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WHO ELSE LOVES POT ROAST AND MASHED POTATOES

* ingredients :

° 2-3 pounds roasted chuck or rump – cut into 4-inch sections
° Salt and Pepper
° 2 tablespoons of oil
° 2 packs of dry onion soup mix – (see note for homemade version)
° 2 cups beef broth
° 6-8 red potatoes – cut into quarters, with peel
° Mashed potatoes
° 8 ounces sour cream
° 2 teaspoons minced garlic (or 1 teaspoon garlic powder)
° 1 teaspoon salt
° Half a teaspoon pepper
° broth
° ½ cup cold water + 4 tablespoons cornstarch
° 1 teaspoon salt
° Half a teaspoon pepper

* Directions :

Set the Instant Pot to fry. Salt and pepper the meat in copious quantities. Drizzle the oil in the saucepan and add the pieces of meat, let it brown for 2-3 minutes, then turn it over and leave it on the other side for 2-3 minutes. Sprinkle the onion soup mixture over the meat and add the potatoes and broth.

Cover, make sure the vent is set to the tight position, and set to cooker or manual pressure for 60 minutes. Natural release for 15-20 minutes (do nothing, just let it lower the pressure naturally) then quickly release (turn the valve to the vent) and remove the cap once the float valve has fallen off.

Transfer the meat to a serving plate and chop with two forks. Use a strainer to remove any fat or large portions of liquid in the pressure cooker. Set to SOUP and go to the next step.
Transfer the potatoes to a large bowl. Add the sour cream, salt, pepper, and garlic and mash by hand or use an electric hand mixer until creamy and smooth.

Now the liquid in the pot should be boiling. Mix cold water with cornstarch and stir with the boiling liquid. Season with salt and pepper (to taste, add more if needed) and serve over mashed potatoes.
from freezing

Follow the instructions above, but don’t cut the meat into sections (it’s frozen and hard to cut) and skip the roasting step. Pressure cook for 90 minutes.

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