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    You are in: Home / Recipes / Savory Pot Roast a La Pressure Cooker Recipe
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    Savory Pot Roast a La Pressure Cooker

    Savory Pot Roast a La Pressure Cooker. Photo by PanNan

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    Total Time:

    Prep Time:

    Cook Time:

    1 hr 20 mins

    20 mins

    1 hr

    PanNan's Note:

    The flavor of this pot roast is wonderful. The pressure cooker seems to force the seasoning right into the meat and vegetables. Sunday dinner after church in the south was fried chicken, but in the MidWestern U.S. region, it was potroast. YUM.

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    Units: US | Metric


    1. 1
      Coat roast with SeasonAll.
    2. 2
      In a non-stick pan (I use my pressure cooker base for this), brown meat in olive oil, on high, on all sides to sear in juices.
    3. 3
      Add carrots, celery and onions when meat is nearly browned.
    4. 4
      Add water and Worcestershire sauce.
    5. 5
      Place potato halves on top of roast and add pepper, beef bouillon powder and bay leaves.
    6. 6
      Lock pressure cooker lid in place and bring to pressure over medium-high heat.
    7. 7
      Adjust heat to stabilize pressure at about medium pressure.
    8. 8
      Cook for one hour.
    9. 9
      Release pressure naturally - don't use quick release.
    10. 10
      As all pressure cookers are different, test meat and fork the potatoes to make sure they are done.
    11. 11
      If not, add water, if necessary, and return to pressure.
    12. 12
      When done, release pressure and serve.

    Ratings & Reviews:

    • on May 02, 2004

      The timng is way off and the technique is wrong. Veggies normally take only 6 minutes to cook, they turn into mushy baby food when cooked for an hour as noted in other comments. I would also carmelize the onions to enhance flavor and aroma. There is also no mention or instructions for using the remaining broth to make gravy. The correct method would be to cook the meat by itself, which should only take 45 minutes using 15psi. Use a quick, or cold water release method to open then lid. As with any large cut of meat, always check for the disired degree of doneness using a meat thermometer. Add the veggies at the last 6 minutes. The recipe states to cook at "medium" pressure, but the correct setting for meat is 15psi or high. Using lower a psi results in overcooked dried out meat, not to mention a waste of time, higher energy costs, and a loss of nutrients.

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    • on February 28, 2003


      FANTABULOUS!!!!! I love this recipe and have made it now....4 times since I joined 'Zaar in January! I just noticed I hadn't reviewed it and shame on me! Wonderful flavor! The Onions should be whole or they come out mushy. Be SURE to put the potatoes on top of the roast and not down in the liquid or they'll end up breaking all the way down!

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    • on February 04, 2004


      KILLER!!! The only changes I made were using 1 cup home-made beef stock and 1 cup of Merlot (I'd opened the bottle to share with a friend and some was left over. Waste not, Want not.) I didn't want the potatoes and carrots to sit in the sauce at the bottom of the pot and cook 'til they were mushy, so I put them in a steamer basket on top of the meat. The leftovers froze nicely and reheated even better than they were fresh. This is most difinitely a keeper and a user! THANX

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    Read All Reviews (22)


    Nutritional Facts for Savory Pot Roast a La Pressure Cooker

    Serving Size: 1 (414 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 504.4
    Calories from Fat 146
    Total Fat 16.2 g
    Saturated Fat 6.5 g
    Cholesterol 149.6 mg
    Sodium 344.2 mg
    Total Carbohydrate 38.8 g
    Dietary Fiber 5.3 g
    Sugars 4.9 g
    Protein 52.0 g

    The following items or measurements are not included:

    Season-All salt

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