Pot Roast: Difference between revisions
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* 4 russet potatoes, peeled and big chunked | * 4 russet potatoes, peeled and big chunked | ||
* 1lb baby carrots | * 1lb baby carrots | ||
* 1 can beef broth | * 1 can beef broth | ||
* 1 can cream of mushroom | * 1 can cream of mushroom | ||
* 1 soup can water w/ 1 tsp chicken | * 1 soup can water w/ 1 tsp chicken bouillon | ||
* hefty dash of A1 | * hefty dash of A1 | ||
* really hefty dashes of salt and pepper | * really hefty dashes of salt and pepper | ||
# Optional pre-searing of the roast on the stove (helps if not frozen) | # Optional pre-searing of the roast on the stove (helps if not frozen) | ||
# Optional pre-sauteing of the garlic and onions to soften them. Use a dasha beef broth at the end to help scrape up any burned bits. | |||
# Add everything to the IP | # Add everything to the IP | ||
# Cook on high pressure for 70 minutes | # Cook on high pressure for 70 minutes | ||
# 10 minute natural release, and QR the rest of the way | # 10 minute natural release, and QR the rest of the way | ||
Latest revision as of 09:32, 22 April 2018
- 3lb pot roast (preferably not frozen, but can be)
- 1 onion, chunked
- 3 cloves of garlic, smashed and diced up
- 1 small bag of peas
- 4 russet potatoes, peeled and big chunked
- 1lb baby carrots
- 1 can beef broth
- 1 can cream of mushroom
- 1 soup can water w/ 1 tsp chicken bouillon
- hefty dash of A1
- really hefty dashes of salt and pepper
- Optional pre-searing of the roast on the stove (helps if not frozen)
- Optional pre-sauteing of the garlic and onions to soften them. Use a dasha beef broth at the end to help scrape up any burned bits.
- Add everything to the IP
- Cook on high pressure for 70 minutes
- 10 minute natural release, and QR the rest of the way