Pressure Cooker Pot Roast Hash Recipe

Pressure Cooker Pot Roast Hash Recipe
Pressure Cooker Pot Roast Hash Recipe photo by Taste of Home
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Pressure Cooker Pot Roast Hash Recipe

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I love to cook a "Sunday style" pot roast for weeknights. Make it into pot roast hash for any day of the week. —Gina Jackson, Ogdensburg, New York
MAKES:
10 servings
TOTAL TIME:
Prep: 20 min. Cook: 40 min. + releasing
MAKES:
10 servings
TOTAL TIME:
Prep: 20 min. Cook: 40 min. + releasing

Ingredients

  • 1 cup warm water (110° to 115°)
  • 1 tablespoon beef base
  • 1/2 pound sliced fresh mushrooms
  • 1 large onion, coarsely chopped
  • 3 garlic cloves, minced
  • 1 boneless beef chuck roast (3 pounds)
  • 1/2 teaspoon pepper
  • 1 tablespoon Worcestershire sauce
  • 1 package (28 ounces) frozen O'Brien potatoes
  • EGGS:
  • 2 tablespoons butter, divided
  • 10 large eggs, divided
  • 1/2 teaspoon salt, divided
  • 1/2 teaspoon pepper, divided
  • Minced chives

Directions

In a 6-qt. electric pressure cooker, whisk water and beef base; add mushrooms, onion and garlic. Sprinkle roast with pepper; transfer to pressure cooker. Drizzle with Worcestershire sauce. Lock lid; make sure vent is closed. Select manual setting; adjust pressure to high, and set time for 45 minutes. When finished cooking, allow pressure to naturally release for 10 minutes, then quick-release any remaining pressure according to manufacturer's directions.
Remove roast; when cool enough to handle, shred meat with two forks. In a large skillet, cook potatoes according to package directions; stir in shredded beef. Using a slotted spoon, transfer vegetables from pressure cooker to skillet; heat through. Discard cooking juices.
For eggs, heat 1 tablespoon butter over medium-high heat in another large skillet. Break five eggs, one at a time, into pan. Sprinkle with half the salt and pepper. Reduce heat to low. Cook until eggs reach desired doneness, turning after whites are set if desired. Repeat with remaining butter, eggs, salt and pepper. Serve eggs over hash; sprinkle with chives. Yield: 10 servings.

Test Kitchen tips
  • You can find beef base near the broth and bouillon.
  • You can serve this with scrambled eggs if you prefer. Top with fresh salsa, ketchup or Sriracha.
  • Originally published as Pressure Cooker Pot Roast Hash in One Pot Instant Pot Winter 2017

    Nutritional Facts

    1 serving: 429 calories, 24g fat (8g saturated fat), 281mg cholesterol, 15mg sodium, 15g carbohydrate (2g sugars, 2g fiber), 35g protein.

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    • 1 cup warm water (110° to 115°)
    • 1 tablespoon beef base
    • 1/2 pound sliced fresh mushrooms
    • 1 large onion, coarsely chopped
    • 3 garlic cloves, minced
    • 1 boneless beef chuck roast (3 pounds)
    • 1/2 teaspoon pepper
    • 1 tablespoon Worcestershire sauce
    • 1 package (28 ounces) frozen O'Brien potatoes
    • EGGS:
    • 2 tablespoons butter, divided
    • 10 large eggs, divided
    • 1/2 teaspoon salt, divided
    • 1/2 teaspoon pepper, divided
    • Minced chives
    1. In a 6-qt. electric pressure cooker, whisk water and beef base; add mushrooms, onion and garlic. Sprinkle roast with pepper; transfer to pressure cooker. Drizzle with Worcestershire sauce. Lock lid; make sure vent is closed. Select manual setting; adjust pressure to high, and set time for 45 minutes. When finished cooking, allow pressure to naturally release for 10 minutes, then quick-release any remaining pressure according to manufacturer's directions.
    2. Remove roast; when cool enough to handle, shred meat with two forks. In a large skillet, cook potatoes according to package directions; stir in shredded beef. Using a slotted spoon, transfer vegetables from pressure cooker to skillet; heat through. Discard cooking juices.
    3. For eggs, heat 1 tablespoon butter over medium-high heat in another large skillet. Break five eggs, one at a time, into pan. Sprinkle with half the salt and pepper. Reduce heat to low. Cook until eggs reach desired doneness, turning after whites are set if desired. Repeat with remaining butter, eggs, salt and pepper. Serve eggs over hash; sprinkle with chives. Yield: 10 servings.

    Test Kitchen tips
  • You can find beef base near the broth and bouillon.
  • You can serve this with scrambled eggs if you prefer. Top with fresh salsa, ketchup or Sriracha.
  • Originally published as Pressure Cooker Pot Roast Hash in One Pot Instant Pot Winter 2017

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