When Phyllis was redistributing her items during the move, I mentioned that I needed a new crock-pot. “Don’t buy one,” she said “I have a brand new one that you can have!” Once she was “settled” in my house, she mentioned that the crock-pot was in a box in the garage. I went out to retrieve it only to find that it was not a crock-pot, but an electric pressure cooker. When I told her it was not a crock-pot, but an electric pressure cooker, her reaction was “Oh, let’s try it out. We will cook a pot roast!” Now my mind flash backed to being a little girl at my grandmother’s house and watching that pressure cooker spew and sputter on the stovetop as green beans or beans were cooking. I remember the fear that I felt just knowing that that thing was about to explode. So I thought to myself, “Great, we are going to blow up my kitchen!”
Well, I walk in the kitchen a few nights later and there are Phyllis, Neal and my husband, Allen, all standing around this wonderful machine that is going to produce our fantastic supper in an hour. All the ingredients had been added and we were about to plug it in and wait for the pressure to build up. I wish I had taken a picture of four adults standing around this tiny pot. I am sure we made quite a scene, just waiting for something to happen! Luckily, everything worked perfectly and an hour later the timer went off and we let Neal release the pressure valve (after all, he is a fireman!). We sat down to a wonderful meal of roast, potatoes and carrots. Job well done!
Wouldn’t it be great if we all had a pressure valve that we could just release every now and then to let off steam? You know, in some way we do have that in our lives…we have friends, family and co-workers who let us vent whenever we need to!
- 1 (3-pound) chuck roast
- 2 tablespoons vegetable oil
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon ground black pepper
- 4 cups peeled and coarsely chopped sweet potato
- 2 cups chopped yellow onion
- 1 cup chopped celery
- 1 (14.5-ounce) can diced tomatoes, undrained
- 1 (10.75-ounce) can beef consommé
- 1⁄2 teaspoon ground cinnamon
- 1⁄2 teaspoon ground cumin
- 1⁄2 teaspoon smoked paprika
- 1⁄2 teaspoon ancho chile powder
- Heat a large nonstick skillet over medium-high heat.
- Rub roast with oil. Season with salt and pepper. Cook in skillet until browned, 3 to 4 minutes per side.
- Transfer roast to a 4- to 6-quart slow cooker. Add sweet potato, onion, celery, and tomato.
- In a medium bowl, combine consommé, cinnamon, cumin, paprika, and chile powder, stirring well. Pour over roast.
- Cover and cook on high until meat is tender and potatoes are cooked through, 4 to 5 hours.
- Beef consommé can be found in the canned soup aisle of your local grocery store.
What recipes do you like to cook with a pressure cooker?