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Pot roasting

The low energy way to cook

Pot roasting

Postby Julie » Tue Sep 07, 2010 5:53 pm

Not very exciting but a quick way to a hearty meal in a hurry. It's also a good way to use cheaper cuts such as shoulder and brisket because the pressure reduces the fat to liquid so there's less on the meat.
It's very simple; Place the meat in the bottom of the pressure cooker with at least a half pint of water. I don't bother with a trivet (just extra washing up), but you can use one if you prefer.
The cooking times booklet for mine said 25 mins but I cooked mine for 50 mins as it was mutton shoulder and a bit fatty.
Reduce the pressure and add the veg and potatos in the separator baskets. Bring to pressure and cook for a couple of minutes. Turn off the heat and let the pressure go down on it's own.
Remove the baskets and the meat and strain off the stock to skimaway the fat, then return stock to the pan to make into gravy.
One pot meal!
potroast 1.jpg
potroast 2.jpg
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