spicy pot roastPosted: March 14, 2016
I rarely reproduce recipes here, but this one was too good not to share. A week ago Sunday I made pot roast in my Cuisinart electric digital pressure cooker. When I make this I always follow Ray Knapp’s instructions in his 3 Envelope Pot Roast recipe for liquids and timing. You can find the recipe in Ray’s book, My Best Easy Pressure Cooker Recipes. Or you can join Ray’s Yahoo pressure cooker group and find the recipe in the files section. Ray calls for two cups liquid, water and/or red wine. I always use one cup of each. Cooking time is 70 minutes.
Rather than follow Ray’s seasoning instructions, however, I go my own way. This particular time I used the seasoning Nancy Fuller of Farmhouse Rules provides for her BBQ Braised Brisket Sandwiches.
- chili flakes
- chili powder
- garlic powder
- onion powder
- packed light brown sugar
- kosher salt and freshly ground black pepper
Nancy specifies I tablespoon of each, except for the salt and pepper. I didn’t measure; I simply eyeballed it. And I inadvertently omitted the brown sugar.
It came out superbly. It was one of the best pot roasts I have ever made. Terry loved it.
One caution for those of you who are not regular pressure cooker users. Although the cooking time is 70 minutes, allow a full two hours. You need to allow time for the cooker to come up to pressure before the clock starts. On the other side you need to allow for the pressure to drop naturally. You don’t want to do a quick pressure release as that will dry out the meat.
I fixed mashed potatoes with yogurt and garlic and made a packet of brown gravy mix. We used Terry’s granny’s good china.
A marvelous Sunday dinner.