6 Roast Beef Dinner: Cooking Under Pressure

When I saw Norah's Recipes for Pressure Cooker BBQ'd Beef, I was delighted.

I have to admit, I do have a pressure cooker that I received as a wedding gift.

I have to admit, I haven't used it that much. Only for potatoes and carrots.





I climbed into the 'black hole' of my cabinet and saw the pressure cooker.

It looked sad.
Lonely.
Dusty.







I browned an almost 3 pound roast in a couple tablespoons of oil, seasoned it with onion powder, (didn't have an onion handy) salt and pepper and majoram.

I sliced some carrots and threw them in with 2 c. of beef broth.

Closed the lid, and turned the stove on high.


This cooker is different than the one I saw my mom use.

It has a safety feature on it that locks the lid when it comes to a full steam.

Once it hits full steam, I can turn down the heat, say, medium low and cook this roast for 30-35 minutes.






After 35 minutes, I turned the stove off and opened my round thingy to let off the steam.

I wish my body had one of those round thingys to let off steam. Wait. I do.


Anyways, I threw in some halved red potatoes, 1/4 c. water, and brought it back up to steam.

Cooked for 5 minutes, turned the stove off and opened the round steam thingy.


Are you impressed? I am. The beef was moist, juicy, tender and full of flavor. Pressure cooking uses less water, therefore it retains more flavor and moisture....Yum!

I turned the liquid into a gravy that complimented the meal quite nicely.

If you want a cut of beef to shred, choose a chuck, pot roast or brisket and you'll have a quick shredded beef recipe to use in enchiladas or BBQ Beef.

Thanks, Norah, for inspiring me to pull out and use my pressure cooker!
Roast Beef & Potatoes Pressure Cooker
(4x6 recipe)    (full page recipe)