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The last time I made one of these, I used my small pressure cooker (which was lost while moving ), browned it, added some cut up onions and about a cup and a half of water, pressured it for about 1 1/2 hours. After it was done, I removed it and added my potatoes and carrots to the drippings, repressured them for about 8 minutes, and I had pot roast and veggies pdq. I have not bought a new cooker yet, as I have discovered the ease of making a roast in the oven. I was doing it previously the way I always saw Mama doing it - in her pressure cooker.
you know CFlouke, I do have a pressure cooker somewhere I have never used but I don't think I want to try this piece of beef in it. Didn't realize anybody used pressure cookers anymore. maybe I will start a pressure cooker thread. here goes.....
Tip roast is awesome for sandwiches hot and cold. I like to herb crust mine and slow cook it on the BBQ. I use s drip pan with wine and water in the bottom to catch the juices and make an au ju to go with it.
Tip roast is awesome for sandwiches hot and cold. I like to herb crust mine and slow cook it on the BBQ. I use s drip pan with wine and water in the bottom to catch the juices and make an au ju to go with it.
Great. Now I'm hungry.
That sounds delish, Bulldogdad.
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I used to think all "Sirloins" were from the loin part of the cow but a chef friend told me that only the Top Sirloin is from the loin. Sirloin Tips are actually from the Rump-Round portion, so they're not very tender at all.
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), browned it, added some cut up onions and about a cup and a half of water, pressured it for about 1 1/2 hours. After it was done, I removed it and added my potatoes and carrots to the drippings, repressured them for about 8 minutes, and I had pot roast and veggies pdq. I have not bought a new cooker yet, as I have discovered the ease of making a roast in the oven. I was doing it previously the way I always saw Mama doing it - in her pressure cooker.
^^^^
