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  1. #1
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    Jul 2011
    Sunny South Texas, USA

    Pot Roast with OR

    There are a lot of ORs in here. This OR that... LOL!

    I am actually making it in my pressure cooker, after a day of dilly-dallying around looking at pressure cookers and such. Y'all inspired me.


    Traci's Pot Roast (Slow Cooker or Pressure Cooker)

    1 pot roast, about 2 pounds (chuck, round, rump)
    .5 T butter
    1/4 c chopped onion, or 2 t onion powder, or 2.5 t chopped dried onion
    1 c quartered mushrooms
    1.75 c water, with all the other ingredients, you want to end up with 2.5-3 C liquid
    1/8 c ketchup or tomatoe paste or salsa or BBQ sauce
    1/8 c dry red wine, or beer, or nothing (myeh, whatever you have handy & sounds good)
    1 T prepared Dijon mustard or 2 t of prepared Horseradish
    1.5 T Worcestershire sauce
    2 t beef boullion (I use low-salt boullion, but some folks need that salty taste)
    1 t pepper
    4 cloves garlic, minced or 1 t garlic powder or 4 t of the fridge's minced garlic jar
    2 T cornstarch (2 c of liquid to 2 T of corn starch to make gravy)

    Trim visible fat from roast; place in cooker. I do not bother browning meats before pressure cooking or slow cooking. I don't even saute the vegetables - believe me, they'll cook.

    If using a pressure cooker OR a slow cooker, just place the meat in the bottom, and mix up the remaining ingredients cold/raw - EXCEPT the cornstarch. Cornstarch is for gravy makin'.

    Pour mixture over meat.
    I lay the pat of butter on the top of the meat for flavoring and moisture, since I remove every trace of fat from my meat.

    Slow cooker: Cover and cook on Low about 7 to 9 hours.
    Pressure cooker: cook for 30 minutes after rocker begins steady rock. (15 minutes per lb. thawed, frozen is 25 min per lb.)

    Remove meat and slice or cut up. Keep meat warm. Verify that you have about 2.5 c of meat broth in the bottom of your cooking pan.

    In slow cooker, turn to HIGH. Dissolve cornstarch in a little cold water; stir into broth left from meat. Cover and cook on HIGH 15 to 20 minutes or until thickened.

    In pressure cooker, turn heat back on. Dissolve cornstarch in a little cold water; stir into broth left from meat. Do NOT return the pressure cooker's top, just use it as a pan and cook gravy until
    thickens. Takes about 5 minutes, and you may have to add a little more liquid... maybe.

    Alternate: skip the cornstarch, and just add a cup of rice to the meat broth, make rice with it. I prefer gravy, though. ;0) [rice pressure cooks in five minutes of rocking]

    Serve gravy with sliced pot roast.
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    Last edited by LariP; 01-20-2013 at 12:57 PM.

  2. #2

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