3 Reviews

Pure comfort food. So good on a cold, wet (typical) Pacific NW day. And so quick in the pressure cooker. I made 2 changes. I added some whole mushrooms with the onion and carrots, and didn't use the flour until after the cooking, and then mixed it with some water and thickened the juices while meat rested on platter. Served with mashed potatoes. This one is a keeper!

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Outta Here November 22, 2009

This recipe was awesome. I did do an elk roast instead of beef and it was great, other than that I followed the recipe to a T! Thank you

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Mary B. February 16, 2014

I rarely review recipes but this is really stellar roast! I chose this as my first recipe to cook in my new pressure cooker. The flavor was delicious, not your run of the mill roast with brown gravy, but not too out there in flavor profile either. Classic comfort food. The recipe had just the right hint of tomato in the sauce, the mustard wasn't too strong, and it cooked to tender perfection in an hour.

I used Guinness as the beer, and I only used one tbsp of olive oil as my roast was a bit fatty. I also added more salt in the end to suit my taste. Thank you very much for the wonderful recipe!

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thelavers_9397038 December 28, 2011
Pot Roast Made With Beer for the Pressure Cooker