Pot Roast in a Pressure Cooker

The pot roast prepared in a pressure cooker is an effective method to reduce cooking times while preserving the flavor and tenderness of the meats. Here is a basic recipe you can follow:

Ingredients

• 1 kg of mixed meat for pot roast (beef, capon, hen, tongue, tail, muscle, etc.)
• 2 carrots
• 2 celery ribs
• 1 onion
• 2 bay leaves
• Coarse salt to taste
• Whole peppercorns to taste
• Water as needed

Preparation

1. Start by cleaning and cutting the vegetables: peel the carrots and cut them in half, clean the celery and cut it into sticks, and peel the onion leaving it whole or cut in half.
2. Take your pressure cooker and arrange the vegetables, bay leaves, a handful of coarse salt, and some peppercorns inside.
3. Now add the meat, trying to distribute it evenly to allow uniform cooking.
4. Cover everything with water, making sure not to exceed the maximum limit indicated by your pressure cooker.
5. Seal the pressure cooker tightly, place it on the stove, and cook according to the times recommended by the specific manual for your pot, which are usually about 45 minutes to 1 hour from the start of the whistle, depending on the cuts of meat chosen and the size of the pot.
6. Once the cooking time is over, let the pot release the pressure naturally or use the quick-release method if provided by your model.
7. Open the lid with caution only when all the pressure has been released.
8. Serve the pot roast hot with the vegetables and, if desired, with sauces such as green sauce, mustard, or horseradish.

Curiosity

The mixed pot roast is a very traditional dish in Italy, especially in the North, where each region and sometimes each city has its own personal touches. For example, in Piedmont, it is typical to add the “bollito’s bag”, a cloth containing aromas such as cloves, cinnamon, and others, which are immersed in the broth to gently flavor it during cooking.