Well, DH cooked a small venison roast, short ribs of beef and a large pork roast, all at one time. He covered the venison roast in a mustard rub, and removed it first. We had that for dinner, and it was delicious. It made us really happy when the neighbour who had given it to us had a taste and seemed surprised that it was so deliciously tender.
We had the shortribs the next day, warmed up in the microwave, as we cooked the vegetables. Also delicious. His barbecue sauce was fantastic, and the ribs were as tender as any he has cooked in the pressure cooker, or in any other way.
We have been working away on the pork roast. We had it hot, and cold, sliced, as a meal and in sandwiches. I love the way the flavour goes through the entire piece of meat, no matter how big it is.