Cookaholics Bulletin Board

I have a 5 lb pot roast that I'd like to make tomorrow but I've never made one before. Any faves that you'd recommend?

Do you own a pressure cooker?

I do. I've never used it though, it was an impulse purchase. But it should fit. I also have an ancient slow cooker.

Here's what I typically do...(my PC is electric, so I use my Staub DO to do the sear, then transfer it).

I sear the beef well on both sides. I then add it to my pressure cooker (being at high altitude makes this an extremely time saving step), add some salt, bay, pepper, diced carrots, tomato paste, diced onion and chicken stock and some red wine (enough to cover well), I cook it at high pressure for about 20 minutes(?) and let it naturally release.

Meanwhile I saute some mushrooms until nice and brown and set aside. When the beef comes out of the pressure cooker I take all of the liquids and solids and process them with my VitaMix. (A blender on high would work.) I then strain that mixture through my chinoix and put it back into my Stuab and simmer with with the already cooked meat.

I tend to make my veggies (potatoes, turnips, whatever) on the side as I prefer the texture. But, that's just me.

Amy

thanks Amy. I have all that stuff on hand so will likely try it your way. My PC is not electric so I can do the sear on the stove. I plan to make mashed pots, glazed carrots and some kind of green.
Have to go stop my kids from destroying my home.

I do it Amy's way often. Very good! Stir in a teaspoon of marmite if you have it. I have fallen hard for that stuff.

Tonight I am making the pot roast from the new Cook's Country. It is redoing the onion soup mix pot roast in a foil packet idea (without the onion soup mix, thank goodness). It was easy and it smells great. I will let you know how it turns out.

I would love that recipe Becca. I have the one with sherry and onion soup mix that I truly love and feel guilty about but I have to leave the country to get Knorr onion soup mix so I don't make it very often.

Mary

I totally wimped out on the p/c. I had no idea how long it would take to release, and couldn't find the #$%$ box with the manual that came with the pot, so I went with the CI recipe from the NBR as I could throw it into the oven in the morning and walk away until lunch. It was tasty, but I'm excited to try Amy's version with the pc instead for next time. Pot roast is not something I grew up with so a bit of a revelation for my family when I served it today. Dad gave it 2 thumbs up.

Jean and others with Pressure Cooker issues: I just starting geting this email, but it sounds kind of interesting. Pressure cooking 101 (for those of us who don't have fancy-pants sous vide equipment like Amy and Paul.) Also, if you don't have the directions for your p/c, you can probably download it. I think I got this email because I signed up for Lorna Sass' blog.

I have been checking out her blog for a while now and her stuff looks quite good, although I haven't tried any of her recipes. I WOULD though.

Mary