Cooking Roasts

I forgot to mention that the roast was even frozen solid! The one I mentioned above was a 5 pound frozen roast and I cooked it for 150 minutes in my pressure cooker. It's a shorter cooking time if it's thawed.

Dahlia said:

Those are some very good ideas! I will try both! I too have learned to cook the veggies separately as they get too soft and mushy if I don't

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That reminds me. Time to put the butternut in my oven.
I'll boil my other vegetables later

Dahlia said:

What is everyone's favorite veggies to go along with a home cooked roast and gravy? I usually have potatoes, carrots, onions, and cabbage.

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yes to all of those! Mom doesn't like cabbage in any form other than coleslaw or saurkraut so not in soups or roasts, but i love it. there's also turnips and swedes (rutabagas) but Mom's not into those either (if i grow them i have to cook them on days when she's out ).

Mom could live off mashed potatoes, gravy and stuffing, the more mushrooms and onions the better in any of those.

Dahlia said:

Are they super rare when you take them out?

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No, never; mostly pull apart with a fork. However, none are ever frozen at the start.

Using this cooker, which we've had for years. Im not sure why i bought such a big one, probably for some lesser quantity canning?
None the less; its become a “staple’ seeing use several times a week.
Artichokes in 15 min too!


In the early 70’s i cut meat for a living which has been helpful all these years since! A good friend once told me “butchering’s easy, you just cut away the part you don't want to eat”! Basically this is what i have done all these years. There’s only so many steak cuts on an animal and depending on which end of the animal your whacking on the remainder comes into the following categories around here. Fore or Hind quarters produce some good roast which are the easiest! Big chunks, any shape will do etc. Next down is what we call “Fajita” which is anything between Roast and grind. These are cut to strips as fajita meat would be so they cook clean and easily in a skillet and are useful in many way’s beyond Mexican food. Then there’s the grind which we try to limit due to the amount of work! Lazy, Lazy, Lazy! Just cut away the part you dont want to eat.

Mike