But all that is to say that I still am glad I have one, because there are certain things it does do really well. Today I’m sharing two of my favorite recipes that I’ve tried so far. First, a beef pot roast that took a chuck roast I got on sale and made it taste like short ribs, a way pricier meat. The gravy didn’t set, but I also didn’t take the trouble to separate the fat first, which I totally should have done. Also, the recipe gives you directions for either including the carrots from the beginning, which I did and they tasted like carrot mush, or adding them near the end, which I will attempt to do next time. However, this step will cause you to add more time to rebuild the pressure up again. But the beef really was delicious, and that’s what matters.