When I do pot roast I love the cp.
I place potatos and carrots at the bottom since they take longer to cook, then 
I add my seasoned roast, onions, peppers, mushrooms last, then cover and let it 
go up to 4-6 hours depending on size.

 ‘I have loved the stars too fondly to be fearful of the
night.

Sugar


-----Original Message-----
From: Victoria E Gilkerson via Cookinginthedark 
[mailto:[email protected]]
Sent: Monday, May 02, 2016 4:02 PM
To: [email protected]
Cc: Victoria E Gilkerson
Subject: Re: [CnD] potroast in the electric pressure cooker


I always thought that potroasts were best or at least most commonly done in a 
conventional oven.

Vick


-----Original Message-----
From: Abby Vincent via Cookinginthedark [mailto:[email protected]]
Sent: Monday, May 02, 2016 3:46 PM
To: [email protected]
Cc: Abby Vincent
Subject: Re: [CnD] potroast in the electric pressure cooker

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.

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