INGREDIENTS

INSTRUCTIONS

In South Louisiana, we always have a supply of dark brown roux ready
to be added to a dish to thicken it. It is made by stirring equal
amounts of peanut oil and flour together in a heavy black iron pot
over a high fire until the flour takes on the color of a chocolate
candy bar. The trick is to stir frantically so that the flour will  not
burn as it browns. When the roux is just the right color brown,  remove
from the heat and cool quickly. Store in the refrigerator  indefinitely
to use as needed.  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.) Remove the meat
from the pot to a  platter and set aside.  Add the onions and garlic to
the pot and saute until they begin to  take on a little brown color.
Add the wine, broth or water, salt,  pepper, and thyme leaves to the
pot with the onions and garlic and  stir well to blend into a smooth
sauce.  Add the meat back to the pot into the sauce. Place the lid on
the  pressure cooker securely and put the pressure regulator weight in
place. Leave the heat on high until the regulator weight begins to
jiggle, then lower the heat immediately to a level that allows the
regulator weight to just barely jiggle. Cook the roast, from this
point on, for 20-25 minutes (depending on how large the roast and on
the grade of meat). Remove pot from heat and cool.  Open the pressure
cooker and place back on the burner. Turn the heat  to high to bring
the liquid back to a boil. Add the sliced mushrooms  and the baby
carrots. Simmer for just long enough for the vegetables  to become
crisp tender. Add some of the dark brown roux a spoon at a  time to
thicken the gravy to a velvety consistency.  Serve over hot fluffy rice
or creamy mashed potatoes or with loaves of  home-baked French bread to
"mop" up the delicious 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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