Pressure Cooker Pot Roast

London Broil Pot Roast

 

Seasoned

The downside of having two households, especially if they’re far apart, is that you need almost two of everything. We have a very nice electric pressure cooker in our Alaska household. When we wanted to make a nice pressure cooker pot roast at our Florida household we found that we needed to go out and get another pressure cooker. A little window shopping on the Internet and we soon found a very nice sized pressure cooker for reasonable price. We now had two of everything.




Browning the meat

When used properly the modern pressure cooker is a safe and efficient means of cooking your food. Be sure to read your instruction manual thoroughly so that you can use your pressure cooker in a safe and prescribed manner. The very nice feature of the pressure cooker is that you can use less-expensive cuts of meat to make delicious and savory meals. Cuts of meat like seven bone roasts are an excellent choice for this kind of meal. However, after searching through three supermarkets, we could not find a seven bone roast. It is just one of those things that we frequently find that what you want is not immediately available. We still had a desire to have a pot roast so we selected an alternative cut of meat. In this case it was a London broil which is nothing more than a very thick cut of round steak.

Browning the other side

We used a little salt and pepper, onion powder, paprika and a sprinkle of MSG to season to meat and then browned it on both sides over medium high heat in a little bit of olive oil. We then emptied a package of dry onion soup mix over the top of the meat. To have enough water to make adequate steam we added 2 cups of water and a bay leaf. We covered the cooker and locked the lid in place, heating over high heat until the rocker began to jiggle. We reduced the heat to maintain a slow, rhythmic rocking and cooked for 15 minutes. Then we placed the cooker in the sink and cooled it under running water.

Soup mix and spices

While the meat was cooking we prepared the vegetables. We peeled and quartered six potatoes peeled and cut six carrots into 1 inch pieces trimmed in stringed six stalks of celery and cut them into 1 inch pieces, peeled 10 Pearl onions. After the cooker was cooled, we opened it and added a can of condensed cream of mushroom soup, one additional cup of water and the vegetables. We recovered the cooker and locked the lid in place and heated over high heat until the rocker jiggled. We reduced heat to just maintain the rhythmic jiggle and cooked for 3 minutes. Again, we went directly to the sink and cooled the cooker under running water.

Adding the vegetables

When the cooker had cooled enough to open we removed the meat and vegetables leaving the juices behind. WE put the uncovered pot back on the stove over medium high heat. We made a slurry of 2 tablespoons of flour and a bit of cold water and added it to the cooking juices. We heated the mixture, constantly stirring, until the broth thickened to a nice consistency. We also added a tablespoon of Kitchen Bouquet®. It all made for delicious gravy.

The vegetables were tender, had vibrant color and were delicious. The meat was very tender, the strands of meat falling away to the lightest touch of the fork. It was a delicious meal lasted us a couple of days. Although it sounds complicated with a lot of steps, the preparation of the meal took way less than an hour and gave is a pot roast it was as good as one prepared on the stovetop over the course of several hours. We were very happy with our first meal prepared in the new pressure cooker. I’m thumbing through the cookbook now wondering what we’ll make next…

Labels: carrots, celery, London broil, MSG, olive oil, onion soup mix, onions, paprika, pepper, pot roast, potatoes, pressure cooker, salt

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  The Pub Revisited - Indian Shores, Florida


 

Labels: coleslaw, fish, Florida, French fries, indian shores, oysters, pasta salad, poor boy, scallops, shrimp, The Pub

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