Pressure-Cooked Pot Roast Saves Time in Kitchen

The other day, I rushed home with little more than an hour before dinnertime. I had planned to serve a beef pot roast, but it was still in the freezer.

You think I am going to tell of my experiences microwaving pot roast. Wrong. I’m going to tell you how I cooked the meat in my pressure cooker, while microwaving the potatoes to go with it.

In truth, I did a little microwaving at the start of the roast’s cooking. I microwaved the roast for about two minutes, until I could remove it from its tray and wrappings. I turned the roast over, set it on a microwave plate and continued to microwave it about five minutes more. Then I cut it in half--carefully with a heavy knife.

My boneless roast was small, about 2 1/2 pounds and only about two inches thick. Pressure cooker manufacturers recommend small pieces of meat for fastest cooking for the same reason as microwave manufacturers do: The heating energy (in this case steam) can surround and penetrate small pieces fast.

I placed the two halves of the well-trimmed round tip roast, frozen sides out, in the pressure cooker along with broth and seasoning vegetables. For fast cooking, I used 15 pounds of pressure. I cooked the roast for 45 minutes.

While the roast was cooking, I had time to peel, slice and microwave carrots. Then I microwaved some scrubbed potatoes to serve with the gravy. The result was a scrumptious, old-fashioned-tasting and satisfying meal, which my family really enjoyed.

It’s a good example of how you can combine various kitchen appliances with your microwave oven to get the best of all cooking worlds.

Always follow the manufacturer’s directions for your own pressure cooker. At 15 pounds pressure, you can usually cook most recommended foods in about a third of the time it takes to simmer them on the stove. It takes about one half or more time at 10 pounds pressure.

Since this recipe is for a roast, a solid food, you can fill your pressure cooker up to full. With liquid foods such as soups, never fill your cooker more than half full. Check the pressure cooker to be sure the roast fits before starting this recipe--my cooker holds six quarts, but my roast would have fit a smaller cooker. If desired, you can brown the roast first in a little fat before adding the other ingredients. Because I served my roast and vegetables with gravy, I did not feel this was necessary.

PRESSURE-COOKED POT ROAST WITH MICROWAVED VEGETABLES

1 well-trimmed boneless beef pot roast (about 2 1/2 pounds), about 2 inches thick

1 cup chopped celery

1 cup chopped onions

2 tablespoons instant beef or chicken bouillon granules

1/4 teaspoon black pepper

3 1/2 cups water

1 pound carrots, peeled and sliced

Salt, optional

Dill weed, optional

4 to 6 medium potatoes

1/4 cup cornstarch

If roast is frozen, microwave at HIGH (100% power) 2 minutes or more, until wrapping and meat tray can be easily removed. Place unwrapped roast on microwave plate and continue to microwave until meat can be cut in half crosswise. Refrigerated roasts will probably also cook more evenly and fit pressure cooker better if cut in half.

Distribute celery and onions evenly in pressure cooker. Sprinkle with bouillon granules and pepper, then add roast halves, frozen (or cut) sides to outside. Add 3 cups water. Adjust top and set pressure for 15 pounds. On stove, heat cooker at high setting until pressure is reached (gauge will jiggle), and then start timing roast, about 45 minutes for frozen, about 35 for refrigerated.

Place carrots in 1 1/2-quart microwave casserole containing 1/4 cup water and 1/8 teaspoon salt. Cover casserole and microwave at HIGH 7 to 10 minutes, until just tender when pierced with fork. Sprinkle with dill weed and let stand, covered, until serving.

Scrub potatoes and pierce with fork. Arrange potatoes in microwave oven in circle on sheet of white paper towel. Microwave at HIGH about 3 minutes per potato, rearranging after about half of total time.

When pressure cooker time is up, remove from heat and let stand about 5 minutes before cooling top with cold, running water (or letting stand at room temperature) until pressure is normal.

Open cooker and remove roast to cutting board for slicing. Add cornstarch mixed with remaining 1/4 cup cold water to hot broth. Bring to boil on stove, and allow to boil 1 minute, just until thickened and clear. Serve hot gravy over sliced meat and potatoes that have been cut lengthwise and mashed open, along with carrots. Makes 4 to 6 servings.