Pressure Cooker Pot Roast by Larry Andersen
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Pressure Cooker

Pot Roast

The downside of having two households, especially if theyre far apart, is that you need almost two of everything. We have a very nice electric pressure cooker in our Alaska household. When we wanted to make a nice pressure cooker pot roast at our Florida household we found that we needed to go out and get another pressure cooker. A little window shopping on the Internet and we soon found a very nice sized pressure cooker for reasonable price. We now had two of everything.

When used properly the modern pressure cooker is a safe and efficient means of cooking your food. Be sure to read your instruction manual thoroughly so that you can use your pressure cooker in a safe and prescribed manner. This recipe fills an 8-quart cooker almost to the fill line.

The very nice feature of the pressure cooker is that you can use less-expensive cuts of meat to make delicious and savory meals. Cuts of meat like seven bone roasts are an excellent choice for this kind of meal. However, after searching through three supermarkets, we could not find a seven bone roast. It is just one of those things that we frequently find that what you want is not immediately available. We still had a desire to have a pot roast so we selected an alternative cut of meat. In this case it was a London broil which is nothing more than a very thick cut of round steak.

The London broil cut of meat has less connective tissue and fat than the preferred cut, the seven bone roast. As a result, it contributes less mouth feel and flavor to the dish. You may wish to substitute beef broth for the water in this recipe and perhaps add a bit of beef bouillon for increased flavor.

Preparation: About 1 hour Life Experience Recipe
Serves 6 to 8 people
Ingredients:
  • 2 -pound 7-bone roast or London Broil
  • 6 carrots, peeled cut 1-inch pieces
  • Pearl onions, peeled
  • 1 package onion soup mix
  • Salt and pepper, to taste
  • 1 bay leaf
  • Kitchen Bouquet, if desired
  • 6 medium potatoes, peeled quartered
  • 6 stalks celery, cut 1-inch pieces
  • 1 can condensed cream of mushroom soup
  • 3 cups water (or beef broth), divided
  • Onion powder, paprika, MSG, to taste
  • 2 tablespoons flour
Procedure
  1. Heat the pressure cooker over medium high heat. Add a bit of olive oil, just enough to cover the bottom of the pan.
  2. Season the meat both sides with salt and pepper. Brown both sides well in the preheated pan. After the meat has browned, cover the meat with the contents of the onion soup mix bag. Sprinkle with a bit of onion powder, paprika and MSG to taste. Add a bay leaf. Add two cups of water.

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  3. Cover and lock lid in place. Heat over high heat until the rocker jiggles. Reduce the heat to maintain a slow rhythmic jiggle. Cook for fifteen minutes.
  4. After fifteen minutes, remove from heat and carefully place the cooker in the sink. Cool with running cold tap water until lock releases and you can open the lid.

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  5. While the meat is cooking, prepare the vegetables; peel and quarter six potatoes, peel and cut six carrots into 1 inch pieces, trim and string six stalks of celery and cut them into 1 inch pieces, peel 10 Pearl onions.
  6. Add one can of condensed cream of mushroom soup and one cup of water to the meat. Add the vegetables over the top of the meat. Cover and lock lid in place. Heat over high heat until rocker jiggles. Reduce heat to maintain a slow rhythmic jiggle. Cook for just three minutes. Carefully remove the cooker from the stove and place it in the sink. Cool the cooker under cold running tap water until the lock releases and you can open the lid.

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  7. Remove the meat and vegetables to a serving platter (careful, the meat will be fall-apart tender) leaving the cooking broth in the cooker. Make a slurry of two tablespoons of flour in some cold water. Add to the cooking broth. Heat over medium high heat, stirring constantly until the gravy thickens. Add a teaspoon or two of Kitchen Bouquet, if desired.

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Latest revision done December 2005
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