Aroma Roast Food

AROMA ROAST

Steps:

• Preheat oven to 325 Place roast fat side up in a covered roasting pan. Sprinkle dry soup mix over top and around roast. Cover pan tightly with foil. Place lid on pan. Put pan in oven. Roast tightly covered for 30 - 35 minutes per pound. Remove from oven. Place roast on cutting board. Loosely tent with foil. Allow to rest while making gravy.
• Mix flour and water to make a thin paste. You can do this with a wire whisk in a bowl, or put in a jar with a tightly fitting lid and shake vigorously. Make sure there are no lumps. Place roasting pan on burner on top of stove. Turn burner to medium heat. Scrape up any loose bits from the bottom of pan. Add 2 cups water. Bring to boil. Add flour slurry to pan. Using a wire whisk, stir continuously until a rich gravy forms. Pour into gravy boat. Serve alongside the sliced roast beef.

PERFECT PRESSURE COOKER POT ROAST

Steps:

• Heat oil in the pressure cooker over medium-high heat with the lid open. Brown the roast on all sides in the hot oil.
• In a small cup or bowl, mix together the Italian salad dressing mix, Ranch dressing mix, and gravy mix. Sprinkle them evenly over the roast. Pour in the beef broth and add the chopped onion.
• Seal and lock pressure cooker, and cook over high heat to build pressure until the indicator sounds (mine whistles). Turn heat down to medium, and cook for 45 minutes. Remove from heat and let stand for 5 minutes. Run under cold water to help release the pressure before unsealing the lid. You can use the juices as an au jus, or thicken with flour or cornstarch to make a yummy gravy.