{"id":1953,"date":"2013-04-03T06:30:22","date_gmt":"2013-04-03T12:30:22","guid":{"rendered":"http:\/\/www.pressurecookingtoday.com\/?p=1953"},"modified":"2021-09-20T07:08:03","modified_gmt":"2021-09-20T13:08:03","slug":"classic-pot-roast-and-potatoes","status":"publish","type":"post","link":"https:\/\/www.pressurecookingtoday.com\/classic-pot-roast-and-potatoes\/","title":{"rendered":"Classic Pressure Cooker Pot Roast and Potatoes"},"content":{"rendered":"

A classic pot roast and potatoes recipe made faster and more delicious in the pressure cooker. \u00a0Pot roast is one of the comfort foods that reminds me of the wonderful Sunday dinners mom cooked when I was growing up. It’s a meal I love to serve my family and making it in the pressure cooker gets me out of the kitchen in less than half the time.<\/em><\/p>\n

\"close<\/p>\n

Sunday I shared\u00a0a tip about using small potatoes<\/a> when making pot roast and potatoes in the pressure cooker.\u00a0Today, I’m sharing \u00a0the America\u2019s Test Kitchen,\u00a0Pressure Cooker Perfection<\/a>, Classic Pot Roast and Potatoes recipe the tip came from, adapted for the electric pressure cooker.<\/p>\n

Making\u00a0Classic Pot Roast and Potatoes in an Instant Pot<\/h2>\n
An Instant Pot is one of the most popular brands of electric pressure cookers. They are easy to use and your Instant Pot can help you create this delicious Classic Pot Roast and Potatoes!<\/div>\n

<\/p>\n

\"Pot-Roast-ATK-2-Pressure-Cooking-Today\"<\/p>\n

After the 1 1\/2 hour cook time the roast and potatoes are fork tender and flavored with the rich braising\u00a0liquid. America’s Test Kitchen boosts the flavor of the braising liquid by adding tomato paste and dried porcini mushrooms. It adds to the meaty flavor of the broth and makes a wonderful gravy.<\/p>\n

\"Pot-Roast-ATK-Collage-Pressure-Cooking-Today\"<\/p>\n

My butcher didn’t have a chuck-eye roast. He didn’t even seem to know what it was, so I used a regular chuck roast. I thought the mushrooms were a bit spongy after the 1 1\/2 hours cooking time, so I decided to strain the cooking liquid and used a fat separator to remove the fat and make a simple gravy to serve with the roast and potatoes.<\/p>\n

\"Yorkshire-Pudding-Pressure-Cooking-Today\"<\/p>\n

My daughter loves Yorkshire pudding with her meat and potatoes and gravy. (I think she was British in another life.) She whipped up a light and fluffy, golden brown batch of Yorkshire pudding for us to enjoy with our roast. Give this recipe a try. I think ATK may have achieved pot roast perfection with this recipe.<\/p>\n

For more information about cooking Instant Pot \/ pressure cooker pot roast, visit my Old-Fashioned Pressure Cooker Pot Roast<\/a> recipe.<\/p>\n