4 Reviews of Italian Potted Beef-Pressure Cooker

From: kiwidutch

On Oct 31, 2003

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 !

From: Neaner

On Dec 18, 2002

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.

From: petlover

On Mar 15, 2008

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.

From: patrick clifford

On Mar 27, 2002