Okay, it’s pressure cookin’, but no pressure to prepare. And it’s real down-home comfort food, like mama used to make.
Pressure Cooker Pot Roast
Ingredients
- 1 tbs olive or vegetable oil
- 3 lb pot roast
- salt & pepper, to taste
- 3 cups beef stock
- 1 lb small redskin potatos (cleaned but not peeled)
- 2 medium carrots, cut into 1-inch lengths
- 1 medium parsnip, cut into 1-inch lengths or cubes
- 1/2 cup small pasta, cooked
- 2 tbs parsley, chopped
- fresh grated Parmesan cheese
Directions
Season the pot roast with salt and pepper. Heat oil in your pressure cooker (lid off), then brown the pot roast on all sides. Put the roast on a plate and drain the oil from the pressure cooker. Put the pot roast back into the pressure cooker and add the beef stock.
Lock the pressure cooker lid, heat to high pressure, then reduce heat to maintain pressure. Cook for 1 hour and 15 minutes.
Preheat oven to 200 degrees. Remove pressure cooker from heat, release pressure, and open lid (follow all your pressure cooker safety instructions). Transfer the pot roast and one ladle of stock to a deep cassrole dish. Cover with foil and place in oven.
Boil the pasta, drain, and put aside.
Skim fat from top of stock in pressure cooker. Add potatos, carrots, parsnip. Lock lid, bring to high pressure, adjust heat to maintain, cook for 4-5 minutes. Remove pressure cooker from heat, release pressure, open lid, and transfer the vegetables to the casserole, placing them around the pot roast. Return cassrole dish to oven.
Add the cooked and drained pasta to the stock remaining in the pressure cooker. Add parsley and stir, season with salt & pepper. Serve the broth and pasta separately in small bowls, with grated Parmesan cheese.
Serve the pot roast and vegetables in the cassrole dish. The pot roast will carve easily with nothing more than a serving fork.
So you’re saying to yourself, “Who has a pressure cooker?” You know what? This dish alone justifies buying one!