TANGY PRESSURE COOKER BEEF ROAST

Tangy Pressure Cooker Beef Roast --
 
  • Total Recipe Time: 1 hour 40 minutes
  • Makes 8 servings.

INGREDIENTS

  1. 3 to 4 pound beef Brisket, cut into large chunks
  2. 1 jar (16 ounces) giardiniera or pepperoncini peppers
  3. 2 to 3 tablespoons all-purpose flour

INSTRUCTIONS FOR TANGY PRESSURE COOKER BEEF ROAST

  1. Drain giardiniera, reserve liquid. Place beef Brisket in pressure cooker; top with reserved giardiniera liquid. Close and lock pressure cooker lid.  Use beef, stew or high-pressure setting on pressure cooker; program 90 minutes on pressure cooker timer, following manufacturer's instructions as needed.
  2. Use quick release feature to release pressure; carefully remove lid. Remove beef from pressure cooker to medium bowl; reserve cooking liquid.  Shred beef with 2 forks; keep warm.
  3. Meanwhile, place reserved cooking liquid in large sauce pan; bring to a boil. Slowly whisk in flour; cook 5 to 7 minutes or until desired thickness is reached. Roughly chop giardiniera; add to cooking liquid. Add shredded beef; cook until heated through.
  4. Serve beef and giardiniera mixture over rice, mashed potatoes, roasted potatoes or pasta, as desired. 
  • Test Kitchen Tips
  • This recipe was developed in an electric pressure cooker at high altitude.  Cooking at an altitude of less than 3000 feet may require a slightly shorter cooking time.  Refer to the manufacturer's instructions.
  • Use 2 tablespoons flour for a thinner sauce and 3 tablespoons flour  for a thicker sauce in Step 2.
  • You may make this into a sandwich by placing beef and giardiniera mixture on hoagie roll and top with your favorite cheese.
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