flyhigh

Interesting. I am 8 months carnivore so i just eat salt beef and lots of water. Gravy is not a option unfortunately. I will play with shorter cooking times and maybe lower cooking temps. I was hoping that time to allow the juices to redistribute throughout the roast was a solution. Just like cooking a steak and letting it rest. But I guess the pressure cooker forces the juice out. Maybe adding more liquid might help.

Hello I have recently purchased a pressure cooker and love the results so far. I have cooked mainly roast but find it dry. I am usally adding 1 to 2 cups of broth depending on the size of the roast. Usally 2 to 4 lbs cooked at 20 minutes per pound. The roasts are blade mostly so they are very lean cuts. I do sear each side before adding the liquid. I am finding they are very dry after cooking. Is that the nature of the beast with these lean cuts or is their a way to keep the moisture in the meat? Thank you to all who reply.