I have been making Pot Roast in the pressure cooker for some time now. However, I just use pepper, season salt, and onion powder to season the meat after browning. I also use beef broth only, no water and add a quartered onion or two, and some worcester sauce and gravy master to the broth. Then I cook for 30 minutes after pressurizing. Then I add carrots and potatoes and cook for additional 15 minutes. We like lots of gravy, so sometimes I add another can of beef broth depending how much liquid is in the pot. Everything comes out perfect every time. It takes a little longer waiting for the pressure cooker to pressurize twice, but the veggies come out perfect as well as the meat. I make a roux to mix with the gravy so it is nice and thick! This is my favorite meal!
Was this review helpful?
1160 users found this review helpful
I have been making Pot Roast in the pressure cooker for some time now. However, I just use...