In article >, Andy <q> wrote:

> To fit a large pot roast or other large meat in the p-c, I figure to slice it
> in half. Questions are, do I just stack them one on the other? Should they
> sit above the liquid on a trivet?
>
> My virgin p-c doesn't have a 2/3 "full" line so how should I figure it, by
> quart capacity or height?
>
> Thanks,
>
> Andy

Hoo.

Depends on what you want.

Overfilling a PC is a recipe for mount vesuvius, NEVER fill it more than
2/3 to 3/4 full! I just eyeball it.

If the roast is that large, just cook 1/2 of it and save the other 1/2
for later. If you can stuff it in side to side, that will work. The most
important part is that the food not come near the top of the pot to
block the rocker or safety vents.

Do place ALL food on the internal trivet to prevent scorching. I never
cook without my Iris trivet. Learned it the hard way. <G> Scorched rice
is nasty.

Remember that you will lose some liquid during the pressuring process as
steam escapes out the pressure rocker.

For instance, I did calves foot jelly 2 days ago involving 2 calves feet
and some veggies pressured for 1 hour. (It takes that long to melt those
things! Most meat is done in 10 to 20 minutes depending on the meat). I
filled the pc 3/4 full of liquid. When I was done, it was down to less
than 1/2.

For a pot roast, I'd fill it 1/2 full and not worry about the meat being
in the water.

I take it you are using a chuck roast? Try 20 minutes. If it's not done
enough, bring it back up to pressure for another 10, but 20 really
should be enough.

Good luck! :-)

Be sure to brown the roast first!
--
Peace, Om

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