Pressure-Cooker Pot Roast

From Cook's Illustrated | January/February 2014

Why this recipe works:

Most pressure-cooker pot roast recipes sell themselves on speed alone, often producing overcooked vegetables, fatty meat, and bland, watery gravy. In order to put the pressure cooker to work for us, we made a few key adjustments. First we split the roast into two smaller pieces to speed… read more

Most pressure-cooker pot roast recipes sell themselves on speed alone, often producing overcooked vegetables, fatty meat, and bland, watery gravy. In order to put the pressure cooker to work for us, we made a few key adjustments. First we split the roast into two smaller pieces to speed cooking and allow for better trimming of fat. We decreased the liquid in the pot to account for very little evaporation. And we also chose to purposefully overcook the vegetables and then puree them into the gravy for better flavor and consistency. Finally, we added some baking soda to encourage the flavorful Maillard reaction in the pressurized pot.

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Pressure-Cooker Pot Roast

Pressure cookers are back and better than ever. Too bad one of the appliance’s most classic dishes hasn’t seen the same improvement.

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Serves 6 to 8

If using an electric pressure cooker, turn off the cooker immediately after the pressurized cooking time and let the pressure release naturally for 10 minutes; do not let the cooker switch to the warm setting. To adjust for differences among pressure cookers, cook the roasts for the recommended time, check for doneness, and, if needed, repressurize and cook up to 10 minutes longer. A half teaspoon of red wine vinegar can be substituted for the wine.

Ingredients

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