Pressure cooker pot roast from Cook's Illustrated Magazine, Jan/Feb 2014 (page 11)

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Notes about this recipe

  • Rinshin on November 02, 2018

    Added a small amount of tomato paste, anchovy paste and fish sauce. This made one of the best tasting pot roast. Loved the smooth texture and rich taste of the sauce from the pureed vegetables. The taste was so well rounded and I love to use this similar method when making beef stew.

  • twoyolks on January 17, 2014

    Both the beef and the sauce have excellent flavor. It also cooks very quickly. I served it with carrots boiled in salted water and potatoes boiled in salted water with garlic, thyme, and black peppercorns. They made a nice accompaniment.

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