Pressure Cooking Pot Roast

Last Friday I elected to nurture an injury with some real, home cooked food. I was really craving a pot roast, but didn’t want to put the traditional time and energy into it. So what did I do? I talked my assistant through the step-by-step process of making a yummy pot roast in under an hour! And it was so good, my husband finished it off before I had a chance to have seconds (darn it).

So how did I accomplish such a feat? I used my pressure cooker. So in the event that you’re still waffling around about purchasing one, I’m going to share the wealth with you (Just as a reminder, I recommend the Kuhn Rikon brand – aka Duromatic).

1. In your pressure cooker, put two tablespoons of oil. On med-high heat, sear your pot roast (about 2 to 4 pounds) on all sides. Once it’s nicely seared, remove the pot roast from the pressure cooker and add 1 cup of red cooking wine.
2. Scrape the bottom of the pressure cooker with a wooden spoon, being sure to loosen all of the flavorful bits from the bottom.
3. Add the pot roast back to the pressure cooker along with 2 cups of water and one envelope of Lipton Onion Soup mix.
4. Bring the water to a boil, and then cover the pressure cooker. Allow the pressure to come up to high, then turn the heat down sufficient to maintain the high pressure. Cook the pot roast for 20 minutes per pound.
5. Once roast is finished cooking, release the pressure completely.
6. Add 2 heaping cups of potato wedges (because you don’t have to cut them small with a pressure cooker), 2 cups of baby carrots and a couple stalks of chopped celery. Be sure to add the potatoes first to make room for the smaller items, and be sure that you do not fill your pressure cooker more than two-thirds full.
7. Add an additional cup of water.
8. Bring the water to a boil and recover the pressure cooker.
9. Cook at high pressure for 5 minutes.
10. Release the pressure and enjoy a yummy, tender pot roast and perfectly seasoned vegetables!

Again, I wholeheartedly recommend a pressure cooker so that you can preserve your own physical energy, your fuel, and water. It cooks faster and more nutrient rich than any other method available. The new models that have been made as of late are much safer than what you might remember your grandmother using. They really, really are an asset to any kitchen now, or in an emergency.


Copyright 2009 Kellene Bishop. All rights reserved.
You are welcome to repost this information so long as it is credited to Kellene Bishop.

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