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DUMMIES eTIPS: Food, Home & Garden
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TODAY'S eTIP(TM): Easy Sunday Dinner: Pot Roast
This pressure-cooker recipe is the starting point for good pot
roast. It's a very simple and basic recipe. You can add
vegetables if you want or leave them out. Regardless, the meat
always comes out tender and flavorful, with plenty of gravy for
spooning over mashed potatoes or noodles.
Sunday Pot Roast
Preparation time: 20 minutes
Cooking time: 60 minutes under pressure
Pressure level: High
Yield: 6 to 8 servings
2 tablespoons all-purpose flour
2 teaspoons salt
1/4 teaspoon pepper
3- to 4-pound boneless, trimmed chuck or rump roast
1 tablespoon olive oil
1 small onion, sliced
1 bay leaf
1-1/2 cups beef broth, red wine, water, or any combination
Salt and pepper to taste
1. Combine the flour, salt, and pepper. Rub into the roast.
2. Heat the olive oil in a pressure cooker over high heat.
Add the roast and brown evenly on all sides.
3. Add the onion and cook for 1 minute. Add the bay leaf.
Remove the meat to a platter or dish. Place the steaming
basket in the pressure cooker. Place the browned meat in the
steaming basket. Add the beef broth.
4. Cover and bring to high pressure over high heat. Lower
the heat to stabilize the pressure. Cook for 60 minutes.
5. Remove from the heat. Release the pressure with a
quick-release method. Unlock and remove the cover. Test the
roast with a fork. The fork should penetrate easily. If not
tender, cover and cook under pressure for an additional 10
minutes.
6. Remove the roast and the steaming basket. Cover and let
sit for 10 minutes before slicing.
7. If the gravy isn't thick enough, bring to a boil,
uncovered, and cook until reduced. Season with salt and
pepper. Remove and discard the bay leaf. Slice the roast
against the grain and serve with the gravy.
For more information like this, get a copy of Pressure Cookers
For Dummies [
http://portal.hungryminds.com/etip.asp?topic=dd18&promo=FeaturedTitles&link=www.dummies.com/WileyCDA/DummiesTitle/productCd-0764554131.html
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by Tom Lacalamita.
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