Pot Roast for Crock Pot or Pressure Cooker

Pot Roast for Crock Pot or Pressure Cooker

By Kim Tilley 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. ..

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

Makes 6-8 servings 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. 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.

Kim Tilley, a tightwad at heart, is a wife, a mother of three active boys and the founding editor of Frugal-Moms.com. Frugal by force and later by choice, Kim cut her income by 60% to stay at home with her children and discovered that anyone can live better for less. Her work has appeared in print publications such as The Tightwad Gazette. In her free time, she entertains herself by chasing kids and finding ways to create something from nothing!

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* PressureCookerRecipes Y-Group