- Recipe created by FabFood on Jul 23, 2007
- Permalink: http://sheknows.com/recipes/slow-cooker-or-pressure-cooker-pot-roast
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Recipe for Slow Cooker or Pressure Cooker Pot Roast. This favorite comfort food recipe is easily prepared in either the slow cooker or the pressure cooker. We show you how.
- For Slow Cooker:
- 3-4 pounds beef rump or chuck roast (you can also use arm roasts)
- 1 teaspoon salt
- 1/2 teaspoon seasoned salt
- 1/4 teaspoon paprika
- 1 tablespoon instant minced onion (can substitute onion powder, but use half as much)
- 1 cup beef stock
- For Pressure Cooker:
- increase beef stock to 2 cups
- Makes 6-8 servings
- For slow cooker: In a bowl, combine salt, seasoned salt, pepper, paprika and minced onion. Rub all sides of the meat with this mixture. In a slow cooker, combine seasoned beef with onion and bouillon. Cover and let cook on low for 8-10 hours (50-60 minutes in pressure cooker) or until meat is tender.Â Remove from pot; slice.
- Notes: If gravy is preferred (the plain juices are great as is though) thicken juices with flour dissolved in a small amount of cold water after removing meat from pot.Â
- If desired, vegetables such as potatoes, carrots, white onions, celery, mushrooms or turnips may be added with the bouillon and cooked at the same time.
- Favorite Pot Roast Adapted for the Pressure Cooker: For the pressure cooker, you need more liquid. I\'ve doubled the beef bouillon in the recipe. When converting from slow cooker to pressure cooker, the cooking time is cut way down. 8-10 hours on low in the slow cooker is about 50-60 minutes in the pressure cooker under 15 pounds of pressure and a little longer under 10 pounds of pressure (perhaps an hour and 15 minutes).
- In a bowl, combine salt, seasoned salt, pepper, paprika and minced onion. Rub all sides of the meat with this mixture. In pressure cooker, combine seasoned beef with onion and bouillon. Place lid on pressure cooker, lock down and cook under 15 pounds pressure for 50-60 minutes. Bring down pressure either naturally or use the water method. Meat should be tender when you open the cooker. (If not, you can put the lid back on and pressure cook for another 10-15 minutes). Remove from pot; slice.
- If gravy is preferred you can thicken juices with flour dissolved in small amount of cold water. Just bring the pressure down, open the cooker, and then add flour and put on low-medium heat until everything thickens (you can remove the meat first and just thicken the juices if you like). -If desired, vegetables such as potatoes, carrots, white onions, celery, mushrooms or turnips may be added with the bouillon and cooked at the same time with the meat.