Flahertys Signature Pot Roast Recipes

FLAHERTY'S SIGNATURE POT ROAST

Steps:

• PRESSURE COOKER REQUIRED!
• WARNING--Consult instructions for use with your pressure cooker to avoid accident or injury Sear the roast in a very hot pan with olive oil on all sides so that there is a good brown crust on the surfaces. (This will insure that all of the juices stay in the meat)
• Then, season with onion powder, garlic powder,salt, pepper, and/or seasonings of choice.
• Place roast in the pressure cooker, and submerge meat half of the way up the roast with water (not halfway up the pan) Cover roast with 1 can of Golden Mushroom Soup (I use Campbell's), and the packet of Onion Soup mix (I use Lipton) DO NOT mix the soup and dry ingredients, just pour on top to cover the roast, and toss in 2 bay leaves.
• Cover Pressure cooker, and bring to the beautiful sound of hissing, and rocking!
• (Shake, shake, shake -- shake your toggle top!) Having Fun Yet!
• No? Well pause for a tasty beverage!
• Cooking is so fun!
• At this time,cut up your veggies into large chunks.
• (NOTE: Believe it or not, turnips give this a very nice, subtle flavor that blends very well. Take it from someone who DOESN'T like turnips in anything else, try it if typically you wouldn't--it makes the dish!) Usual cooking time for the pressure cooker is 2lbs of meat= 30 minutes, 3lbs of meat= about 45 minutes After finished cooking for amount of meat, let container cool until it depressurizes and the"indicator" drops/collapses indicating it's safe to take the cover off.
• Open and take out roast--place in a covered dish to keep warm-- there should be a nice brown liquid at the bottom of the pan with the consistency of a thin/med-thick gravy.
• Add a little water if it's too thick (you need liquid to produce pressure!) Add the vegetables and bring back the"Boogie-Dancing Toggle" top!
• WoooHooo!
• (Do a little dance, make a little roast -- ) Cook for approx 7 minutes.
• This time, after the 7 minutes, cool the pressure cooker quickly under cool water in the sink.
• Open and Slainte'!
• You can serve with Irish Soda Bread (or whatever bread you prefer).
• This is a whole meal that doesn't really take very long!
• Freezes great, and the leftovers are even better the next day!

ULTIMATE POT ROAST

Steps:

• Preheat oven to 325°. Pat roast dry with a paper towel; tie at 2-in. intervals with kitchen string. Sprinkle roast with pepper and 1-1/2 teaspoons salt. In a Dutch oven, heat oil over medium-high heat. Brown roast on all sides. Remove from pan., Add onions, celery and 1/2 teaspoon salt to the same pan; cook and stir over medium heat 8-10 minutes or until onions are browned. Add garlic, tomato paste, thyme and bay leaves; cook and stir 1 minute longer., Add wine, stirring to loosen browned bits from pan; stir in broth. Return roast to pan. Arrange potatoes, parsnips and carrots around roast; bring to a boil. Bake, covered, until meat is fork-tender, 2-2-1/2 hours., Remove roast and vegetables from pan; keep warm. Discard bay leaves; skim fat from cooking juices. On stovetop, bring juices to a boil; cook until liquid is reduced by half (about 1-1/2 cups), 10-12 minutes. Stir in vinegar and parsley; season with salt and pepper to taste., Remove string from roast. Serve with vegetables and sauce.