On 7/29/2018 10:13 PM, U.S. Janet B. wrote:
> 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
>
Me too. I usually use chuck roast but I tend to do it in the slow
cooker (crock pot) after browning the meat. I think my mother used to
cook it in the oven but it wasn't wrapped in foil or cooked for 9 hours
at low heat. This is different.

Jill