That's great Michael. Please tell us more - what cut of meat did you use, and how much liquid and what the seasonings were.

I love my PC too but I have only been happy with one (out of three) pot roasts that I have cooked in it. That was a slightly modified version of the three envelope recipe that Teresa posted and several of us here have tried. I'm not sure if there is something chemical that goes on with the ingredients in the seasoning packets that made that pot roast a success, or whether it was the cut of beef that I used. I used a cross cut chuck roast and I have never cooked that cut before. That roast also was meltingly tender and juicy. The others I have cooked have been tender but I would describe them as dry tasting meat in a gravy.

I'm excited about your success.

Lee

I used Alton Brown's basic recipe from FoodTV, and did half a 7 bone roast.

Safeway has them on sale right now for $1.69 a pound.

I'm loving mine too, I've been making chicken soup like it's going out of style! Takes 12 minutes and then I let it sit to release the pressure.

I had a friend who had a cold and I offered to make her soup. She came back 3 times for more; the third time she brought all the ingredients to me to make more. Then I made 2 more batches for my own family.

I also made lima bean soup and offered some to another friend and she raved about it saying that split pea used to be her favorite soup and now my lima bean soup is her fave.

The only issue I have is that the rubber seal takes on the odor of whatever I cooked. I wash it in warm soapy water and rinse it well, then lay it flat to dry comletely. It still has a faint smell of whatever I cooked.

You've hit on the strong point of a PC--tender, flavorful comfort foods in a fraction of the time. You're right to use a cut of chuck for the pot roast; you do need a little fat to keep it juicy.

Try oxtail stew in the PC. Great stuff. If you want to really splurge, get some veal shank and make osso buco. Heavenly.

Can someone please make me a list of what huge chunks of dead cow work well in a PC or as a slow braise. I notice that brisket is very time forgiving, which I need 'cuz I have running around to do with the kids, but other cuts not. I sometimes miss that magic moment where the collagen is melted and the meat is perfect, and it all drains out into the broth leaving the roast dry.

TIA etc.

Oxtail stew.....childhood memories!

Anything with lots of connective tissue.

Ribs, chuck, shoulder, and brisket all do well.

Don't worry about having the gelatin all melt out of the meat.

Part of the magic of a pot roast, or any other braised dish, is the gravy/sauce that is poured all over that meat. At that point you don't notice that the meat is dry.

I may have to take myself to Safeway (or at least look at the ad again!)

kframe glad to hear that your pot roast was so good. I don't have one. What brand is yours? I have been considering getting one. I bought the roasts at Safeway on sale two days ago and stored in my freezer. I always stock up when it's a good sale. I really like the Safeway Rancher's Reserve meat.

Dixidog, pardon me for jumping in and answering that question about brands. I posted this a while back when someone else was asking about different brands. Here's my 2 cents':

I learned to pressure cook with a 6 qt Kuhn Rikon stockpot. Love it, still use it, but recently bought a Fagor Splendid set with a 8qt stockpot and a 4 qt saute-pan-shaped pot, one pressure lid which fits both. All for around $100 at my local Dillard's.

The KR is a little snazzier, better 'fit & finish', but the Fagor set is really good for the $$$. If you're only gonna buy one item, that set (I've linked to it) is a pretty good buy for the buck.

I'm surprised at how much I use the smaller pot. Great for browning some cheap cut of beef, adding some aromatics and stock, and pressure cooking it into tenderness.

Another application for PC's: Lorna Sass talks about making packets of aluminum foil in which you have placed a chicken breast, some sauce (like spaghetti sauce), cheese and grated parmesan. You can freeze these ahead of time, throw them in the PC and have a fairly healthy main dish pretty quickly.

When shopping, I wouldn't bother about getting one that indicates a lower pressure like the Fagor Duo. I have a lower pressure indicator ring on the KR and I never use it; that is, all the pressure cooking recipes I use are for cooking at full high pressure, and I don't see any need for a second lower pressure.

Here is a link that might be useful: fagor multi set

What about a corned beef? Is a PC good for that?

Any recipes? Like how much water and how long? I know I have Lorna's book, just thought I'd ask since I'm sitting right here.

I'm still holding out on buying one - but I did make oxtails Saturday - they take sooooo long, hmmm...

Gina is fishing for a pressure cooking camp.

LOL! (Covering my eyes - "La-la-la" "I don't need any more equipment! I don't need any more equipment!...")

Pressure cookers are fantastic for corned beef.

Mine is a Presto stainless steel, 6 quart model.

Yup, great corned beef & cabbage in about an hour. Put the corned beef in the pot with some liquid and seasonings, pressure cook it on high for about 50-55 minutes, take it out on to a platter to rest; in the remaining juices put in a cabbage, cut in eighths and cored, bring it back to high pressure for about 6-8 minutes. By that time the corned beef will have 'set' and you can carve it (against the grain so it isn't stringy), serving it with cabbage and the pot juices.

What's nice is that a corned beef will stay good in its package for a couple of months, and cabbage has a pretty good shelf life too. You can keep one of each in the fridge and it's a no-fuss last minute supper that's really good.

Hmm...really lousy weather here today, cold and wet..I guess I just figured out what I'm having for supper tonight!

I think I'll try one like this. Thanks Arley.

Just checked Lorna Sass's 'The Pressured Cook". I'm doing a corned beef brisket right now, and the timing info I gave earlier is a little off.

For a 3# brisket, put it and its juices in a PC. Add water to cover by a half inch. Add a couple of bay leaves and some pepper. Close the lid and bring to high pressure. Adjust the heat to maintain it on high for 70 minutes. Cut off the heat and allow the PC to lose its pressure naturally. That will take about another 15 minutes. Remove it to a platter, cover with foil, allow to cool somewhat.

Cut the cabbage in half, remove the core and cut each half in thirds. Put in the pot, submerging as much as you can in the liquid. Cook on high for 4 minutes, then quick release the pressure. You might need to cook the cabbage a little more, but I never have had to.

Serve with Guinness and lachrymose Irish music. John McCormack's "I Hear You Calling Me" would do nicely.

Thanks kframe - I'm going to look up the Presto and some others and see.

gina - LOL!!! I hear ya!

Thanks Arley! Copied and saved your post.

Hoo! Just finished supper--the corned beef was tender, juicy and full of flavor--an absolute sodium rush, to be sure, but as long as I don't do that every night I guess my arteries can stand it.

There's no way I'd have done that in an ordinary stockpot and watched it for hours. Even though it took nearly an hour and a half even with the PC, most of that time I was watching TV. Once it comes up to pressure, you can turn down the flame to low and leave it alone.

BTW pressure cookers are very popular in parts of the world that have high energy prices. They are quite energy efficient because they cook things faster.

Dang it.........you guys are gonna MAKE me drag mine out of the garage, aren't ya???

I have a 6-qt that I've never used. Can't remember the brand, but I bought it at a garage sale for $14.

OK, OK, I'll find it this weekend..........
I guess there's no point in having it if I'm not going to use it....

...shuffling off.....

Deanna

count me in as a person who loves the crock pot. I like a good roast cooked rare, but pot roast and corned beef are perfect items for crock pot cooking. I also use mine for swiss steak, chop suey and various bean dishes.

Mine is a very old Presto with the "jiggler" that I got for a wedding present in 1978, I've replaced the gasket once and it's still going strong. I think it's a 6 quart.

I'm sitting here at work with my salad, but I really WANT pot roast.

Annie

I have toyed with the idea of a PC but time is rarely an issue with me. Is there a reason, other than time saving, to buy a PC. Better flavour, texture etc? Believe me I'm looking for an excuse for another toy...I mean tool...but the time thing isn't enough for my situation. Should bought one when I was working and time was tight! LOL

Time isn't an issue with me either, I just love it when I'm in the mood for black eyed peas or chicken soup and it can be ready in less than an hour compared to 3 or more.

You don't have to soak the beans overnight, just put em in there and let er go!

I think I love it for it's convenience.

And brown rice in 18 minutes is a big time saver, IMO!

I grew up with Mom's stewed beef cubes in gravy over rice, noodles or potatoes - yum! - talk about comfort food. In the past week I did pinto beans, rice, turkey chili, and a batch of food for the pooch in my Presto 4 qt. stainless PC.

If I had the room for it, I might consider buying a second, larger pressure cooker. The 4 qt. is fine for my needs, but a larger one would allow me to cook for company too.

Deanna, be sure to check your rubber seal around your PC if it has one. Make sure it is not dried out, cracked, or brittle. If it is, you may need a new one.

Add bottom round to the list of great pot roast meat!

I have a Megafesca PC, a gift from BF Bob's late mom. It is an 8 qt and fabulous.

Beef barley mushroom soup in 40 minutes.

Tuscan bean and escarole in 20.

Terrific thing-a-ma-jiggy.

I'm going to try corned beef that way, hum....

Bubbe

chase, I use the pressure cooker for Ashley's chop suey because it takes the tougher cuts like round and makes it fork tender. I also use it to cook those tougher old stewing hens for soup.

My round steaks tend to be a bit tough because they aren't a really tender cut to begin with. Add the super-lean, grass fed tendencies of my homegrown beef and I could still be chewing tonight's round steak sometime tomorrow. A little time in the pressure cooker, though, and it's plenty tender. Not rare, of course, but tender.

Annie

I got a Fagor Rapida for Christmas and I really like it. It's finicky as all get out, but once it's pressurized, I'm good to go. I think I will ask for a Kuhn Rikon for my birthday later this year.

Question about the pot roasts: In many recipes I've found, you have to use a pressure cooker roasting rack/steamer rack. Do you have to use one, or can you cook the pot roast without it?

I made boiled peanuts in my PC last night in 2 hours!!!! Usually, they take something like 12-16 hours in the crockpot! Whew!

I love my crockpot, too.

The pot roast that I did over the weekend is a slightly modified version of Alton Brown's recipe from Food TV.

I've done it in the oven, I've done it in the slow cooker, and now I've done it in the pressure cooker and they have all turned out fantastic.

Yes, I love a rare roast, too, but the kind of meat you use for a pot roast just isn't suited for cooking rare. Too much connective tissue.

oooh good idea Kathy - about the boiled peanuts.

Teresa, I keep forgetting about brown rice. I just bought more envelops for your 3 envelope pot roast. I added sweet onions and mushrooms last time and it was yummy.

OT: I have a PC from QVC that I have never used because the locking handle came off (it slides towards the center of the lid to lock). The ball bearing and screw are so tiny that I can't get it back together. I was thinking of taking it to a watch repair shop. Doable?