Prep 15 mins
Cook 1 hr
This makes the best gravy and the most tender roast. My grandmother makes this all the time for company. Everyone always loves it and it makes the house smell wonderful. My favorite part has always been the tender, gravy flavored vegetables.
- 1 tablespoon oil
- 2 lbs sirloin tip roast or 2 lbs chuck
- 1 teaspoon salt
- 1⁄2 teaspoon pepper
- 3 tablespoons Worcestershire sauce
- 4 baking potatoes, peeled
- 4 carrots, chopped into 2-inch pieces
- 1⁄2 yellow onion, sliced
- 3 cups water
- Sprinkle salt and pepper on the roast.
- Warm oil in a pressure cooker over medium high heat.
- Add the roast and brown on both sides. Take it off the heat.
- Pour Worcestershire sauce over the roast, and place the onion slices on top. Add potatoes and carrots. Pour in enough water to cover 1" above the roast.
- Put the lid on and heat on high. When the pressure cooker reaches the proper temperature, the rocker will jiggle audibly.
- Adjust the heat to low, or enough to maintain pressure, and keep a slow, steady rocking motion. Cook for 45 minutes to 1 hour. Check on it by lifting the pot and shaking gently to make sure it doesn't cook dry.
- Run the lid under cold water to help release the pressure before unsealing.
I hate writing a negative review because some people take it as argumentitive and a challenge. Not so. Merely an expression of my impressions and taste. This receipe left a lot to be desired. The meat and gravy were without any flavor. The vegetables were mushy. In short not at all like "grandma's". The meat was tender courtesy of the pressure cooker except that I used a chuck roast and that is "long grained" which the pressure cooker did not break down and the result was a tasteless chewy mass which was quite unsatisfactory. Will try a fine grain meat for the next roast and another receipe.
We have been trying to make a tender pot roast for years. The meat was tender and the potatoes and carrots were perfect. Plenty of liquid when done cooking.