no you can use eather one
----- Original Message ----- 
From: "Sugar" <[EMAIL PROTECTED]>
To: <[email protected]>
Sent: Wednesday, September 17, 2008 9:02 PM
Subject: [RecipesAndMore] Re: Rice Cooker Pot Roast (10 cup Rice Cooker)


>
> Delma,
> This sounds good and easy.
> Does it matter what kind of flour we yuse?
> self rising, or the other?
> Syl
>
> Sugar Says:
> People are like stained glass windows:  They sparkle and shine when the 
> sun
> is out,
> But when the darkness sets in, their true beauty is revealed only if there
> is a light shining from within.
>
> ----- Original Message ----- 
> From: "delma bliss" <[EMAIL PROTECTED]>
> To: <[email protected]>; "OurKitchenTable2"
> <[EMAIL PROTECTED]>; "Peeps-Cooks"
> <[EMAIL PROTECTED]>
> Sent: Wednesday, September 17, 2008 6:57 PM
> Subject: [RecipesAndMore] Rice Cooker Pot Roast (10 cup Rice Cooker)
>
>
>>
>>
>> Rice Cooker Pot Roast   (10 cup Rice Cooker)
>>
>> 1 1/2 to  2 pound pot roast, I use chuck
>> 1/2 cup flour
>> 2 large yellow onions, thinly sliced
>> 3 1/2 cups beef stock or broth
>> 1 stick salted butter
>>
>> cut  the roast into chunks and coat with flour
>> add butter to rice cooker and  press cook. (You can also do the
>> whole
>> roast, floured and seared in  a large frying pan, Wolf's of course.)
>> when butter is melted, place  roast into RC, brown on all sides.
>> add onions and stock or  broth
>> secure the lid and press COOK. Cook for 3 hours or until the  meat,
>> just falls apart.
>> If the RC switches to Keep Warm before  it is done, add,1/4 cup
>> water and press COOK again.
>> Cooking is  complete when RC switches to KEEP WARM and the meat is
>> fork tender, falling  apart.   serve with a nice crusty bread, as the
>> gravy
>> is  yummy.
>>
>>
>> >
>
>
> >


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