Pressure-Cooker Pot Roast
Why This Recipe Works
Most pressure-cooker pot roast recipes sell themselves on speed alone, often producing overcooked vegetables, fatty meat, and bland, watery gravy. In order to put the pressure cooker to work for us, we made a few key adjustments. First we split the roast into two smaller pieces to speed cooking and allow for better trimming of fat. We decreased the liquid in the pot to account for very little evaporation. And we also chose to purposefully overcook the vegetables and then puree them into the gravy for better flavor and consistency. Finally, we added some baking soda to encourage the flavorful Maillard reaction in the pressurized pot.