Josephines Rice Cooker Pot Roast Recipe 45

MISSISSIPPI POT ROAST

Steps:

• Combine chuck roast, pepperoncini, pepperoncini juice, au jus mix, buttermilk ranch dressing, salt, and pepper in a slow cooker. Cook on Low until roast is fork-tender, about 8 hours.
• Pull chuck apart with 2 forks. Cover with aluminum foil to keep warm.

RICE COOKER CONGEE RECIPE - (3.7/5)

Steps:

• Rinse rice in rice cooker pot, changing water 4 to 5 times. Add stock, ginger, garlic, oyster sauce, tamari sauce to pot and turn on rice cooker. Leave uncovered and stir occasionally for 45 minutes or until congee is smooth and no longer grainy. Add more water or chicken stock if necessary. When congee is done, change setting to 'keep warm'. Add fish and seafood to rice cooker. Stir and cover for 5 minutes or until seafoods is cooked through. Add salt to taste and stir in cilantro. Garnish with green onions and serve with white pepper and tamari sauce.

RICE COOKER POT ROAST

Steps:

• Cut roast into chunks and coat with flour. Add butter to rice cooker and press cook. When butter is melted place roast into the rice cooker and brown on all sides. Add onion packets and beef stock. Secure lid and press cook. If rice cooker turns to warm before 3 hours is up, add 1/4 cup water and press cook again.

POT ROAST IN RICE COOKER

Steps:

• Layer all ingredients in rice cooker in order listed.
• Leave on KEEP WARM setting for 24 hours.
• NOTE: Do not use COOK setting as that's too harsh of a boil for pot roast.
• The KEEP WARM setting is 180-185 degrees and will cook the pot roast perfectly and the vegetables will stay whole and beautiful. Check for seasoning before serving.

JOSEPHINE'S RICE COOKER POT ROAST RECIPE - (4/5)

Steps:

• Directions 1. Cut the pot roast to fit yur rice cooker. 2. Roll the pot roast in seasoned flour enough to cover the pot roast, shake off excess. 3. Place the 3 Tb. butter in the fry pan, I use my my 12" pan. Sear the meat on all sides. 4. In the rice cooker, place the butter, shut the lid and turn it on to cook, melt the butter, add the onions, pot roast and broth. 5, Shut the lid and cook for about 3 hours, if the rice cooker goes to warm, check the liquid, add more broth or water. Cook until fork tender. Hint: 20 minutes before the roast is done, add some carrots to the steamer, excellent with this pot roast and serve with mashed potatoes. The pot roast is so tender and the sauce is delicious.

PRESSURE-COOKER BLOODY MARY POT ROAST

Steps:

• In a large bowl or shallow dish combine 3/4 cup Bloody Mary mix, 1 tablespoon Worcestershire sauce, pepperoncini juice and 1/2 teaspoon celery salt. Add beef; turn to coat. Cover and refrigerate 4-5 hours, turning occasionally., Drain beef, discarding marinade. Select saute or browning setting on a 6-qt. electric pressure cooker. Adjust for medium heat; add oil. When oil is hot, brown roast on all sides; remove from cooker. Add onions; cook and stir until lightly browned, 4-5 minutes. Remove from cooker. Add stock to pressure cooker. Cook 1 minute, stirring to loosen browned bits from pan. Stir in tomato paste and the remaining 1/4 cup Bloody Mary mix and 1 tablespoon Worcestershire. Press cancel., Return roast and onions to cooker. Add celery, pepperoncini, garlic, pepper and remaining 1/2 teaspoon celery salt. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 45 minutes. Allow pressure to release naturally for 10 minutes; quick-release any remaining pressure. Remove roast to a serving platter; tent with foil. Let stand 10 minutes before serving. If desired, thicken cooking juices to serve with roast.

PRESSURE COOKER POT ROAST

Steps:

• 1.Heat oil in the pressure cooker over medium-high heat with the lid open. Brown the roast on all sides in the hot oil.
• 2.In a small cup or bowl, mix together the Italian salad dressing mix, Ranch dressing mix, and gravy mix. Sprinkle them evenly over the roast. Pour in the beef broth, wine, and add the chopped onion.
• 3.Seal and lock pressure cooker, and cook over high heat to build pressure until the indicator sounds (mine whistles). Turn heat down to medium, and cook for 45 minutes. Remove from heat and let stand for 5 minutes. Run under cold water to help release the pressure before unsealing the lid. You can use the juices as an au jus, or thicken with flour or cornstarch to make a yummy gravy.