Roast as a pressure cooker is the only way to cook one. Cut the roast in half use sauté button ( to sear the outside of the meat) add some oil to pot. When hot add roast, turning often. Off. Add your spices (no salt) and some water (there are lines on the inside of the pot = do not fill more than this. 1/2 way to line is OK.) Everyone else will say use chicken or beef or vegetable broth but they have too much salt. Attach lid. Press the Manual button and + until it says 90-94 minutes. When it is done you can let it coast or just unplug the pot. You're supposed to wait until the silver button in the lid drops allowing you to remove the lid. I'm always anxious to try it out so I use a knife and hold the silver button down (releasing steam/) Does not matter what size the roast is (usually 2 - 6 lb.) as long as it fits into the pot below the fill line. Cutting it into 2 or 4 pieces ensures more even results and helps fit a large on into the pot. Gene
