Simple, and simply delicious comfort food that would be welcomed at any table.
For this recipe I used my Cuisinart Electric Pressure cooker.
I also have a new Fagor 6 quart stove top pressure cooker.
This recipe can be used in either pressure cooker or in a Dutch oven (see note below).
Down Home Pot Roast & Veggies - One pot meal
For this recipe I used my Cuisinart Electric Pressure cooker.
I also have a new Fagor 6 quart stove top pressure cooker.
This recipe can be used in either pressure cooker or in a Dutch oven (see note below).
Down Home Pot Roast & Veggies - One pot meal
Pat dry - season liberally with Adobo seasoning (or salt) & cracked pepper
1 1/2 cup water or beef broth
4 peeled carrots cut into two inch pieces
3 celery stalks cut into bite size pieces
3 Yukon Gold potatoes washed - cut each potato into four wedges
Two bay leafs
1/2 large onion roughly chopped
Note: If you do not have an electric pressure cooker, you can make this recipe in a Dutch Oven on the stove top or oven. Cook it for three hours, check periodically and add water/broth if needed.
Cuisinart Electric Pressure Cooker Method
Select Brown on menu, Brown meat on both sides.
Turn setting to Time and High Pressure. Set for 90 minutes
Add all other ingredients. Close cover. Press Start.
Release pressure as directed.
Your pot roast looks delicious! Love that you can brown meat in the electric pressure cooker.
ReplyDeleteThank you! It was quite delicious. Now that the Fall weather is upon us here in Massachusetts, it's almost time to make this comforting recipe again.
ReplyDeleteI like my meat a little drier and not taste like boiled meat. Is it possible to put the roast up on a rack so that it's above the water, and let it cook by steam and pressure, and not by boiling? Thanks,
ReplyDeleteI like my meat a little drier and not taste like boiled meat. Is it possible to put the roast up on a rack so that it's above the water, and let it cook by steam and pressure, and not by boiling? Thanks,
ReplyDeleteDear Mrs. Malloy, You most certainly can put the roast up on a rack above the water. As you can see in the photos, the meat was browned before cooking and was set upon the vegetables. It does not have the appearance, nor the taste of being boiled. If you have the opportunity to try it both ways, let me know if you find any difference in taste and appearance. Thank you for your post!
DeleteOn the pressure release, it says "as directed." Not sure what the "directed" release is - natural/slow or instant? (I have a Cuisinart Electric Pressure Cooker)
ReplyDeleteRene, you can use natural/slow or instant. Depending on which electric pressure cooker you are using, each has different directions on how to do each of the methods. you point out. I apologize that this was not clear in my post. Thank you bringing it to my attention. Enjoy!
DeleteIf you pressure cook carrots and celery for 90 minutes, won't they be super mushy?
ReplyDeleteReena, as you can see in the final photo, the veggies are still intact! :-) I cut them large enough so they stay firm. Thanks for your question!
ReplyDeleteThis is my first time using a electric pressure cooker I have a 10 quart pot do I need to add more liquid then a would for a 6 quart cooker?
ReplyDeleteI am using my 10 quart electric pressure cooker do I use the same amount liquid for my pot roast as a 6 quart cooker?
ReplyDeleteI would add 1/4 cup more liquid as it will take longer for a 10 quart to come to temperature.
DeleteI'm going to make this today, it looks delicious!! I do have a question?? Did you add any seasonings?? THANK YOU
ReplyDeleteYes, in the recipe you’ll see that I used Adobe seasoning. You could use seasoning salt, pepper, a bay leaf. You could also sprinkle a packet of Lipton beef onion soup mix. Enjoy!
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