When I was young, Sunday dinners seemed to include either a chicken or a beef roast. They both required longer cooking times and were more expensive than the usual nightly weekday meals. Plus, it was then a treat and something to look forward to after church. They were not quite equal in my eyes, though. I liked my mom’s chicken, but I loved her beef roast.
My mom made her’s in the oven; my sister makes her’s in the crock pot; but I want more immediate results than either of those methods allow. Thus, I found a method in the pressure cooker that works for me.
Instead of taking 3 to 4 hours or more, my roast and sides are usually done in about an hour and a half. No, the roast is not exactly like my mom’s…she did not use herbs de providence like I do. However, I can cut it with a fork just like she did (and when I leave out the herbs, it tastes just like hers, too). The vegetables are also sweet and tender, but do lack that oven roasting quality…they are more like the crock pot roast… still delicious.