PRESSURE COOKED VENISON ROAST WITH GRAVY

Pressure Cooked Venison Roast with Gravy image

Provided by Millie Johnson

Categories Roasts

Time 1h30m

Number Of Ingredients 14

3-4 lb venison roast(s) (or beef)
3 c water
1 c beef stock
2 pkg gravy mix (i used 1pork and 1 brown)
3 Tbsp corn starch
1 Tbsp worcestershire sauce
1/2 c water
1-2 Tbsp olive oil
SEASONING MIX
1 tsp salt
1/2 tsp onion powder
1/2 tsp garlic powder
1/2 tsp paprika
1/4 tsp pepper

Steps:

1. Mix up seasoning ingredients and sprinkle on all sides of the roast. Save leftover seasoning.
2. Get a skillet hot then add olive oil. Sear meat on all sides.
3. To small pressure cooker add 2 cup water, 1 cup broth and 2 gravy packages and the leftover seasoning mix. Whisk together.
4. Add meat to pressure cooker. Take 1 cups water and deglaze the pan that you seared the meat in. Pour this into pressure cooker.
5. Put lid on and turn on high. Vent for 10 minutes then add weight on. Reduce heat to maintain pressure. For my altitude I cooked 1 hour and 20 minutes at 15 pounds of pressure. Check with your manual for your area.
6. Let pressure come down then remove top. Remove meat for carving and bring liquid to a boil. In a bowl add 1/2 cup water then mix in the corn starch. Add this slurry to the liquid and bring back to a boil.
7. Slice roast and place in serving platter/bowl. Pour up gravy for gravy boat and pour the rest over the roast.