Directions
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1Halve roast; sprinkle with salt and pepper. Select saute or browning setting on a 6-qt. electric pressure cooker. Adjust for medium heat; add 1-1/2 teaspoons oil. When oil is hot, brown 1 roast half on all sides. Remove; repeat with remaining beef and 1-1/2 teaspoons oil.
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2Add broth to pressure cooker. Cook 2 minutes, stirring to loosen browned bits from pan. Press cancel. Return all to pressure cooker; add onion.
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3Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 60 minutes. Let pressure release naturally for 10 minutes; quick-release any remaining pressure. Press cancel.
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4Remove roast; keep warm. Add mushrooms, snow peas and black bean sauce to pressure cooker. Select saute setting and adjust for low heat. Cook and stir until vegetables are tender; 6-8 minutes.
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5In a small bowl, mix cornstarch and water until smooth; stir into pressure cooker. Simmer, stirring constantly, until thickened, 1-2 minutes. Serve with roast, hot cooked rice and green onions.
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