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Pressure cooker pot roast

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I had a chance to try out my old pressure cooker, so tried a new pot roast recipe.
It called for browning the roast, and the cooking under pressure in beef broth, with spices and vegetables.
Just as an afterthought, I added a bunch of quartered white potatoes.
The roast came out decent, (not as good as my Wife's, but decent),
but the pressure cooked potatoes in beef broth, were amazing.
P.S. other things that went into the pot were,
salt, pepper, garlic, ginger, Worcestershire Sauce, and some Balsamic vinegar.
 
I had a chance to try out my old pressure cooker, so tried a new pot roast recipe.
It called for browning the roast, and the cooking under pressure in beef broth, with spices and vegetables.
Just as an afterthought, I added a bunch of quartered white potatoes.
The roast came out decent, (not as good as my Wife's, but decent),
but the pressure cooked potatoes in beef broth, were amazing.
P.S. other things that went into the pot were,
salt, pepper, garlic, ginger, Worcestershire Sauce, and some Balsamic vinegar.

Yum! I generally do an oven pot roast five hours at 250 degrees... plus carrots, onions, celery and potatoes. Also relish. I do love the amazing taste of potatoes flavored by the pot roast juices. Sometimes, if I'm ambitious, I'll let everything rest after it's cooked except the potatoes and throw THEM under the broiler to Brownie-crust them yup. But that's a pain. I'm going to try your seasoning next time!

I loved my pressure cooker, but donated it 'cause I just didn't use it enough.
 
Yum! I generally do an oven pot roast five hours at 250 degrees... plus carrots, onions, celery and potatoes. Also relish. I do love the amazing taste of potatoes flavored by the pot roast juices. Sometimes, if I'm ambitious, I'll let everything rest after it's cooked except the potatoes and throw THEM under the broiler to Brownie-crust them yup. But that's a pain. I'm going to try your seasoning next time!

I loved my pressure cooker, but donated it 'cause I just didn't use it enough.
I think the only real advantage to the recipe I used, is that everything start to finish, was under 1 hour.
 
Pressure cookers remove the flavor of meat similar to boiling meat. Marinate it overnight, sear on all sides in very hot oil it for a couple minutes or so on each side then in the oven at 225 or 250 for a few hours.
 
I had a chance to try out my old pressure cooker, so tried a new pot roast recipe.
It called for browning the roast, and the cooking under pressure in beef broth, with spices and vegetables.
Just as an afterthought, I added a bunch of quartered white potatoes.
The roast came out decent, (not as good as my Wife's, but decent),
but the pressure cooked potatoes in beef broth, were amazing.
P.S. other things that went into the pot were,
salt, pepper, garlic, ginger, Worcestershire Sauce, and some Balsamic vinegar.

I think I'll try the potatoes spiced that way.
 
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