This was a first for me. I have never made a pot roast in a pressure cooker!
Honestly, I use my pressure cooker mostly for canning. I can a lot of chicken broth, which needs to be pressure sealed.
I did try an InstaPot for a while. I had heard so many great things about them - you can cook rice in two minutes. Okay, sure, you can cook rice in two minutes, but it takes 15 minutes to reach the right temperature, so are you really saving time. . .
Anyway, I do have quite a few pressure cooker recipes in my Mid Century collection. I have been pushing them to the back burner a but, but decided I needed to give one a try.
I should note that since I use my pressure cooker for canning, I have an absolutely massive pressure cooker. Maybe that’s why I find it. A pain to use for dinner - it really fills the stove top.
I did add some potatoes and carrots to the pot while cooking the beef. I saw no reason to make them in a separate pot.
The roast cooked nicely. It definitely needed more seasoning. I thought I added a lot of salt, but apparently not enough.
Because of the added vegetables, I did add a bit more water. This gave me enough pan juices that I was able to make a little gravy. It needed the gravy.
The roast was a bit dry. This was probably due to the lack of moisture.
I am glad I tried this recipe and gained some experience with pressure cooking. I do think I will return to low and slow for my next roast though. . .
POT ROAST OF BEEF
4 Pound Pot Roast Beef
1 Tablespoon Fat
Salt and Pepper
1 Onion, Minced
1 Bay Leaf
2 Tablespoons Water
Brown roast well in melted dripping in cooker. Season with salt and pepper. Add onions and bay leaf. Add water. Pressure cook for 35 minutes at 15 pounds of pressure. Cool.
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