You can make this in a pan in the oven, but it will take about 4 hours to cook, who has the time.
Pot Roast in a Pressure Cooker
Servings
6 Servings
Ingredients
- 1 2lb. chuck roast
- 2 teaspoon coarse salt
- 2 teaspoons cumin
- 1 tablespoon oil
- 1 medium onion chopped
- 5 Cloves garlic crushed
- 11/2 cups tomato juice
- 1/3 cup balsamic or red wine vinegar
- 1 cup pitted green olives
- 1/2 cup raisins
Instructions
Preparation
- 1 Heat oil in the pressure cooker over medium high heat with the lid open. Rub both sides of the meat with salt and cumin. When the pan is hot, brown the meat on both sides and remove to a plate. 2 Add the onion and garlic, stir constantly until softened. Add the tomato juice, vinegar, olives and raisins. Bring to a boil and reduce for 20 minutes. 3 Place meat back in pot, cover with lid and seal. Bring to pressure and cook for 45 minutes. Turn off the heat and allow to slowly release pressure. 4 Remove meat and slice. Puree sauce in the pot with immersion blender, then add the sliced meat back and simmer for another 10 minutes or until ready to serve.
Special instructions
- You can make this in a pan in the oven, but it will take about 4 hours to cook, who has the time.
I would probably follow the first part of the instructions and then set the crock pot on high for 3-4 hours.
If I were to use a crock pot instead of a pressure cooker, since I do not have one; how many hours and what temperature would I set it for?