Pot Roast Under Pressure Recipe


Ingredients

1 chuck roast or steak 3-5 lb.
1 1/2 cup beef stock or 1 can beef broth
1 carrot
1 onion
1 stalk celery


Directions

Brown Meat well then pour stock or broth over it and add the veggies.
Put on lid, lock it down, after steam starts to escape from "hole"
put pressure weight on(is that what you call it??), turn heat down to
medium low and let burble and hiss for 1 hour. Release steam
carefully and gradually. Then remove the "spent" veggies(they were
just for flavor, I give them to the dog) and add fresh veggies of
your choice(carrots, onions, potatoes, celery, etc...) in the
quantities you desire and cook in broth till tender. Then remove the
meat and vegetables and thicken the gravy and enjoy.....


Servings: 6 servings

 

 

Pot Roast Under Pressure Recipe brought to you by Recipe Ideas


Categories: Meat; Steak


The History of Recipes

Food historians have tracked the existance of recipes way back into distant history, certainly as far back into recorded history as pharonic Egypt, and quite possibly further than that. Having said that, generally, these ancient cook books were just very basic hieroglyphic instructions for food preparation.

The truth of the matter is, the oldest recipe found, according to food historians are some ancient tablets in Sumerian which show the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who tried it feel blissful.

Progressing into The time of the romans around 25BC a man called Apicius compiled a collection of scripts detailing recipes enjoyed by wealthy roman citizens. In his publication, he recounts how the roman meals were divided into hors d`oeuvres, entrees and desserts, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Aspicius recounts how the ancient Romans used many spices, including some familiar names like thyme, fennel and parsley.

During the following few centuries, the wealthy families of the West competed to serve the most extravagent banquests, and as a result chefs and their recipe collections could command a high salary. Even so, it wasn`t until the 1800s that cookery and cookery books really came of age. The Famous Mrs Beeton in the UK, and the equally well-known Fannie Farmer in the USA, devoted their lives to collecting, testing, and writing down recipes to help cooks of their time.

By the advent of the 1900s, cooking books were highly popular as a result of increased literacy, more spare time and having more money to spend.

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We hope you enjoy this Pot Roast Under Pressure recipe.

 


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