I tried making a roast in a pressure cooker and it turned into a big
piece of rubber. The fatty outside was pretty tender but it was dry in
the middle. Is water supposed to cover the entire roast or is 3/4 ok?

I used a 2lb chuck roast, rolled it in flour and browned it with oil
in the pot. then added onions, seasoning, 1 can whole tomatoes, 1 cup
tomato juice and 2 cups of water. Put the lid on and boiled it on high
until the little pressure indicator popped up. After it started
hissing i brought down the heat to maintain the pressure and cooked
for 30 minutes. i did a quick release to open and added some veggies
and cooked for additional 5 minutes and let it cool down. I got this
recipe online somewhere. it called for a 3lb roast so i just reduced
the 40minute cook time to 30 and it still came out tough.

The veggies came out nice but the meat just shrank and was so tough
that i just ate the outside and fed the rest to my dog... he seemed to
like it though. I cooked some mexican beef recipes last week and the
beef came out so tender but this roast was all wrong.

Any tips?

Chris

"Chris M." > wrote in message
news
>I got this
> recipe online somewhere. it called for a 3lb roast so i just reduced
> the 40minute cook time to 30 and it still came out tough.
>
> The veggies came out nice but the meat just shrank and was so tough
> that i just ate the outside and fed the rest to my dog... he seemed to
> like it though. I cooked some mexican beef recipes last week and the
> beef came out so tender but this roast was all wrong.

If there was no liquid left in the pot after cooking (you didn't say), there
was too little water.

Also you probably cooked the meat too short, rather than too long, a time.
The directions I use call for a good hour.