On Mon, 30 Jul 2018 01:58:45 -0000 (UTC), Wayne Boatwright
> wrote:

>On Sun 29 Jul 2018 06:27:22p, U.S. Janet B. told us...
>
>> On Sun, 29 Jul 2018 20:36:30 +0100, "Ophelia"
>> > wrote:
>>
>>>
>>>
>>>"Cheri" wrote in message news >>>
>>>"dsi1" > wrote in message
...
>>>> On Sunday, July 29, 2018 at 7:02:38 AM UTC-10, Cheri wrote:
>>>>>
>>>>> I used mine today to cook some red cabbage and ham for later
>>>>> use.
>>>>>
>>>>> Cheri
>>>>
>>>> One of these days, I'll get one of those things, to make one of
>>>> those dishes.
>>>
>>>
>>>Since it cooks quickly (a little vinegar added to the water too)
>>>the cabbage stays a nice color instead of that faded out bluish
>>>color. I use mine a lot, more than the slow cooker actually, but
>>>I'm home all day now, so not making meals that are done when
>>>coming home from work.
>>>
>>>For a low and slow meal, I really love Wayne's recipe for the pot
>>>roast and dried onion soup wrapped in foil, so easy, so good.
>>>
>>>Cheri
>>>
>>>==
>>>
>>>You wrap the meat in foil in the pressure cooker?
>>>
>> the conversation has drifted to pot roast in general and
>> preparation of a particular way to do it in the oven. You'd have
>> to check with Wayne's post for the particulars
>> Janet US
>>
>
>For Cheri, this is the recipe. It is never cooked in any kind of
>pressure cooker.
>
>4 Pounds Beef Chuck Roast
>1 Package Onion Soup Mix
>Heavy Duty Foil
>
>1. Use two long sheets of foil. Sprinkle onion soup on roast, after
>placing it in center of foil. Wrap roast loosely, but secure enough
>to hold the juices in. Place in large pan.
>
>2. Bake 9 hours at 225 degrees. Remove from oven and let sit for
>at least half an hour before serving.
>
>3. Notes:
>
>4. Herbs may be added, if desired. A bay leaf, a splash of
>Worcestersauce sauce or soy sauce. Do not add any other liquids.
>
>5. If the roast is served still warm from the oven, it must be
>served in chunks, as it is too tender to slice.
>
>6. The roast may be chilled overnight right in the foil. It can be
>neatly sliced while chilled, arranged in a baking dish, covered with
>gravy, and reheated gently before serving. It is at least as good,
>if not better, served this way.
>
>7. The juices make an excellent base for gravy, and should be
>diluted by at least half as much or more of water, to taste. If the
>roast is chilled, the juices will become jellied. Scrape away from
>the meat into a saucepan, mix with water, and thicken with a roux.

thanks Wayne. I've copied and saved
Janet US