Our First Recipe!

Today's recipe is from Kathy.  

She's sharing her recipe for Pot Roast.  

 Kathy uses a Pressure Cooker.

I have included directions for crock pot and oven cooking. 

 

Ingredients:

Bottom round roast

1 can Campbell's Cream of Mushroom Soup

1/2 bottle of a small bottle of Gravy Master

Small bag of carrots, quartered

1 medium size onion, quartered

1 cup water

Garlic salt, freshly ground black pepper

PRESSURE COOKER:

Brown the meat on all sides directly in the pressure cooker.

 Sprinkle garlic salt and freshly ground black pepper 

on all sides and poke with fork to insert flavor into the meat.  

 

After the meat has browned, add the remaining ingredients 

and put the pressure cooker on for 60 minutes.  

CROCK POT:

     

Using a heavy frying pan, brown the roast on all sides on top of your stove.  

Then add the roast to the crock pot and the rest of the ingredients.  

Set your crock pot to either low or high, depending on how much time you have.  

I've made pot roast in my crock pot before and it works out great. 

OVEN:

Brown the meat directly in your favorite roasting pan on top of the stove.  

Then add the rest of the ingredients and cook in the oven at 375 until the meat falls apart. 

I usually cook my pot roast in the oven.  

Serve your pot roast over hot buttered noodles, creamy mashed potatoes 

or my favorite, potato gnocchi.  

 

ENJOY!