LowCarb - Pot Roast for Crock Pot or Pressure Cooker
Source of Recipe
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Recipe Introduction
To show you how easy it is to convert a recipe for the pressure cooker, I'll
use one of my favorites. I've made this hundreds of times in my crockpot and
wanted to make it for the pressure cooker also. The original recipe is
posted first, and then the adapted one. Favorite Pot Roast (original recipe
for crockpot) from Crockery Cookery by Mable Hoffman.
List of Ingredients
LowCarb - Pot Roast for Crock Pot or Pressure Cooker
For Crock Pot
3-4 pound beef rump or chuck roast (you can also use arm roasts)
1 teaspoon salt
1/2 teaspoon seasoned salt
1/4 teaspoon paprika
1 tablespoon instant minced onion (can substitute onion powder, but use half
as much)
1 cup beef stock
For Pressure Cooker
increase beef stock to 2 cups
In a bowl, combine salt, seasoned salt, pepper, paprika and minced onion.
Rub all sides of the meat with this mixture. In a slowcooker or crock pot,
combine seasoned beef with onion and bouillon. Cover and let cook on low for
8-10 hours (50-60 minutes in pressure cooker) or until meat is tender. 4.
Remove from pot; slice.
Notes:
If gravy is preferred (the plain juices are phenomenol though) thicken
juices with flour dissolved in a small amount of cold water after removing
meat from pot. For more on making gravy, see our gravy primer.
If desired, vegetables such as potatoes, carrots, white onions, celery,
mushrooms or turnips may be added with the bouillon and cooked at the same
time.
Favorite Pot Roast (adapted for the pressure cooker)
For the pressure cooker, you need more liquid. I've doubled the beef
bouillon in the recipe. When converting crockpot to pressure cooker, the
cooking time is cut way down. 8-10 hours on low in the crockpot is about
50-60 minutes in the pressure cooker under 15 pounds of pressure and a
little longer under 10 pounds of pressure (perhaps an hour and 15 minutes).
In a bowl, combine salt, seasoned salt, pepper, paprika and minced onion.
Rub all sides of the meat with this mixture. In pressure cooker, combine
seasoned beef with onion and bouillon. Place lid on pressure cooker, lock
down and cook under 15 pounds pressure for 50-60 minutes. Bring down
pressure either naturally or use the water method. Meat should be tender
when you open the cooker. (If not, you can put the lid back on and pressure
cook for another 10-15 minutes). Remove from pot; slice.
Notes:
If gravy is preferred you can thicken juices with flour dissolved in small
amount of cold water. Just bring the pressure down, open the cooker, and
then add flour and put on low-medium heat until everything thickens (you can
remove the meat first and just thicken the juices if you like). -If desired,
vegetables such as potatoes, carrots, white onions, celery, mushrooms or
turnips may be added with the bouillon and cooked at the same time with the
meat. Makes 6-8 servings.
Recipe courtesy www.FabulousFoods.com
Recipe
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