Pot roast is best simmered on the stove for hours to bring out and blend flavors. Since I don't want to keep replacing liquids, I do mine in a crock pot. I put the veggies and potato in with the meat.
Yum, Abby -----Original Message----- From: Kimsan via Cookinginthedark [mailto:[email protected]] Sent: Monday, May 02, 2016 12:03 PM To: [email protected] Cc: Kimsan <[email protected]> Subject: [CnD] potroast in the electric pressure cooker I'm all over google looking for a recipie for my 2 lbs potroast. Some of these recipies, based on the description, folks are using the older electric pressure cookers and I'm to stupid to modify or figure out how to make it work. Folks always say they love these things because it's just put all of the stuff in, push a button and it's done 45 minutes later. Any suggestions on how I should prep mine for dinner tonight? I've been putting the roast in a broth and cooking it that way with begetables and stuff but I'm not satisfied. I understand trial and error but now I'm consulting you professionals. Thoughts and suggestions are appreciated. _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
