Delma, This sounds good and easy. Does it matter what kind of flour we yuse? self rising, or the other? Syl
Sugar Says: People are like stained glass windows: They sparkle and shine when the sun is out, But when the darkness sets in, their true beauty is revealed only if there is a light shining from within. ----- Original Message ----- From: "delma bliss" <[EMAIL PROTECTED]> To: <[email protected]>; "OurKitchenTable2" <[EMAIL PROTECTED]>; "Peeps-Cooks" <[EMAIL PROTECTED]> Sent: Wednesday, September 17, 2008 6:57 PM Subject: [RecipesAndMore] Rice Cooker Pot Roast (10 cup Rice Cooker) > > > Rice Cooker Pot Roast (10 cup Rice Cooker) > > 1 1/2 to 2 pound pot roast, I use chuck > 1/2 cup flour > 2 large yellow onions, thinly sliced > 3 1/2 cups beef stock or broth > 1 stick salted butter > > cut the roast into chunks and coat with flour > add butter to rice cooker and press cook. (You can also do the > whole > roast, floured and seared in a large frying pan, Wolf's of course.) > when butter is melted, place roast into RC, brown on all sides. > add onions and stock or broth > secure the lid and press COOK. Cook for 3 hours or until the meat, > just falls apart. > If the RC switches to Keep Warm before it is done, add,1/4 cup > water and press COOK again. > Cooking is complete when RC switches to KEEP WARM and the meat is > fork tender, falling apart. serve with a nice crusty bread, as the > gravy > is yummy. > > > > --~--~---------~--~----~------------~-------~--~----~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~----------~----~----~----~------~----~------~--~---
