Karl sighs a lot when I talk about my pressure cooker. He really only comes alive when the subject of coconut milk comes about. However, he has obviously never arrived home with a hankering for pot roast and only 90 minutes to produce it. In addition, there are some dishes that taste better the next day as left overs. The extra time for the flavors to meld does wonders for meatloaf and pot roast to name but two. Cooking pot roast in a pressure cooker – because of the way the high temperature and high pressure involved in the method – produces same-day melded flavors
Most of the time involved is cooking time. The method is simple. Braise a big chunk of beef – chuck for example – for an hour in a pressure cooker. While many recipes call for the liquid to be beef broth, I have always thought of pot roast as a tomato-based sauce. Because I always make pot roast in cold weather, I always used crushed tinned tomatoes, but fresh would work well – just be sure to add enough other liquid to the pressure cooker.
2 cans of crushed tomatoes
1 C beef stock
1 C red wine
1 onion – quartered
Salt & Pepper to taste
1 large chunk of beef (2-3 lb)
1 lb carrots in chunks – or mini carrots
1 lb potatoes cut to chunks
Throw your liquid ingredients and the quartered onion into the pressure cooker, and put it on the saute setting if you are using an electric pressure cooker. You are preheating the cooking liquid.
Then place the meat into the pressure cooker and set to cook for an hour. This whole stage should have taken you approximately 10 minutes.
At the end of the hour, put the potatoes and carrots into the pressure cooker and cook for another 15 minutes.
Who could resist?