Grannydragons Pot Roast In Peach Juice Recipes

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.

Steps:

• 1. Salt and pepper roast on both sides. Roll in flour..In a large skillet, put in the 1/2 cup of oil and when it is hot, brown roast on both sides. Place browned roast into a large dutch oven or cooking kettle. Cover with water. Bring to a rapid boil. Reduce to med. low and cover. Simmer for a good two hours. Place potatoes, onions, carrots and celery into the pot with roast. Add more water if needed. Add garlic powder and onion powder. Replace lid and simmer for another 45 minutes until veggies are done and roast is tender. Remove roast and veggies to a platter. When cool, slice roast into thick slices. In the meantime, mix gravy mix with water from roast and add to the pot. Bring to a boil and stir until thickened. If it is too thin, add a little flour to a little water to make a paste and pour into pot. If too thick, add a little more water. You'll have to judge to see how much is needed, by how thick or thin it is.
• 2. Serve with gravy and vegetables

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Trim excess fat from roast, leaving about 1/4 inch fat. Liberally season all sides with salt, pepper, and garlic powder. Place roast, fat-side up, in a Dutch oven. Place onions on and around the roast.
• Cover and bake until aromatic, about 1 1/2 hours. Reduce heat to 350 degrees F (175 degrees C) and continue to bake, turning the meat every 30 minutes and keeping covered, until roast is browned and cooked through, about 3 hours more. An instant-read thermometer inserted in the thickest part of the roast should read 145 degrees F (65 degrees C).
• Check tenderness of roast with a fork; if not tender enough, add additional cook time in 30-minute increments until meat easily falls apart.
• Remove from the oven and transfer roast to a cutting board. Tent with foil and let rest for at least 20 minutes.
• Meanwhile, whisk water and flour together in a small bowl.
• Place the Dutch oven, uncovered, on the stovetop over medium heat. Smash the remaining onion pieces and stir, being careful not to let the gravy burn. Slowly add water-flour mixture, whisking until cooked through and desired thickness is achieved.
• Slice roast and serve alongside gravy.