Bottom Round Roast

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PC - Bottom Round Roast - 10qt

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FOR A 10-QT PC 1 can (10.75oz) cream of mushroom soup; condensed 1 can (10.75oz) cream of chicken soup; condensed 1 envelopes Lipton Beefy Onion Soup mix 2 cups onion; diced small 2 cans (10.75oz) water 4 cloves garlic, fresh, or up to 8; crushed 1 3.5 - 4.5lb bottom round roast, or top round; or top sirloin TO FINISH GRAVY 2 medium onions, 1/4' thick slices, halved 3 cans (6.5oz) mushrooms, buttons or pieces; sliced

In a suitable heavy skillet heat 2 to 3 tablespoons of olive oil to very hot and brown the roast well on all surfaces.

In a 10-Qt pressure cooker start condensed soups, water, Lipton Beefy Onion Soup mix, fresh crushed garlic and diced onion and heat to a boil.

Turn up the heat on the PC and add the roast to the gravy. Seal the PC lid and lock it, and set it to high pressure (15-lbs) and cook for about 30-minutes once the pressure is achieved.

After roast is removed from pressure cooker, add 2 medium half-sliced onions, three cans of mushrooms, and lightly boil for 10-miutes of so to tender the onion. The original onion is cooked-up and barely there for the taste buds.

NOTES: Meat: Top round or top sirloin works as well, as long as the roast will fit the PC.

PC: I use a 10-Qt Cooks Essentials PC. The gravy foams as it boils and may clog the relief port of a smaller PC. In a smaller PC use a smaller roast, 1 can of condensed soup and 1 can of water.

Garlic Press: I use one purchased from OXO. It's sturdy works well and is easy to clean.

Gravy: The gravy may be a bit too thin. Add a little flour/water thickening as needed whiloe the onions and mushrooms cook in the gravy, before serving.

Veggies: You can also add baby carrots, or diced whole carrots, and sliced bell peppers to the gravy along with the onions and mushrooms to make it a balanced meal in a pot.

Recipe by: Sir.Licious, The Original Taste-Gooder.

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