Josephines Rice Cooker Pot Roast Recipe 45

POT ROAST IN RICE COOKER

Pot Roast in Rice Cooker image

Make and share this Pot Roast in Rice Cooker recipe from Food.com.

Provided by Nana Lee

Categories One Dish Meal

Time P1DT10m

Yield 4-6 serving(s)

Number Of Ingredients 12

Ingredients

4 lbs beef chuck
4 cups beef broth (or good quality canned broth)
4 small potatoes, scrubbed and halved
2 teaspoons minute tapioca
1 large onion, peeled and cut in eighths
2 cups baby carrots
1 celery rib, sliced
1 bay leaf
4 garlic cloves, sliced
2 tablespoons ketchup
12 ounces beer (or other desired liquid)
salt and pepper

Steps:

Layer all ingredients in rice cooker in order listed.
Leave on KEEP WARM setting for 24 hours.
NOTE: Do not use COOK setting as that's too harsh of a boil for pot roast.
The KEEP WARM setting is 180-185 degrees and will cook the pot roast perfectly and the vegetables will stay whole and beautiful. Check for seasoning before serving.

Nutrition Facts : Calories 1278.7, Fat 78.3, SaturatedFat 31.2, Cholesterol 313, Sodium 1318.6, Carbohydrate 46.9, Fiber 6.5, Sugar 9.2, Protein 86.6

JOSEPHINE'S RICE COOKER POT ROAST RECIPE - (4/5)

Josephine's Rice Cooker Pot Roast Recipe - (4/5) image

Provided by á-19

Number Of Ingredients 10

Ingredients

Ingredients
1 lb. chuck roast or pot roast, I cut the pot roast
into 4 or 6 chunks
flour, enough to cover the roast.seasoned woth
salt and fresh ground pepper
1 large vidalia or yellow onion, sliced thin
2 1/2 cans of beef broth, I use lower sodium, you
may have to add more liquid, I usually use water
1 stick salted butter
3 Tb. salted butter, to sear the roast

Steps:

Directions 1. Cut the pot roast to fit yur rice cooker. 2. Roll the pot roast in seasoned flour enough to cover the pot roast, shake off excess. 3. Place the 3 Tb. butter in the fry pan, I use my my 12" pan. Sear the meat on all sides. 4. In the rice cooker, place the butter, shut the lid and turn it on to cook, melt the butter, add the onions, pot roast and broth. 5, Shut the lid and cook for about 3 hours, if the rice cooker goes to warm, check the liquid, add more broth or water. Cook until fork tender. Hint: 20 minutes before the roast is done, add some carrots to the steamer, excellent with this pot roast and serve with mashed potatoes. The pot roast is so tender and the sauce is delicious.

RICE COOKER CONGEE RECIPE - (3.7/5)

Rice Cooker Congee Recipe - (3.7/5) image

Provided by JimMac

Number Of Ingredients 12

Ingredients

1 cup jasmine rice, uncooked
8 cups water or chicken stock
1 1/2 Tablespoon minced ginger
1 1/2 Tablespoon minced garlic
1 1/2 tablespoon gluten-free oyster sauce (or fish sauce)
1 tablespoon soy sauce
6 ounces sliced fish, such as salmon
6 ounces frozen seafood, such as shrimp, scallops, squid
3 Tablespoons fresh coriander chopped
3 Tablespoons green onions, finely sliced
White pepper to serve
Salt and pepper to taste

Steps:

Rinse rice in rice cooker pot, changing water 4 to 5 times. Add stock, ginger, garlic, oyster sauce, tamari sauce to pot and turn on rice cooker. Leave uncovered and stir occasionally for 45 minutes or until congee is smooth and no longer grainy. Add more water or chicken stock if necessary. When congee is done, change setting to 'keep warm'. Add fish and seafood to rice cooker. Stir and cover for 5 minutes or until seafoods is cooked through. Add salt to taste and stir in cilantro. Garnish with green onions and serve with white pepper and tamari sauce.

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