We got a brand-new, spanking pressure cooker as a wedding gift last October. Husband had been after me for a couple of months to try it out. It's a fancy-dandy German stove-top model that is built like a tank, made to last, shiny and durable. And boy, does it work well! Here's a recipe for the first ever thing I cooked in it. A standard pot roast a-la-50s style. Nothing fancy, and really easy. All in less than an hour cooking time.
People ask me: Why the pressure cooker? In short, it's fast and the food comes out moist and fork tender. If you don't always plan ahead and use the slow cooker. Use the pressure cooker -- your fast cooker friend!
Ingredients
3 lbs Boneless Chuck Roast
3 tbs Olive Oil
2 large Onions (Yellow - Chopped fine)
2 Cups Beef Stock
4 Carrots (Chopped into inch pieces -- about 2 Cups)
8-12 Red Bliss Potatoes (or Red Creamers) (chopped to 1- 1 1/2 inch sizes)
3-4 Celery Stalks (Chopped fine)
2 tbs Garlic
2 tbs Soy Sauce
2 tbs Worchestire sauce
salt
pepper
- Salt/Pepper chuck roast
- Combine beef stock, garlic, soy sauce, worchestire sauce and set aside
- Heat olive oil in 8 qt pressure cooker on high. Sear chuck roast on all sides, careful not to burn. Do not flip multiple times. Be patient. Once you've seared, pour stock mixture in pressure cooker over the roast.
- Add carrots, onions, celery, potatoes
- Close pressure cooker and attain "high" pressure.
- Cook at high pressure for 1 hour.
- Release pressure according to manufacturer's directions.
- You're done.
- Serve!
Enjoy!
--Alex
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