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How about Pot Roast in under 90 minutes starting with a FROZEN pot roast? With only about 15 minutes of prep time? So tender it falls apart.
Defrost roast in microwave following microwave manufacturer's instructions 30-40 minutes. Take a moment to relax and put your feet up until the microwave beeps.
Get out that pressure cooker or canner, brown roast in a little oil and garlic powder to taste.
Throw in 2 packets of gravy mix - it doesn't matter what kind. We have used country, brown, chicken, mushroom - it all turns out great. Mix and match. Add water per the package instructions plus one extra cup.
Put on the lid and bring cooker up to 15 lb. pressure and cook about 35-45 minutes (depending on size of roast.) You can also throw in whatever vegetables you would like. I usually just cook them separately in the microwave at the end.
When it's done, grab your lunch leftovers quick because there won't be any. You will have enough gravy for potatoes.
My whole family loves this! The best part is that you don't need to use the expensive roasts. I have used anything and everything from "special trimmings" (flank pieces) to chuck roast. It all turns out moist and tender.
Learn how to use a pressure cooker, they are easy and safe when you follow the instructions. Everyone have heard the horror stories but for the last several decades the cookers have built-in safety valves to keep them from "exploding". I purchased both of mine (one new and unused!) at yard sales. We make chili, stew and the family favorite - Pot Roast.
Source: This was cobbled together from several sources, mostly from after work "what can I cook for dinner" desperation.
By Christine from Spokane, WA
Dry the roast off. Heat a skillet or dutch oven large enough to accommodate it over medium high heat. Add a little oil to the pan, and then the roast. Your pan should be nice and hot - the roast will brown faster without sticking. When you put the roast in, wait 1 minute before moving it at all. Check often after this, and when it is deeply browned, turn and follow the same procedure. When the second side is nice and brown, remove the roast to a platter and cover, and turn the heat down a little.
Add the onions - the more the better - to your pan. A little garlic is good, too. Saute them on medium heat until they are just barely starting to brown. Add the Worcestershire sauce and wine to deglaze the pan (for a dish like this, I don't think red or white matters, and you can leave the wine out altogether if you don't have it or want it).
Pour the drippings into the bottom of you crock pot. Put your roast on top, and scatter the mushrooms over the roast. Season with pepper (I don't add salt until it's done) and, if you like, some herbs. Pour the soup, undiluted, over top, spreading it over the whole thing. Put the lid on, and cook on low for 6 to 7 hours, depending on your cut of meat.
To make gravy, put the roast on a platter and cover to keep it hot. Turn the heat to high in the crock pot, and get the onion and mushroom gravy bubbly. Adjust the seasonings. If the gravy is a little thin, I thicken it with cornstarch.
This is really good with mashed potatoes or noodles. The mushroom-onion gravy is out of this world!
By Free2B from North Royalton, OH
I love a good pot roast, and sometimes I like mashed potatoes with it. I decided to see if I could cook whole potatoes with the roast in the crock-pot to flavor the potatoes before mashing them.
Best pot roast I've ever made! Sear the roast in frying pan with small amount of oil. Sear it well on all sides. Put roast, then vegetables in crock pot. Mix envelope mixes with water and applesauce, then pour over all.
A wonderful, complete meal in one pan. You end up with tender roast beef, bowls full of roasted vegetables flavored with the beef juices, and a delicious pan gravy.
Place the roast in a pan which has a tight cover. Sprinkle the garlic powder over roast. Spread with soup.
It is ten minutes to put in the pot, 3 ingredients and so good. Cut some slits in roast and insert garlic slivers. Place beef in crockpot. Dump peppers and all of the juice on top. Crock all day on low.
Recipes for Pot Roast.
This is a great 'fix it and forget it' type meal! So very good and healthful!
This makes a great roast with some kick to it! I like the bit of spice in this.
Place roast in slow cooker, top with green chilies, a can of Mexican-style tomatoes, and stir in garlic powder. Cook on low 10-12 hours. Shred with 2 forks. Meat should be very tender when cooked this long. Salt as desired.
Instead of beef bouillon cubes - TRY this. It's in a jar and called Better Than Bouillon - Beef Base - put a little bit - you can always add more!
Trim fat from roast. If necessary, cut roast to fit into a 3-1/2 to 6-quart crockery cooker. Combine caraway seed, marjoram, salt, and pepper. Rub all over roast.
Mix flour and water. Add to saucepan. Cook and stir until mixture boils and thickens. Slice roast, cover with gravy and serve with vegetables.
Here is a simple, time-saving recipe: Place a three to four pound pot roast in a pan. Sprinkle lightly with garlic powder. Add half a bottle of teriyaki sauce and the juice from one can of pineapple.
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Looking for a pot roast recipes for turbo cooker.
If you mean a slow cooker, just add pot roast, 1 can water, 2 cans campbells mushroom soup, and 1 package dry onion soup. Cook for 4 hours on high if meat is frozen or 8 hours on low.
Go onto www.turbocookers.com. They have a TON of recipes for the Turbo Cooker
I LOVE my Turbo Cooker! It's not a slow cooker, which I also love...sorry, I'm not sure exactly how to cook a roast in the Turbo Cooker. But have you tried going to their web-site and asking? Try this address: http://groups.y oup/TurboCooker/
It's a group you can join that shares recipes. Good luck!