First of all, let me just say, I have MISSED blogging so very much! This last year has brought so many changes for us, specifically with me and my decision to return to the workforce. Going back to a 40+ hour work week has been pretty rough on me and my attempt to juggle life. Between work, my education, family, and Lord only knows what else – my website was sent to the back burner. I plan on changing that!
Around my birthday time, my Dad sent me this new contraption. When I opened the box, my husband took one look at box then back at me and I am pretty sure he rolled his eyes at me. This was kind of hilarious, if you know me, you know I have SO many small kitchen appliances already. What’s one more, right? My Dad pestered me FOREVER about using this cooker, finally, I gave in and picked a recipe. I decided to see if a pot roast really could be cooked in 30 and taste the same as one slow cooked for the day.
Let’s take a peek at what this contraption is. If you search out the Power Cooker, you will find all sorts of information. Click here and you will be taken directly to product page. The page suggests that the Power Cooker will: lock in vitamins and nutrients, infuses flavor without fats, 10x faster than slow cookers, and saves time and money. I have to say, this post roast came out DELICIOUS! Pa and I were very impressed, took about 45 minutes with prep and cooking. Definitely a plus to our collection of gadgets.
2-3 pound Chuck Roast
2 tablespoons oil
1 medium onion, chopped up
1 carrot, peeled and cut into pieces
1 celery stack, cut into small pieces
6-8 red potatoes
1 tablespoon tomato paste
1-1/3 cup beef broth
3 cloves garlic, I use minced garlic
Gotta Have It Steak Rub
1/4 cup red wine
First thing you want to do is prep everything. For me, this helps to make sure everything is ready to go when I need it.
Seasoning the meat is something I never really measure. It comes down to taste and I always taste the seasoning I am working with prior to applying to the meat I am cooking (or grilling). I happen to love the salty-garlic taste of Gotta Have It Steak Rub. I make sure to give the meat a good rub down, but I try not to over do it. Again, it really depends on your preference. I pretty much cover the meat.
Following the directions of the Power Cooker, I placed the inner pot into the cooker and then added the oil. I used vegetable oil for this one. Then I added the meat to the pot and pressed the browning button for chicken/meat. You want to make sure you brown the meat on all sides, which means you will be standing there, tongs in hand. But let me tell you, this thing cooks pretty FAST!
Once the meat has browned, remove from pot and reserve.
At this point I added the vegetables into the pot and cook for 2-3 minutes.
After the veggies have had a chance to cook, add the tomato paste and cook for 1 more minute. Then you want to add the herbs, wine, and broth. The original recipe (which you can find here – calls for 1 bay leaf and 1 sprig of rosemary, I didn’t have those so I used basil and rosemary).
This is the time I added the meat back into the pot, added the lid, and closed the pressure release valve. Reset the cooker to Beef/Chicken, select Time Adjustment and set for 25 minutes. Then walk away. When the timer has reached 0 the machine will switch to Keep Warm. Open the pressure release valve. Once the steam has completely released the dish is ready to serve.
Ma and Pa’s Side Note
I was quite impressed by this cooker. The food came out great and was easy to use. Pa said he could cut the roast like butter! The kiddos cleaned their plates and asked for more. I am not gonna lie, I was very skeptical about the cook-time claims made by the manufacturer, but it proved to be right on the money. Now I need to find where I placed the cook book the cooker came with so I can plan our next meal!