how do I cook a pot roast with a pressure cooker?

4 Responses to “how do I cook a pot roast with a pressure cooker?”

1. sparks says:

   April 1, 2011 at 10:00 am

   Beef Pot Roast (Pressure Cooker)

   Recipe By : joanm@iname.com
   Serving Size : 6 Preparation Time :0:00
   Categories : Beef Pressure Cooker

   Amount Measure Ingredient — Preparation Method
   ——– ———— ——————————–
   3 pounds boneless brisket of beef — uniformly shaped
   1/3 cup olive oil
   2 large onions — sliced
   4 cloves garlic — sliced, up to 6
   2 carrots — cut into 2″ pieces
   2 cups canned or fresh beef broth
   2 tablespoons lemon juice
   4 tablespoons tomato paste
   1/2 cup chopped parsley
   3/4 teaspoon salt
   3/4 teaspoon freshly ground black pepper
   2 bay leaves — (optional)
   3 medium potatoes — quartered, up to 4
   4 carrots — cut into 2″ pieces,
   — up to 6
   1/3 cup sour cream
   2 tablespoons prepared horseradish
   2 tablespoons all-purpose flour — up to 3

   In pressure cooker, brown brisket in hot oil on all sides evenly, turning with
   long-handled fork or tongs. Remove meat and set aside. Saute onion, garlic,
   and sliced carrots in hot oil for 3 minutes, stirring and scraping bottom of
   cooker to loosen any browned particles of meat. Stir in broth, lemon juice,
   tomato paste, parsley and seasonings. Place rack in cooker; add meat. Secure
   lid. Over high heat, bring cooker to high pressure. Reduce heat to medium and
   cook for 50-55 minutes. Release steam according to manufacturer’s directions.
   Remove lid. Stir potatoes and carrots into meat mixture. Secure lid. Over high
   heat, bring cooker to high pressure. Reduce heat to medium and cook for 9
   minutes. Release steam according to manufacturer’s directions. Remove lid.
   Transfer meat and vegetables to serving platter. Loosely cover to retain heat.
   Skim all but approximately 2 T. liquid from cooker; strain this liquid through
   fine sieve and set aside. Heat cooker over low heat; stir in flour to make a
   smooth paste. Add sieved liquid; stir continuously until the sauce is smooth
   and thickened — about 5-7 minutes. Remove skillet from heat; whisk in sour
   cream and horseradish until well blended. Slice brisket. Serve sauce with
   brisket and vegetables. NOTE: I have made this dish many times without the
   horseradish sauce. It is very flavorful without the sauce, and excellent
   served with a simple salad. VARIATION: Instead of making the horseradish
   sauce, simply add the following to the cooker with the tomato paste: 1 t.
   oregano, 1 t. thyme, 1 t. basil, 1/2 t. rosemary -OR- 1 T. Italian seasoning.
   You may also substitute 1 c. red wine (do not use cooking wine; use a nice
   table wine for this purpose) or beer for 1 c. of the beef broth.
2. jd says:

   April 1, 2011 at 10:10 am

   http://busycooks.about.com/od/beefroastrecipes/r/pcpotroast.htm
3. Dee says:

   April 1, 2011 at 10:18 am

   Savory Pot Roast a la Pressure Cooker
   The flavor of this pot roast is wonderful. The pressure cooker seems to force the seasoning right into the meat and vegetables.
   3 lbs chuck roast
   1 tablespoon seasonall seasoning
   1 tablespoon olive oil
   1 cup peeled baby carrots
   1 cup chopped celery
   1 cup sliced onions
   1 3/4 cups water
   1/4 cup Worcestershire sauce
   5 medium potatoes, peeled and cut in half lengthwise
   1/2 teaspoon pepper
   2 teaspoons beef bouillon powder (or beef stock base)
   2 bay leaves
   6-8 servings

   1. Coat roast with SeasonAll.
   2. In a non-stick pan (I use my pressure cooker base for this), brown meat in olive oil, on high, on all sides to sear in juices.
   3. Add carrots, celery and onions when meat is nearly browned.
   4. Add water and Worcestershire sauce.
   5. Place potato halves on top of roast and add pepper, beef bouillon powder and bay leaves.
   6. Lock pressure cooker lid in place and bring to pressure over medium-high heat.
   7. Adjust heat to stabilize pressure at about medium pressure.
   8. Cook for one hour.
   9. Release pressure.
   10. As all pressure cookers are different, test meat and fork the potatoes to make sure they are done.
   11. If not, add water, if necessary, and return to pressure.
   12. When done, release pressure and serve.
4. S says:

   April 1, 2011 at 10:36 am

   I put in two or three cans of Chicken or Beef Broth and some roasted garlic …the kind that you buy already diced in the jar. Also buy a medium sized fresh onion or a small bag of frozen onions and add the whole thing. Garlic and Onion really add SOO much flavor to the meat…as does the chicken broth or beef broth. And for even more flavor add a stick of butter or margarine. You can choose a low fat kind if the fat content bothers you.

   Then I just add the roast and cook it on high for a few hours. While it’s cooking I go ahead and peel several potatoes to add later. You can buy fresh carrots, frozen carrots, canned carrots, etc. I usually buy frozen diced carrots to add. You can also buy canned potatoes or frozen ones if you don’t feel like peeling them. Basically just add the potatoes and carrots an hour or so before the roast is done. I let my roast cook for 8-12 hours. It has the best flavor that way.

   This is just a really simple quick and easy way to prepare the roast. I noticed everyone else has these fancy recipes that they probably cut and pasted from some website.