amandaF wrote:
> [ ]
>> Pot roast, but mainly because my family just loves it.
>
> Can I have your recipe for pot roast?

Sure! First, I take a 3-to-4-pound chuck roast and sear it on all sides
in a HOT pressure-cooker. Then I add this mess to it and cook on high
pressure for 15 minutes per pound:

1-2 cups water (depending on your pressure cooker; if you do this in a
crockpot, use just 1/2 to 1 cup of water)
1 teaspoon salt, or to taste
1/8 teaspoon freshly ground black pepper, or to taste
1 tablespoon dried minced onions, optional
1 tablespoon granulated garlic

Release the pressure quickly, remove the roast to sit for a while (but
leave the broth in the pot), then cook cubed potatoes and sliced carrots
(and quartered onions, if you want) in the broth (adding water if
necessary), either on the stove for 15 mintues or so, or for 5 minutes
at high pressure. Thicken the gravy with a cornstarch slurry and serve
with the meat.

Serene
--
"I think I have an umami receptor that has developed sentience." -- Stef