How to Cook a Roast - Pressure Cooker Pot Roast in 40 Minutes

[fungirlparty]

trying it tonite wish me luck!

[nilssonann85]

love your channel



[PressureCookerDiarie]

@nilssonann85 Thank you! I'm so glad you like the videos.

[nanata]

Oh so peaceful, cooking is my therapy and potbroast in the preassure cooker is my best exercise! Thanks for posting

[PressureCookerDiarie]

@nanata "One of the very nicest things about life is the way we must regularly stop whatever it is we are doing and devote our attention to eating" (and cooking). ~Luciano Pavarotti and William Wright, Pavarotti

[thestrugglewithin]

Any idea on what kind of yield you get with the meat (weight after cooking)?

I need to have specific portions, which is why I ask.

[PressureCookerDiarie]

@thestrugglewithin We didn't weigh the meat after cooking, sorry. Our pot roast was 3.5lbs before cooking, and we got about 5 meals from it. Hope that helps.

[thestrugglewithin]

@PressureCookerDiarie

My local supermarkets are well, pathetic. The selection range is limited; one supermarket doesnt even stock chuck cuts can you believe that?

Blade seems to be the closest thing to most cut recommendations - my reason why I haven't chose the round roast is because the nutritional content is too different to that of chuck (blade is closer).

The blade cuts are fairly thin, how should I adjust the procedure for these?

Thanks again, sorry for being such a noob.

[PressureCookerDiarie]

@thestrugglewithin How thin is it sliced? You might be able to get away with a little less time but not too much. Blade cuts are quite tough being muscles in that area are heavily exercised. This is perfectly good for a beef roast when braised in a pressure cooker.

[thestrugglewithin]

@PressureCookerDiarie

Awesome, then this will work out perfectly.

They look about 1/2-2/4 inch thick. Same with the chuck steaks. I'll have to try both and see how it goes

[thestrugglewithin]

This looks like the perfect recipe for me - there are differenttypes of cut for chuck and round (roast vs steak)- is there any type that you emphasize for use?

Thanks very much for the videos - you have no idea how much this is saving and helping me.

[thestrugglewithin]

@thestrugglewithin

Nevermind - I just found it on your site - thanks anyways!

[PressureCookerDiarie]

@thestrugglewithin Let us know if you have any other questions and thanks for your comment : )

[PressureCookerDiarie]

@thestrugglewithin We used the round roast. I would recommend that cut for this recipe.

[thestrugglewithin]

@PressureCookerDiarie

Awesome, thanks for that.

I've never used a PC before, its actually being couriered to me as I type this; I will only be cooking a meat portion ranging of 1 -> 1.5lbs - would there be a reduction in time?

Thanks again

[PressureCookerDiarie]

@thestrugglewithin Yes you would probably want to reduce it by 3 or 5 minutes. 35-40 minutes is the range recommended for roasts 1.5 - 2 lbs.  Let us know how the pot roast comes out

[Owomp]

28 ounces seems like a lot of broth?

[chamois007]

Nice video. You don't make us suffer through watching you cut up every single veggie. Nice and concise.

[PressureCookerDiarie]

@chamois007 Thanks!

[pandy5746]

Just ordered my pressure cooker this past weekend. Can't wait for it to arrive. Great Video! Well Done :-)

[joan1ism]

how many onions?

[PressureCookerDiarie]

@joan1ism oops, 1 big onion should do it or two small ones. : ) Thanks for the heads up.

[joan1ism]

need to write ingredients down , it's too fast

[PressureCookerDiarie]

@joan1ism Sorry : ) If you time it right you should be able to press "pause" when they show on the screen

[ladygeleven]

That's a great combination of ingredients. Can't wait to try this one. Good Vid!!!!

[PressureCookerDiarie]

@ladygeleven Thanks, let us know how the pot roast turns out.

[werewasyo]

NOW THATS WHAT IM TALKIN ABOUT

[sinfuldavy0]

Would any red wine do for deglazing and how much is used? The recipe calls for 1/2 cup but ion the vid, it looks like you were using a 1/4 cup

[PressureCookerDiarie]

@sinfuldavy0 Any red should do but maybe stick to ones with full body (Merlot, Cabernet). More spice in the food usually goes with a stronger fuller wine.

[sinfuldavy0]

Would any red wine do for deglazing and how much is used?

[Ecclescake47]

good video but bloody awful background music No need for that sort of head banging music in the kitchen It is enough to put one off anything

Cookiegirl

[PressureCookerDiarie]

@Ecclescake47 So sorry : ) We actually ended up changing the audio in this one so you might find it a little more easy on the ears. We try to mix it up and have fun with a diverse bunch of creative commons music from great artists out there.

[raelynn1988]

this is great thankyou do you have suggestion on a good cookbook....just got our pressure cooker

[PressureCookerDiarie]

@raelynn1988 Thanks! We like Miss Vickie's Big Book, The one by Lorna Sass is good too. Check your library or a quick search on Amazon should bring up a good selection.

[mjconnollyIII]

JUST GOT MY FIRST PRESSURE COOKER, I CAN'T WAIT TO DO THIS ROAST RECIPE, THANKS FOR YOU TUBING IT MAN...!!!

[PressureCookerDiarie]

@mjconnollyIII Thanks! We are working on more right now