This recipe is so amazing and the roast was so tender and good!
Pressure Cooker Pot Roast
Courtesy Chef Bryan Wooley-Connect 2 Utah.com
1-3 pound pot roast
Penzey spices are the best!
2 tsp. garlic powder
2 tsp. onion powder
1 tbsp. dried parsley
1 tbsp. dried thyme
1 tsp. dill
1 1/2 cups beef stock
salt and pepper to taste
olive oil to brown roast, (which I didn't even use)
Pat dry the roast using paper towels. Sprinkle with salt and pepper.
Brown the roast in the pressure cooker on browning, 4 minutes on each side of the roast.
While the roast is browning, mix the herbs with the beef stock, when the roast is brown,
pour the beef stock and herbs over the roast. Pressure for 50 minutes and let the pressure go down naturally.
I did this before Church, and left it in the pressure cooker until we came home, I repressured it for 6 minutes while the potatoes were pressuring in another pressure cooker. We even have enough roast left over for hot beef sandwiches for tomorrow. I think how I am going to do the hot beef sandwiches is put the gravey mix with the water in the pressure cooker, stir until dissolved, add the thin slices of roast. Pressure for 5 minutes, natural release. Serve on whole wheat toast, and with a salad should be good.
1/3 cup water
8 large potatoes
1/2 tsp. salt.
Pressure for 8 minutes. Release pressure.
Mash with butter and milk or how you do your mashed potatoes.