March and April has been and will be a whirl wind of busy-ness!  I can’t even find time to cook!  AHHHHH!!!  But I can’t really complain, I’ve been so busy mostly because of wedding related stuff and also I’m going on vacation!!!  YAY!


So I really wanted to get some pressure cooking done before I’m off again for two weekends in a row.  I don’t want  to leave anyone hanging ya know, ya know!  I’ve got a super easy and yummy pot roast recipe just in time for Easter!  Thanks to a Mr. Ron Merlin for sharing his recipe on the Tasty Kitchen website.  I used his recipe and changed a few things here and there but it’s still mostly his original.  I just cooked it in an Electric Pressure cooker while he cooked it in an old-fashioned stove-top unit. You can find his recipe here.

I had a lot of leftover ingredients in my fridge that I wanted to use up as well,  so this recipe is super easy to adapt and change up.  You can’t go wrong.  Short of throwing in an old leather shoe, it’s a great way to clean out the fridge and make a delicious and hearty meal for your family.

SAUCE INGREDIENTS:
1 Packet of Instant Gravy Powder
1 Packet of Instant Ranch Dip Powder
1 Tbsp Smoked Paprika
2 Tbsp Worcestershire Sauce
1 Shallot; chopped
2 Cups Beef Broth

3-4lb. Beef Rump Roast

VEGETABLES:
2 Cups Carrots; chopped or baby carrots
2 Cups Red Potatoes; chopped
1 Onion; sliced
1 Cup Mushrooms; sliced

This is about the easiest home-cooked meal that you can make in about an hour.  It’s going to be cooked in two stages.  First put the roast into the main cooking pot.  Throw in all the sauce ingredients into the pot, all over the roast if you must.
Shut the lid and turn it to lock it into position.  Set the pressure valve to Airtight.  And program the cook time for 45-minutes by pressing the SET PRESSURE COOK TIME until the display shows 45, then press START.

Once the first stage is done, release all the pressure by turning the valve to Exhaust.  Unlock the lid and open.  Now you can add all the vegetables to the pot with the roast. Close the lid again and program the cook time for just 15 more minutes.  This is the second stage.  Once this cooking cycle is complete, release all the pressure and unlock the lid.  Open the lid and give everything a good stir.  Let everything sit for about 10-minutes before serving.  Or if you’re impatient, or if you have hungry and demanding family members, do feel free to skip the 10-minute resting and serve the hungry mouths.

I found this recipe to be so easy and had ingredients that were surprising.  IE:  The Gravy and Ranch packets.  I opted out the Italian Salad Dressing packet that was in the original recipe.  I thought it was just going to be too much.  But I think it would’ve added a nice kick to the flavor.  I would definitely make this again.  Maybe even add some red wine to the sauce mixture.  YUM!!!!

I hope everyone have a safe and wonderful Easter holiday with friends and family.  I will return with more cooking on the weekend of May 7th.  Going on a special hiatus. hehe

**As a side note and completely optional, if you like my blog, I’d really appreciate it if you’d help me out by clicking on the few ads I have now on the site.  It’s completely safe and no spam or malware, and totally free as well.  But every click a reader makes, will earn me some extra $ to fund this blog.  All you have to do is click on an ad you find interesting, and that’s it.  Thanks!!!

 

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8 Comments

  1. Faye @ GreenOrganicMama.com on the 24. Jul, 2011 remarked #

    Pot roast in an hour! Amazing! Even a pizza delivery takes longer than that. Thank you :)

  2. KathyThompson on the 30. Oct, 2011 remarked #

    I’m trying this recipe today!

  3. Ed Hebert on the 11. Jan, 2012 remarked #

    I don’t no how to access this can someone send the pot roast recipe for the electrical pressure cooker

    • Greg on the 04. Apr, 2012 remarked #

      Sunday Roast – w/ Electric Pressure Cooker

      SAUCE INGREDIENTS:
      1 Packet of Instant Gravy Powder
      1 Packet of Instant Ranch Dip Powder
      1 Tbsp Smoked Paprika
      2 Tbsp Worcestershire Sauce
      1 Shallot; chopped
      2 Cups Beef Broth
      3-4lb. Beef Rump Roast
      VEGETABLES:
      2 Cups Carrots; chopped or baby carrots
      2 Cups Red Potatoes; chopped
      1 Onion; sliced
      1 Cup Mushrooms; sliced
      This is about the easiest home-cooked meal that you can make in about an hour. It’s going to be cooked in two stages. First put the roast into the main cooking pot. Throw in all the sauce ingredients into the pot, all over the roast if you must.
      Shut the lid and turn it to lock it into position. Set the pressure valve to Airtight. And program the cook time for 45-minutes by pressing the SET PRESSURE COOK TIME until the display shows 45, then press START.
      Once the first stage is done, release all the pressure by turning the valve to Exhaust. Unlock the lid and open. Now you can add all the vegetables to the pot with the roast. Close the lid again and program the cook time for just 15 more minutes. This is the second stage. Once this cooking cycle is complete, release all the pressure and unlock the lid. Open the lid and give everything a good stir. Let everything sit for about 10-minutes before serving. Or if you’re impatient, or if you have hungry and demanding family members, do feel free to skip the 10-minute resting and serve the hungry mouths.
      I found this recipe to be so easy and had ingredients that were surprising. IE: The Gravy and Ranch packets. I opted out the Italian Salad Dressing packet that was in the original recipe. I thought it was just going to be too much. But I think it would’ve added a nice kick to the flavor. I would definitely make this again. Maybe even add some red wine to the sauce mixture.

  4. Becky on the 19. Mar, 2012 remarked #

    I don’t really have room for both the meat and veggies so if I were to do them separately, should I cook the meat for an hour total?? Then cook the vegetables??

    • Patty on the 21. Mar, 2012 remarked #

      Yes, that should work. When the meat is done, remove it but keep all the liquid juices in the pot still. Then add the veggies and cook for only 3-5 minutes. That’s pretty much it.

  5. Jere on the 01. Oct, 2012 remarked #

    I use chuck roast and cook 95 minutes. It falls apart just like my mothers. I put I onion, I can beef stock, 1can mushroom soup. Then add veggies for 15 minutes. S/p and garlic powder on roast before I start. It’s solo good. My family loves it!!

    • Jere on the 01. Oct, 2012 remarked #

      I forgot’. I also at the end, I remove 1 cup of liquid add 2 or 3 tbs flour while hot a whisk the day life’s out of it and add it back to pot and stir in while it heats for 3or 4 minutes. Makes a perfect gravy southern style!

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