How to Cook a Perfect Pot Roast Every Time

March 16, 2020 • 0 comments

Know where your beef is from (front or rear), and you’ll know how to cook it. a pot roast comes from the front of the animal and therefore must be cooked for a long time. The meat will be tasty and tender when cooked correctly.

Prep Time: 10 minutes
Cook Time: 1 hour
Servings: 8

Ingredients

(2-3 pounds) Pot Roasts (Chuck, Shoulder, Clod, Rump, or Bottom Round )
(2-4 cups) Water
(1 TSP) Salt, Pepper
(4-5 whole peeled garlic cloves) Garlic Cloves
(2-3 cups - Optional) Rice
(What ever you have on-hand) Carrots, Onions, Potatoes

Directions

Using an Instant Pot or Pressure Cooker

Add water (1 cup per pound), and salt, pepper, and garlic cloves (no need to chop, just peel and add. Cook at pressure for 45 minutes.

Frozen Roast?

Is the roast frozen solid? No problem; add an hour (at least 20 min/pound) or about 2 hours total.

Rice Option

Release the pressure, open the cooker, remove the roast and add rice (1 cup for each cup of liquid you added initially.) The rice will absorb the broth left-over from cooking the roast. Set the Instant Pot for rice, and 15 minutes later, enjoy a delicious roast with tasty rice.

Vegetable Option

Skip the rice step

Release the pressure, open the cooker, and add vegetables

Reseal and bring to pressure

Cook about 5 minutes

Release pressure, let the vegies cool and serve.

by Carole Soule