Cookerati

  Sunday was a busy day. It was the last day of our winter break. My husband and I took the time off to spend it with the kids and each other, but this was our last day before work started up again. It was the day my daughter was leaving to go back to college, catching a ride with a friend.  We went to church, but we never do hit the early mass, it’s the nooner for us, so we can have a leisurely brunch together first.  Then food shopping and stock up for college girl since she was going back.  I bought a roast in the store, but forgot that I should start early with all of the commotion going on.  When I remembered, time was too short to go the slow simmer route, so I kicked it into high gear with the pressure cooker.  We never owned one growing up, and I never saw one in use until my mother in law did a pot roast for dinner one night years back.  If you don’t have a lot of time to cook a pot roast, the pressure cooker is the way to go.

There are several parts to the pressure cooker: the pot, the lid, the pressure regulator, the vent pipe, the cooking rack and the lock pin.  Before starting, always make sure the vent pipe is clear and not plugged.  If you are doing a roast, you may want to sear the meat in some hot oil first.  You can use the pan of the pressure cooker.  Then pick up the meat and place the rack under it.  Add some liquid – .  Make sure the pressure cooker is no more than 2/3 of the way full.  If you want to add onions and garlic, and spices do so.  I usually cook my potatoes and carrots in a separate pot in some beef broth, other wise, they will be mush.  You want to cook things together that will take about the same amount of time, and you won’t be able to open and close the lid, so cook the veggies separate. 

• 3 lbs beef
• 1 tbs vegetable oil
• 2 1/2 cups water
• salt and pepper
• onion
• garlic
• spices (rosemary is especially good with a roast)

Sear the meat in hot oil.  Pick up the meat and place the rack underneath.  Add water and the rest of the ingredients.  Close the lid on the pot correctly so that the handles line up. Place the pressure regulator on top.  Turn on the heat and cook 45 minutes.  As the meat cooks, the pressure regulator will rock back and forth and the lock pin will pop up to lock the handles in place.  Take the pot off the heat, and when the lock pin falls back down you can open the handles.  Never force the handles apart.

The meat will come out tender and fall apart and be delicious.