Krooked Pine Farm: Pressure cooker meal

Hey guys, hope everyone is doing well. The other day, I tried something new. Actually, this will be my third try at this meal. The first two times, I prepared it with pork chops. They came out excellent. This time, I tried it with a beef sirloin tip roast. Here is how I did it.

The players are

Sirloin tip beef roast

one cup of water

3 tablespoons of Worcestershire sauce

3 or 4 medium potatoes

3 or 4 carrots

1 medium onion

2 tablespoons of butter

salt

pepper

The original recipe did not call for olive oil but I added some to the butter

I also added some garlic powder with the seasoning

peel and chop the potatoes, carrots, and onion to rough bite sized pieces.

Add olive oil and butter to bottom of pressure cooker. Now, make sure you are using a pressure cooker, not a pressure canner. There is a difference.

While the butter and olive oil are heating up on medium high heat, season the meat with salt, pepper, and garlic powder.

Sear the roast on both sides to seal in the juices. Remove the roast to a plate for the next step.

After removing the roast to a plate, add the cup of water and 3 tablespoons of Worcestershire sauce to the bottom of the pressure cooker. Stir a little to bring up the bits that are on the bottom. Then immediately add the potatoes, carrots, and onions.

Then add the roast on top of the vegetables.

Put the pressure cooker lid on top and bring it up to pressure.

Once the weight starts to jiggle (is that a technical term?) set your timer for 15 minutes.

Once time is up, turn off the heat, reduce the pressure by cooling the cooker off under cold, running water.

Before you open the cooker, make sure all the pressure has been reduced. My particular cooker has a valve on the handle that will open once it has cooled down enough.