A perfect Sunday dinner for those winter evenings! Cooked in a pressure cooker, in 1 hour, your roast is done cooking!!
Step 1: Ingredients
2 lb. Beef Eye Round Roast
1 envelope each, Lipton Recipe Secrets Onion/Mushroom Recipe Soup & Dip Mix and
Lipton Recipe Secrets Beef/Onion Recipe Soup & Dip Mix
3-4 large carrots, peeled and cut into thirds or halves
2-3 celery stalks, cut into thirds or halves
1 medium onion, sliced ½ “slices
3-4 cloves garlic, skins removed, but left whole
2-4 bay leaves
Salt and pepper, to taste
2 ½ to 3 cups water
Completely season roast, then coat with flour.
Heat 3 tablespoons oil in a frypan, I alway brown my meats in a cast iron frypan. Add roast, evenly browning on all sides. After browning, place roast on paper towel to drain away grease.
Place the roast into a pressure cooker inner cooking pot.
Then add carrots, celery, onions, garlic, bay leaves,salt and pepper to taste,and Lipton Dry Soup Mixes to the roast.
Add water, enough to come up the side of roast.
Lock the lid in place, thenmake sure the valve is in the sealing/pressure cooking position.
I cooker has a "TIMER", select a pressure cooking button with cook time of 1 hour.
After cook time is done, release the pressure quickly so the roast doesn’t over cook. Carefully remove lid, tip the lid away from you and hold it over the pan so that the hot condensation doesn't drip onto you.Transfer roast and vegetables to a plate, discarding bay leafs.
Strain the liquid in pan into a saucepan, and skim off the fat.
For gravy; in small bowl, mix 4 tablespoons flour with 1/3 cup cold water, mixing until well combined and lump free. Whisk flour mixture into hot gray, gently bring to a boil, simmer 5 minutes and thickened.
I hope you enjoy!!