Beef Cross Rib Roast in a pressure cooker
I usually cook Rib Roasts in a slow cooker and I usually use the pressure cooker for pulled pork, strogonoff, soups. I didn't have enough time to slow cook the rib roast so I figured I'd use the pressure cooker. The roast was 3.25lbs. I looked up the time and it said 45 minutes. I cooked it and then I did a combo of natural and fast pressure relief. I then let it sit for about 10 minutes. It didn't come out like shoe leather but it was tougher than I expected as it definitely wasn't pull with your fork that I was expecting.
I browned the meat added sauteed chopped onions, a can of beef broth, a dry packet of ranch, a dry packet of brown gravy, and a dry packet of marinade. The gravy was yummy but the beef was a bit tough. Where did I go wrong? Cook too long? Fast release? Or just the way it is?