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Pot Roast in Rice Cooker




Source of Recipe


Lisa Rowley (Lisa near LAX)


Recipe Introduction


From RecipeZaar - http://www.recipezaar.com/Pot-Roast-in-Rice-Cooker-225508


List of Ingredients




4 lbs beef chuck
4 cups gf beef broth (or good quality canned gf broth)
4 small potatoes, scrubbed and halved
2 teaspoons minute tapioca
1 large onion, peeled and cut in eighths
2 cups baby carrots
1 celery rib, sliced
1 bay leaf
4 garlic cloves, sliced
2 tablespoons ketchup
12 ounces gf beer (or other desired liquid)
salt and pepper (to taste)


Recipe



Layer all ingredients in rice cooker in order listed.

Leave on KEEP WARM setting for 24 hours.

NOTE: Do not use COOK setting as that’s too harsh of a boil for pot roast.

The KEEP WARM setting is 180-185 degrees and will cook the pot roast perfectly and the vegetables will stay whole and beautiful. Check for seasoning before serving.