This will work at home as well.
I use the pressure cooker a lot in camp, because it is fast and easy, like me.
This recipe works well for that.
I use a blade roast most times. Boneless prefered, just because it takes less space.
I usually use a thawed roast, but it is possible to use a frozen roast instead, with a few adjustments.
First the fresh roast, which I prefer. I rub the roast with spices and garlic, and sear it in some oil and sliced onions,in the pressure cooker, on very high heat. The onions caramelize and give the broth a rich brown color. The roast will brown up quickly so pay attention. Don't burn the onions.
When the meat is browned, add peeled quartered potatoes and carrots cut in half crosswise. If you cut the veggies smaller, they over cook.
Add 1 can crean of mushroom soup, 1/2 cup Yukon Jack, and enough water to fill 2/3 of the cooker.
Once the cooker is exhausted, cook the roast for 30 minutes. Remove the pot from the heat and let it loose it's pressure.
Remove the meat and veggies to a platter. thicken the juice with corn starch/water mix.
I like hot biscuits or cornbread with this meal.
If I happen to have a roast that is frozen, I simply cook the veggies in another pot and cook the roast for 45 min to an hour, depending on the size.
Dinner is ready.
I use the pressure cooker a lot in camp, because it is fast and easy, like me.
This recipe works well for that.
I use a blade roast most times. Boneless prefered, just because it takes less space.
I usually use a thawed roast, but it is possible to use a frozen roast instead, with a few adjustments.
First the fresh roast, which I prefer. I rub the roast with spices and garlic, and sear it in some oil and sliced onions,in the pressure cooker, on very high heat. The onions caramelize and give the broth a rich brown color. The roast will brown up quickly so pay attention. Don't burn the onions.
When the meat is browned, add peeled quartered potatoes and carrots cut in half crosswise. If you cut the veggies smaller, they over cook.
Add 1 can crean of mushroom soup, 1/2 cup Yukon Jack, and enough water to fill 2/3 of the cooker.
Once the cooker is exhausted, cook the roast for 30 minutes. Remove the pot from the heat and let it loose it's pressure.
Remove the meat and veggies to a platter. thicken the juice with corn starch/water mix.
I like hot biscuits or cornbread with this meal.
If I happen to have a roast that is frozen, I simply cook the veggies in another pot and cook the roast for 45 min to an hour, depending on the size.
Dinner is ready.
