Pressure-Cooked Pot Roast
After a two-month hiatus from my beloved blog, I thought it best to return with a substantial meal. What is more substantial than meat and potatoes? The thing that makes this particular meat and potatoes special is that it did not take me 3 hours to make it! This pot roast was made in under an hour using a secret kitchen tool that all home cooks should possess in their arsenal. (The title of the blog post probably gives it away, but be a sport and click the Read More link anyway, if you want the recipe).
1 - 1.5 lb beef roast
Montreal Steak Seasoning
2 -3 tbsp oil
1 packet Onion Soup Mix
5 medium potatoes
2 large carrots
2 large garlic pods
2 medium onions
Pour the oil in a pressure cooker (with the lid off) and heat it on medium-high heat.
In the meantime, place your beef roast on a board, and liberally sprinkle Montreal Steak Seasoning and garlic powder on one side. Seriously, cover the whole surface with these two ingredients and press them into the meat well. The flip the meat over to the other side and do the same thing. (The reason you are covering it completely is because when you add the water, a lot of it will come off the meat. So it is better to have a lot to begin with to get the flavor into the meat.)
Using some tongs, place the meat in the oil that has been heating up in the pressure cooker.The meat will sizzle the minute it touches the oil. This is what you want. Let it brown well on all sides.
Once sufficiently browned, open the onion soup mix packet and sprinkle the seasonings on both sides of the meat. Let it brown just a little bit more.
When it is ready, add two cups of water, cover the cooker with the lid, shut it and forget it for about 35-40 minutes.
While the meat is on its way to becoming fork-tender pot roast, cut up the potatoes and onions in quarters, chop the garlic and but the carrots into big pieces. Set aside.
When the 40 minutes are up, remove the pressure cooker from the heat and let it sit until the pressure in the cooker has been released. Open the cooker, remove the meat and set it aside. There will some water remaining in the cooker. Place the cut vegetables and garlic into the cooker, and if you need to, add some more water but not too much. Replace the meat on top of the veggies and push it down just a tad so it sits in the water but on top of the veggies.
Close the lid. Put the cooker back on the burner and cook on medium-high heat for about 10 minutes. I know this sounds like a pain to do but, trust me, the veggies turn out perfectly instead of a pot of mushy, unrecognizable goo.
When the 10 minutes are up, remove from heat. Let it cool and all the pressure disappear before you open the cooker. By this time, your whole house smells of delicious pot roast and your husband is chomping at the bit to devour his dinner.