Username:
Password:
Create an Account
Forgot your password?


Course:
Appetizer  (673)
Beverage  (581)
Breakfast  (1130)
Dessert  (2016)
Entrees  (41)
Lunch  (72)
Side Dish  (1208)
Snack  (39)

Base:
Appetizers  (3024)
Beef  (1585)
Beverages  (1465)
Breads  (4302)
Cakes  (2340)
Candies  (890)
Cheese/eggs  (392)
Cookies  (2917)
Desserts  (7077)
Fish  (1307)
Fruits  (1870)
Grain  (43)
Lamb  (223)
Low-cal  (336)
Main dish  (3171)
Meats  (3280)
Other  (62)
Pasta  (2138)
Pies  (1504)
Pork/Ham  (24)
Poultry  (4572)
Relishes  (236)
Salads  (2731)
Sauces  (2757)
Seafood  (3543)
Soups  (2186)
Vegetables  (7180)





Associate.com - Share Your Recipe!

Recipe Name: Pot Roast Under Pressure Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/23/2014
Base: Beef Comments:
Course:  
Difficulty:
Preparation Time:
Number of Servings: 6

Ingredients:
1 Chuck roast or steak 3-5 lb.
1 1/2 Cup(s) Beef stock or 1 can beef
Broth
1 Carrot
1 Onion
1 Stalk celery
Directions:
Brown Meat well then pour stock or broth over it and add the
veggies.Put on lid, lock it down, after steam starts to escape from
"hole" putpressure weight on(is that what you call it??), turn heat
down to mediumlow and let burble and hiss for 1 hour. Release steam
carefully andgradually. Then remove the "spent" veggies(they were just
for flavor, Igive them to the dog) and add fresh veggies of your
choice(carrots,onions, potatoes, celery, etc...) in the quantities you
desire and cookin broth till tender. Then remove the meat and
vegetables and thickenthe gravy and enjoy.....From Gemini's MASSIVE
MealMaster collection at www.synapse.com/~gemini

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 80
Calories From Fat: 26
Total Fat: 2.9g
Cholesterol: 3.8mg
Sodium: 928.9mg
Potassium: 291.7mg
Carbohydrates: 8.6g
Fiber: <1g
Sugar: 3.5g
Protein: 4.8g


Scale this recipe to Servings [?]