First time making pot roast, used 2.3kg (5lbs) blade roast cut. Was worried about the cook time, might need to experiment later. This is what I did:
- sear the meat in the IP, take it out
- deglaze with butter, add onion 3 min
- add worcestershire sauce, garlic, carrots and celery, 2 min --> try skipping carrots and celery here next time
- roast back in, add quartered cremini mushrooms around --> mushrooms were great! did not disintegrate, soaked in sauce, very tasty
there was no more room left for more veggies, so I steamed carrots and potatoes on the side
- cook on high pressure for 80 min + 25 min natural release (took about 2 hours all together with the pressurizing) --> roast was falling apart on the outside, I liked the texture, but the flavour of the meat was a bit bland; the inside was cooked but not falling apart, I would have preferred that
- steamed potatoes and carrots (20 min - could've been less), steamed mushrooms, added all to the gravy. Steamed potatoes were amazing! carrots were okay, mushrooms were most delicious in the pot
Next time:
- try smaller cut of meat ~3 lbs
- try aluminum foil veggie pouch for potatoes and carrots
- cook all mushrooms in the pot
Next next time:
- Try slow cooker
