Fabulous; really, really fabulous. That was my husband's review. And I know his mom made the best pot roast ever - he said it was better than hers, which was his childhood favorite. Why? I've been cooking for over 30 years and using the pressure cooker keeps the roast much more moist than a three hour oven stint will. I cut back the dressing mixes to just a teaspoon each, to limit the salt, but kept the full package of brown gravy. I rubbed the roast in the dry mix and put it in the fridge for three hours (but probably not necessary for success.) I then browned the 3-lb roast in a separate dutch oven, a little bit burnt to bring out the meat flavor - then transferred it to the pressure cooker. I then deglazed the seared juices in the dutch oven (really just a big deep wide pot) and when the full 60 minutes of high on the pressure cooker was up, and the roast rested 10 minutes, I added the pressure cooker juices to the dutch oven and made the gravy there on the stovetop, thickening it with some cornstarch dissolved in water. Then added the roast to the finished, hot gravy. The added dry salad dressing spices added a richness to the flavor and made for a great gravy. Want to impress someone with your cooking skills? I think this one is a fool-proof winner that everyone will love. Five stars for sure.
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Fabulous; really, really fabulous. That was my husband's review. And I know his mom made the...