Grannydragons Pot Roast In Peach Juice Recipes

GRANNY GRANT'S CROCK POT "POT" ROAST

Steps:

• 1. In a Crock Pot, place the beef roast in the bottom. Sprinkle the soup mix and basil (or thyme) evenly over the roast. Place the 2 bay leaves on top of the roast.
• 2. Sprinkle the tablespoon of Worcestershire sauce over the soup mix and herbs.
• 3. Place the baking potatoes towards and touching the outside edge of the Crock Pot.
• 4. Place the quartered carrots on top of the roast and in the middle of the potatoes.
• 5. Spread the onion pieces evenly over the top.
• 6. Pour the beer evenly over everything.
• 7. Cook on low for 8 to 10 hours or on high for 4 to 6 hours.
• 8. POT ROAST GRAVY: Remove meat and vegetables to a platter; keep warm.
• 9. Pour meat juices and fat into a large glass measure. Skim off excess fat from pot juices. Measure 1 1/2 cups juices (if necessary, add beef broth to equal 1 1/2 cups). Pour measured juices into a large saucepan.
• 10. Stir 1/2 cup cold water into 1/4 cup all-purpose flour to make a slurry.
• 11. Pour slurry into pot roast juice into the saucepan.
• 12. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat to medium and cook and stir 1 to 2 minutes more. If desired, add several drops of Kitchen Bouquet. Season with salt and pepper to taste.

GRANNYDRAGON'S POT ROAST IN PEACH JUICE

Steps:

• Set the beef roast out to climatize to room temperature, at least 30 minute
• Heat the oil in the pressure cooker, until it starts to smoke. Season the roast. Gently and carefully put the roast in to brown. Do not be in a hurry, let it brown really dark, but do not burn, this will bring out the best flavor.
• When the roast is browned nicely on both sides, throw in the onion and garlic.
• Put in enough peach juice to cover the roast.
• Put on the pressure cooker lid. When pressure begins to escape is the time to start your timer. 45 minutes should make the meat fork-tender.
• At the end of 45 minutes, remove the pressure cooker from the stove. Allow it to rest about 15 minutes. Then remove the valve, when all pressure is released, remove the lid.
• Place your roast on a platter and allow it to rest, before carving.
• Gravy:.
• While the cooked roast is resting, it is time to make the gravy.
• Make a slurry of the corn starch and cold water.
• Bring the pot liquid to the boil, stir the slurry once more and pour into the pot liquid, using a (kitchen)whip, lash it gently until it thickens, to an obedient gravy. This being a very simple step.
• Carve the meat. Serve with mashed potatoes.