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This was really great! Even the kids liked it! I served it with the sauce over rice. *zesty* people may want to add a couple teaspoons of Italian seasonings.
Came out great! I used a 3 pound chuck roast ( and 1/2 of everythibg else) - and I cooked under pressure for about an hour -- longer than the recipe says--for really soft meat. Thanks for the great recipe.
I'm allergic to mushrooms so omitted those, and discovered that the price of the equivalent of a chuck roast here in the Netherlands was ridiculously high, so substituted Sucadelappen (meat a little like chops which traditionally cooks for 2.5 hours on the stove top or in the oven) and it turned out great ! DH adored this recipe, I would have liked a little less tomato in the sauce, but that's personal preference, not anything wrong with the recipe as the meat was super tender and was just falling off the bones and as my first ever pressure cooker recipe was a definiate hit. It's going into my handwritten cookbook to join the family favourites. Thanks ! :)
Made a 3-lb. pot roast with recipe scaled down except for oil and mushrooms. Part of the roast was tender, but most was very tough; this is the first time using our preferred meat vendor that we have experienced this problem in a pot roast. To make the most of the veggies, after browning the roast on all sides, I removed the roast while I sautéed the veggies (minus mushrooms) for 3 minutes, then added the mushrooms for 2 minutes, before placing the roast on top. The gravy would be better thickened. Made for Zaar Cookbook Tag.
This was so fast and easy. I cut this down for 2 people. I used a eye of round roast instead. I added potatoes as I wanted to thicken the juices for gravy. I ended up using about 3 Tbs. of tomato paste. I learned how to use a pressure cooker about 6 months ago and been loving it ever since.