INGREDIENTS

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

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