JEN’S PRESSURE COOK POT ROAST


5 lb. beef rump roast
Salt & pepper, to taste
1/3 cup all-purpose flour
¼ cup vegetable shortening
2 (1-oz.) packages dry onion soup mix
2-1/2 cups cold water or as needed
8 potatoes, peeled & halved
3 onions, peeled
½ cup cold water


1. Season roast with salt & pepper on all sides; coat roast with flour (reserve left over flour for gravy).

2. Melt shortening in a pressure cooker over medium high-heat. Brown roast on all sides in hot shortening. Sprinkle onion soup mix over the roast. Pour in at least 2 cups water; use 1 or 2 cups more if beef is tough or to reach the minimum amount recommended by the pressure cookers manufacture.

3. Seal the lid and bring the cooker up to full pressure over high heat. Reduce the heat to low, maintaining full pressure, and cook for 1-1/2 to 2 hours.

4. Release the pressure and test for doneness; the meat should be fork-tender. Add potatoes and onions, make pressure cooker to full pressure. Making sure the vegetables are submerged in the cooking liquid (you may need to arrange the roast on top of the vegetables or add more water.) Seal the lid and return the pressure cooker to full pressure.

5. Reduce heat to low, maintain full pressure, and cook for 10 minutes. Release the pressure, transfer meat and vegetables to a serving platter.

Yield: 6 servings