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    Pot Roast


    Source of Recipe


    carnation037

    List of Ingredients




    For Crock Pot
    3-4 pound beef rump or chuck roast (you can also use arm roasts)
    1 teaspoon salt
    1/2 teaspoon seasoned salt
    1/4 teaspoon paprika
    1 tablespoon instant minced onion (can substitute onion powder, but use half
    as much)
    1 cup beef stock

    For Pressure Cooker
    increase beef stock to 2 cups

    Recipe



    In a bowl, combine salt, seasoned salt, pepper, paprika and minced onion.
    Rub all sides of the meat with this mixture. In a slowcooker or crock pot,
    combine seasoned beef with onion and bouillon. Cover and let cook on low for
    8-10 hours (50-60 minutes in pressure cooker) or until meat is tender. 4.
    Remove from pot; slice.
    Notes:
    If gravy is preferred (the plain juices are phenomenol though) thicken
    juices with flour dissolved in a small amount of cold water after removing
    meat from pot. For more on making gravy, see our gravy primer.
    If desired, vegetables such as potatoes, carrots, white onions, celery,
    mushrooms or turnips may be added with the bouillon and cooked at the same
    time.
    Favorite Pot Roast (adapted for the pressure cooker)
    For the pressure cooker, you need more liquid. I've doubled the beef
    bouillon in the recipe. When converting crockpot to pressure cooker, the
    cooking time is cut way down. 8-10 hours on low in the crockpot is about
    50-60 minutes in the pressure cooker under 15 pounds of pressure and a
    little longer under 10 pounds of pressure (perhaps an hour and 15 minutes).
    In a bowl, combine salt, seasoned salt, pepper, paprika and minced onion.
    Rub all sides of the meat with this mixture. In pressure cooker, combine
    seasoned beef with onion and bouillon. Place lid on pressure cooker, lock
    down and cook under 15 pounds pressure for 50-60 minutes. Bring down
    pressure either naturally or use the water method. Meat should be tender
    when you open the cooker. (If not, you can put the lid back on and pressure
    cook for another 10-15 minutes). Remove from pot; slice.
    Notes:
    If gravy is preferred you can thicken juices with flour dissolved in small
    amount of cold water. Just bring the pressure down, open the cooker, and
    then add flour and put on low-medium heat until everything thickens (you can
    remove the meat first and just thicken the juices if you like). -If desired,
    vegetables such as potatoes, carrots, white onions, celery, mushrooms or
    turnips may be added with the bouillon and cooked at the same time with the
    meat. Makes 6-8 servings.

    Recipe courtesy www.FabulousFoods.com

 

 

 


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