Pull Apart Meat (Roast Beef/Potatoes/Carrots) Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: Beef (chuck pot roast - usually 3-4 lbs.)
Potatoes (as many as you can fit in the pot cut up)
Carrots (as many as you can fit in the pot cut up)
1/2 tsp Salt
Bay Leaf
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Directions: |
Directions:Put a little oil in the bottom of a large pressure cooker. Sear the meat really well. They more you sear it the better the taste. Just don't burn it.
When well sealed put the grate in the bottom of the pressure cooker (if you have one) fill with water to top of grate (or 1/4 inch if no grate). Add bay leaf and a tsp of salt seal it up.
Turn on High til the pressure cooker dances then turn down heat til it just barely keeps dancing ( as long as it dances it is the same temp inside. More vigorous dancing doesn't’t raise temp - it just boils the water away faster which can result in burnt roast.
Cook for 40 min. While cooking, scrub the potatoes and cut into halves or quarters so they are not too big. Peel and cut the carrots into halves both ways (half length and split).
After 40 min run cold water on pot just enough to get it to stop steaming so you can open it.
Check that you still have the same amount of water you started with (some is gone but some will come from meat to replace it). If low, add a bit.
Take out the bay leaf and add the carrots and potatoes on top of the meat until pot is chock full.
Seal it back up and bring to a boil again so the top dances. Cook it 15 min more.
Then take the pot off the burner and run water over it to cool and when the pressure button drops down, open it up. Take out the carrots, potatoes, and meat. Use flour and water to make gravy from the juice left in the pan (see separate recipe) and serve. Hmmmm good. |
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Number Of
Servings: |
Number Of
Servings:5-8 |
Preparation
Time: |
Preparation
Time:1 hr. 15 min. |
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