Ready After Church Pot Roast Dinner Food

SCOTTISH SUNDAY-AFTER-CHURCH ROAST BEEF

Steps:

• Rinse roast and put in a covered roaster with about 1/2 cup water.
• Add onions, carrots and celery. Salt and pepper roast. Cover roaster with lid.
• The secret of a very tender roast is to cook it slow at 275° for 3 hours, until tender and roast falls apart.
• When cooked, you can make gravy from drippings , if desired.

READY AFTER CHURCH POT ROAST DINNER

Steps:

• Place washed roast in bottom of roasting pan.
• Sprinkle Brown Gravy Mix on top followed by water.
• Top with Seasoning Mix.
• Cover all with mushroom soup.
• Add potatoes or other veggies around the outer edges but not on top the roast.
• Cover with foil (most lids do not have good seals use foil) and cook at 325o for 3 hrs till meat is fully cooked and veggies tender.
• FYI: The gravy will be already made in the bottom of the pan if to thick add a bit of water but no need to add flour or corn starch.

PRESSURE COOKER POT ROAST DINNER

Steps:

• Put pot roast into bottom of pressure cooker with a little olive oil and brown.
• Heartily sprinkle on paprika, onion and pour on 1 cup water. Put on lid and bring up to pressure. When pressure is gently rocking the regulator, start timing for 20 minutes.
• After 20 minutes, remove from heat. Place pan in sink and drizzle with water to cool and reduce pressure completely so that you can open the lid. Pile up the rest of the cooker with potatoes and carrots. Really big potatoes I may halve, Carrots if they fit go in as is unless you want to cut them up. Add 1/2 cup water. Add any additional spices you may want. I put in more paprika and salt/pepper.
• Place pan back on stove and bring back to pressure. Again time for 20 minutes.
• After time is up cool down with water again, Remove meat and veggies to serving platters and use the drippings to make gravy with enough flour mixed into water to thicken it as you desire.
• I can have this completely done and on the table in less than an hour!