This is one of my favorite meals. It was last night's dinner and tonight's leftovers. If you don't own a pressure cooker, you really ought to get one; it makes roasts foolproof.Pot Roast in the Pressure Cooker
2 lbs. English, shoulder or pot roast (your choice)
2 T. olive oil
4 or 5 red potatoes, peeled and quartered
1 medium sweet onion, cut into wedges
4 beef bouillon cubes
1 t. sweet marjoram
2 bay leaves
4 to 5 c. water
- Brown meat in olive oil in pressure cooker (without lid); turn to brown on several sides. Add onions and give them a stir—you can allow them to brown a bit, if you'd like.
- Add the other ingredients. Bring to a boil with the lid off, then slap lid on, seal and bring to pressure.
- Allow to cook for 30-45 minutes, depending on how thick your cut of meat might be.
- At end of cook time, turn heat off and carefully remove pot to empty sink. Douse with cold water until pressure comes down and it is safe to take lid off. Move back to stove and remove lid from pressure cooker.
- Place meat on cutting board and allow to rest for a few minutes before slicing.
NOTE: I scoop out the 'taters and make gravy with the leftover broth; just add 2 T. cornstarch to 1/4 cup of cold water, stir it well, and add back into pot over medium heat. Cook until thickened.
1 comment:
Your blog always leaves me salivating. I have a pressure cooker and only use it for Porcupine Meatballs or Black Beans and Rice. Luke spent two years in Brazil on his mission and came home making the beans and rice (there's a name for it in Portuguese but I can't remember what it is). It's a favorite with me--and cheap! Here's his recipe:
2 cups black beans
5 cups water
any flavorful meat (he uses highly seasoned sausage--I like Polkska Kilbasa)
2-3 chopped onions
3-4 cloves minced garlic
Bring ingredients to a boil in pressure cooker. Cover, seal and pressure cook approximately 45 minutes. Let cooker cool on it's own.
He serves this over any type of rice (naturally I put butter on my rice).
For an extra burst of flavor slice a banana into the mix. That's how the Brazilian's eat it and it really is good. I think I'll cook it tonight. Yum!
BTW--did you put squash in your pot roast? Looks yummy--think I'll try it.
Auntie D
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