| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
|
Beef, Pressure co |
4 |
Servings |
INGREDIENTS
| 2 |
tb |
Peanut oil |
| 1 |
|
Beef arm roast or chuck roast |
| 1/2 |
ts |
Salt |
| 1 1/2 |
c |
Water |
| 1 |
pk |
Mccormick's onion gravy mix |
| 1 |
pk |
Mccormick's mushroom gravy mix |
| 2 |
c |
Cold water |
INSTRUCTIONS
Add the peanut oil to a very hot pressure cooker pot. Brown the roast on
both sides. (If your roast is too large to fit the bottom of your cooker
pot, cut in half to brown.) Sprinkle the meat with the salt and add the
water.
Place lid on pressure cooker tightly. Put pressure regulator weight in
place. Leave heat under cooker on high until the weight begins to jiggle.
Lower heat immediately to a level that keeps the weight just barely moving.
Time from this point on for 20-25 minutes (depending on the grade of meat).
Remove pot from heat and cool.
Mix the two packages of gravy mix together with the cold water until it
makes a smooth mixture. Open the pressure cooker lid and add the mixture to
the pot. Bring the pot back to a simmer, and while stirring constantly and
gently, allow the gravy to thicken.
Serve with creamy mashed potatoes or hot fluffy rice or some loaves of
homemade crusty bread to "mop" the gravy.
Posted to IChef 11/1/96 by Cindy Hartlin
Recipe by: Mrs. Gee @aol.com Posted to MC-Recipe Digest V1 #565 by Rooby
<MsRooby@sprintmail.com> on Apr 13, 1997
A Message from our Provider:
“God loves everyone, but probably prefers \”fruits of the spirit\” over \”religious nuts!\””