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Pot Roast (pressure cooker) Recipe

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This recipe for Pot Roast (pressure cooker) is from Laura and Alcyone's , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
4 lb. Bottom of the Round Roast (or chuck pot roast)
2/3 c. onion
3/4 tsp. dried basil
Salt and pepper
3 tbsp. oil

Mappy Doppy gravy (thickener)
Mix together
1 c. flour
1 c. cold water
Directions:
Directions:
Remove fat from meat

Add fat and a little oil to pressure cooker and heat until fat has rendered remove fat . Add meat and brown on all sides (this should take about 1/2 hour)

Add onion, basil, salt, pepper and 2 to 3 cups of water.

Cook in pressure cooker for about 1.5 hours. Shut off pressure cooker and let the pressure down on its own. This will take about 20 minutes then you should be able to open the lid.

In the meantime, in a glass or bowl mix flour and water until there are no lumps.

Plug the pressure cooker back on and turn on with lid off. Take the meat out and set aside.

To thicken the gravy add the mapy dopy (slurry) to the pot and stir in quickly and cook for 15 minutes until the gravy is thick and the flour has cooked. Add salt and pepper to taste.

Serve with boiled potatoes, green beans and carrots.
Number Of Servings:
Number Of Servings:
6 to 8
Personal Notes:
Personal Notes:
Secret of a good gravy is to brown the meat thoroughly.

 

 

 

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