By Grannydragon on January 15, 2008
Photo by KateL
Photo by KateL
"This is a Pressure cooker recipe that I have been making for several decades. Try not to swoon when tasting the gravy. I never have measured, but I will make a guess."
Serving Size: 1 (261 g)
Servings Per Recipe: 8
"Tasty pot roast, but needs a few adjustments: only 2 cups of peach juice are needed (our meat doesn't need a swimming pool of sauce, and most p.c.s do not require more than 1 cup of liquid); for best taste, the pot roast should be browned on its own and then removed, then the onions and garlic should be browned before putting under pressure (because they won't mellow under pressure). Made for Zaar Cookbook Tag."
"I'll try this soon - but had to say: I love your handle! Grannydragon, how cool is that?"
"This recipe was a hit with my guys! I cooked the meat in my crock pot and I added potatoes and carrots to it too. The peach juice sure gave it a flavor. Will be using this recipe again!!"
"I have a tree loaded with ripe peaches, as well as a pressure cooker I love to use, so this recipe was a natural for me to try. This was a hands-down winner in all areas. I juiced a quart juice from my tree-ripened peaches using my Jack LaLanne juicer and added that fresh juice to the browned roast, and threw in an extra clove of garlic. I used a chuck roast, and the meat was perfectly tender at 45 minutes; the gravy was delicious and satisfying. I will for sure keep this in my recipe collection."
"I was very excited to try this unusual recipe. In fact, it was the first one I tried in my newly purchased pressure cooker! Unfortunately, my husband and I did not care for it - very bland even though I went all the way on the onions and garlic."
"Roast beef isn't a common item in my kitchen, but this recipe intrigued me, what with using peach juice! I used a sirloin tip, followed directions faithfully, & had a wonderful tasting roast that was the hit of the evening with my neighborhood guests! Worth making this one again! [Made & reviewed for one of my adopted chefs in this Spring's PAC]"