Reviewed: Feb. 5, 2013

My 3 lb rump roast was slightly frozen so it took long time to get pressure so I over cooked it some but it was very yummy. The carrots which are my favorite were amazingly good. I did add 1 packet of brown gravy mix (dissolved in water)when I added veggies and omitted the flour gravy step. My husband loved it. Meat was from local farm.

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2 users found this review helpful

Reviewer:

katie58

Reviewed: Jan. 12, 2013

I made this in an electric pressure cooker and followed the directions exactly, using a 3.5 lb butt roast. It turned out perfectly! This is my new go-to recipe for this type of roast. It's a family favorite.

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17 users found this review helpful

Reviewer:

Le Crip Suzette

Cooking Level: Intermediate

Home Town: Watertown, Wisconsin, USA

Living In: Wake Forest, North Carolina, USA

Reviewed: Dec. 1, 2012

This was a really good recipe. I made it exactly as written except I used the Onion Soup Recipe from this site by Mammakittyto3. This was also very good. I really liked this because the meat became tender without drying out. Thanks so much for posting this recipe

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5 users found this review helpful

Reviewer:

pelicangal

Cooking Level: Expert

Living In: Brookings, Oregon, USA

Reviewed: Oct. 4, 2012

i made this two nights ago and my husband loved He said it tasted like his grandma's!! I changed the recipe a little by adding baby carrots and a little less onion. The meat really was fork tender and the flavor was so good. This recipe is a keeper.

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26 users found this review helpful

Reviewer:

kkeyser2

Reviewed: Sep. 27, 2012

This was fantastic! The pressure cooker method was easy and the drippings made the most wonderful gravy. I was nervous to try a recipe that nobody had rated yet, but really glad I did. My husband and I couldn't eat it fast enough, so delicious!

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16 users found this review helpful