SEARCH BY INGREDIENTS
ONLINE
We have 60 guests onlineSPONSORED LINKS
| Yankee Pot Roast |
 |
 |
 |
| Written by early_liberty |
|
Ingredients: 1 rump roast (3-4 lbs) garlic clove potatoes carrots 1 large onion, thick sliced seasoned flour for dredging 2 tbs olive or canola oil 1 bay leaf 2 cups beef broth or water with 2 beef bullion cubes. 1 tbs seasoned flour for gravy 1 tsp gravy master Method: Cut small slits in roast and insert small slices of garlic. You can also use crushed garlic. Dredge roast in seasoned flour (seasoned with salt, pepper, onion powder and paprika). Using a pressure cooker, heat oil to a medium heat, approx 350 degrees. Brown roast on all sides in oil. Add potatoes, carrots and onions. (amt depends on how many servings you need. We usually make enough for the current meal and enough leftovers for another meal.) Add broth or water/bullion to pot Cover and pressure cook according to manufacturors direction (usually about 50 minutes). Remove from heat when time is up. Let steam dissapate before removing lid. Place roast on serving plate. Set aside to rest before slicing. Remove vegetables from liquid to a serving bowl. Mix the 1 tbs seasoned flour with about 1/2 cup water, stir until lumps dissapear. Place pot with broth back on the burner and bring to a simmer. Slowly add flour mixture in a small stream, stirring constantly so no lumps appear. Add gravy master. Continue simmering until gravy thickens. Slice roast. Serve with vegetables and lots of gravy. This is one of the great comfort meals! |
Please register or login to add your comments to this article.
GET UPDATES
