Pot Roast, Easy Pressure Cooker
- beef eye of round roast or chuck roast about 2 to 3 lbs.
- seasoned salt and freshly ground pepper, to taste
- 1/4 c
- all-purpose flour
- 2 Tbsp
- crisco oil or olive oil
- 2 medium
- yellow onions, peeled and cut into large chunks
- 3 stalk(s)
- celery, cut into large chunks
- carrots, cut diagonally into chunks
- 4 c
- bay leaves, dried
- envelope lipton® recipe secrets ® beefy onion
- envelope lipton® recipe secrets ® onion mushroom
- 2-4 dash(es)
- kitchen bouquet, opt. for browning gravy
How to Make Pot Roast, Easy Pressure Cooker
- 4* To make the gravy, remove roast and vegetables, cover with foil to keep warm. Strain the liquids into a saucepan, reserving 1 cup of meat juices for gravy. In saucepan, over medium heat bring meat juices a boil.
Meanwhile, in a small bowl, add 2 tablespoons flour to ¼ cup COLD water, whisking together to remove lumps. Then return flour mixture to pan; cook 2 minutes or until slightly thick, stirring constantly with a whisk.
- 5* To make noodles, in a large saucepan, add butter and remaining meat juices. When the meat juices come to a boil, add 2 tablespoons parsley and 3 cups dry egg noodles. There won’t be enough meat juices to cover noodles and that's ok, because you want the noodles to absorb most of the meat juices. Cover and cook until the noodles are al dente, stirring occasionally so noodles on top won’t dry out.
- 6TIPS TO CREATE FASTER, HEALTHIER, TASTIER MEALS WITH PRESSURE COOKING, SAFELY!!!!!
For all of you that heard horror stories about pressure cookers, I'm so sorry! Let me just say . the pressure cooker doesn't have a brain or mind to think or act on its own... It's what you do OR don't do will determine the success or failure in cooking with a pressure cooker;
To the point, only YOU have the control over the pressure cooker. The convenience, ease, and (yes!) safety of the modern pressure cooker will put your dinner on the table fast—and make it tastier, as if you spent the whole day at the stove.
Here are some safe guidelines to help ease your minds:
- 7* Keep rubber gasket clean and in good shape:
The gasket is the ring of rubber that lines the lid of the pressure cooker. If the gasket looks cracked or broken, replace it immediately. You might need to order the gasket online if you can't find it locally. Use parts that come from the pressure cooker’s manufacturer to ensure the proper seal
- 8* Follow the instruction manual:
Read the instructions several times before diving into a recipe.
- 9* Measure liquids precisely:
This is critical to increase the cooker’s pressure. Follow a recipe to make sure the amount of liquid is correct.
- 10* Don't overfill the pressure cooker.:
Careful measuring is a must. Some foods, such as beans, expand when they cook, and you need to allow room for this.
- 11* Be careful with frothy foods:
Frothy foods can block the steam valves and the pressure-release vents on your pressure cooker. Foods that froth include pasta, rhubarb, split peas, oatmeal, applesauce and cranberries. When cooking these foods, follow a trusted recipe and make sure the quantity in the pot is well below the recommended maximum-fill line.
- 12* Release the pressure safely.:
Typically, removing the pressure cooker from the stove and letting it cool until the pressure drops to the safe range release the pressure. The cold-water release is another way to release pressure by running cold water over the lid of the cooker. Each pressure cooker operates differently, so consult your instruction manual.
Pressure cooking saves you time cooking and heating up your home which is great during summer!!!
Happy cooking, Cyann :)