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Individual Pot Roasts

American.Gourmet's picture
Ingredients
  Shortening 1 Tablespoon
  Boneless beef chuck 1 1⁄2 Pound (4 Pieces, 6 Ounce Each)
  Salt To Taste
  Pepper To Taste
  Water 1⁄2 Cup (8 tbs)
  Peeled carrots 4
  Onions 2 Medium, quartered
  Cold water 1⁄2 Cup (8 tbs)
  All-purpose flour 2 Tablespoon
  Beef flavored gravy base 1 Teaspoon (Liquid Type)
  Medium noodles 8 Ounce, cooked
  Snipped parsley 2 Tablespoon
  Paprika 1 Teaspoon
Directions

GETTING READY
1. Set heat selector of 4-quart electric pressure pan at 400°.
2. In the pan, heat shortening and brown meat well on all sides.
3. Turn heat selector to -€œoff-€ and season meat with salt and pepper.

MAKING
4. To electric pressure pan add first 1/2 cup water or 1 cup water if using a 6-quart electric pressure pan.
5. Close cover securely and place pressure regulator on vent pipe setting heat selector at 425°.
6. Let the pressure regulator attain a steady, gently rocking motion and then turn heat selector to left till indicator light goes out.
7. Cook for 12 minutes turning heat selector to "off" and disconnect cord.
8. Let the pressure go down normally and after pressure has been completely reduced, remove pressure regulator and cover.
9. Add carrots and onions and repeat process beginning at cooking 5 minutes instead of 12 minutes.
10. Remove meat and vegetables to heated platter.
11. For gravy, in a food processor or blender blend remaining 1/2 cup water with the 2 tablespoons flour.
12. In pan stir gravy base along with drippings and cook, stirring constantly, till thickened and bubbly 2 to 3 minutes longer.

SERVING
13. Serve the individual roasts with gravy on bed of hot noodles garnishing with snipped parsley and sprinkling with paprika.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
European
Course: 
Main Dish
Method: 
Simmering
Ingredient: 
Beef
Interest: 
Everyday
Preparation Time: 
15 Minutes
Cook Time: 
15 Minutes
Ready In: 
0 Minutes
Servings: 
4

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