Yield: 4 Servings
|2 tablespoons||Peanut oil|
|1 \N||Beef arm roast or chuck roast|
|1 pack||Mccormick's onion gravy mix|
|1 pack||Mccormick's mushroom gravy mix|
|2 cups||Cold water|
Add the peanut oil to a very hot pressure cooker pot. Brown the roast on both sides. (If your roast is too large to fit the bottom of your cooker pot, cut in half to brown.) Sprinkle the meat with the salt and add the water.
Place lid on pressure cooker tightly. Put pressure regulator weight in place. Leave heat under cooker on high until the weight begins to jiggle.
Lower heat immediately to a level that keeps the weight just barely moving.
Time from this point on for 20-25 minutes (depending on the grade of meat).
Remove pot from heat and cool.
Mix the two packages of gravy mix together with the cold water until it makes a smooth mixture. Open the pressure cooker lid and add the mixture to the pot. Bring the pot back to a simmer, and while stirring constantly and gently, allow the gravy to thicken.
Serve with creamy mashed potatoes or hot fluffy rice or some loaves of homemade crusty bread to "mop" the gravy.
Posted to IChef 11/1/96 by Cindy Hartlin Recipe by: Mrs. Gee@... Posted to MC-Recipe Digest V1 #565 by Rooby <MsRooby@...> on Apr 13, 1997