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Rank: HSN Forum Member
Joined: 7/14/2008
Posts: 325
Location: Texas
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Hey, everybody! Would anyone out there please post the recipe for the W/P rice cooker for pot roast? I let a friend borrow the cookbook and she is not home. I would really appreciate it....remember, never let a friend borrow your stuff...you may not get it back!   Thanks! And please hurry!
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Rank: HSN Forum Member
Joined: 5/24/2008
Posts: 230
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I looked in my original 5C WP rice cooker booklet and there was no pot roast recipe. The following is from Deb Murray's Rice Cooker Book:
Pot Roast
1 and 1/2 to 2 pound pot roast
1/2 C flour
2 large yellow onions, thinly sliced
3 and 1/2 C beef stock
1 stick salted butter
Cut roast into chunks and coat with flour.
Add butter to rice cooker and press COOK
When butter is melted, place roast into rice cooker, brown on all sides.
Add onions and stock
Secure lid and press COOKl cook for 3 hours until meat is tender.
If rice cooker switches to KEEP WARM during the 3 hours, add 1/4 C water and press COOK again.
Cooking is complete when rice cooker switches to KEEP WARM.
Serve with mashed potatoes.
I also have one for his WP pressure cooker. Hope this is the one you need!
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Rank: HSN Forum Member
Joined: 7/14/2008
Posts: 325
Location: Texas
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Dear TexasMom..you rock!  Thank you! Thank you!!!! It's exactly what I needed! Cheers! Keep looking up!
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Rank: HSN Forum Member
Joined: 5/24/2008
Posts: 230
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Cityyear, what cut of meat do you use for this? I have never tried this recipe and might give it a whirl. Could you use "stew meat" that is already cubed? I have made the pot roast for the pressure cooker and it used veggies and V-8 juice and is wonderful. Always looking for something easy and new.
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Rank: HSN Forum Member
Joined: 7/14/2008
Posts: 325
Location: Texas
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Hi, TexasMom! Thanks again for your help. I use the regular cut of pot roast and that cooks fairly quickly. I have also used rump roast which takes longer but then the gravy really thickens. If the gravy is thin, mix some cornstarch and cold water in a bowl and then add it to the rice cooker. My friend has also added carmelized onions during the last 1/2 hour or so. I have added a package of onion soup mix. We really don't stick to the recipe...just add whatever you think might taste yummy and it will. The meat just falls apart. I have it with buttered egg noodles and lots of real horseradish and red cabbage. Very delish! Let me know what you decided. I'd be interested in knowing. There is nothing like pot roast on a cold day, right?
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Rank: HSN Forum Member
Joined: 5/24/2008
Posts: 230
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Your recipe sounds great! I will definitely try it this week sometime. I use the rice cooker for lots of things, but have never tried it for meats. I think I will look for a chuck roast and start from there. The noodles and the red cabbage sound wonderful. Do you do the cabbage from scratch? I know there are some brands of red cabbage in the jar. I might get that for myself since I am the only one in my family that likes cabbage. I have four rice cookers! One 5C, one 7C and two 10 C sizes. They are great for transporting hot cooked food if you have to take something to a pot luck dinner. I use mine every week in some form or fashion. Nice talking to you!
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Rank: HSN Forum Member
Joined: 7/14/2008
Posts: 325
Location: Texas
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Hi, TexasMom! Yes, I use the red cabbage in the jar. Making it from scratch just isn't the same. If you coat the meat chunks in flour and some seasoning first and then brown it in the bottom of the rice cooker, it will be wonderful. That might be enough to thicken the gravy. If you like horseradish, get the shredded kind that you might find in the deli section. If you get the 'horseradish cream' or 'horseradish sauce', it won't be the same. I can't wait to hear what you have decided to try. I must say that the carmelized onions in the rice cooker during the last 30 mins or so really made it fab. But using regular chunks of onion in the pot works really well, too.
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