On top of laying tile in a bathroom remodel, I’m still able to throw a fabulous meal together, dust the furniture, bake cookies, iron underwear, and twirl around the house in my stylish shirtdress and conservative sling-back heels. Bling!
We still have to eat around here, even if a good portion of the house is in chaos and life is all about waiting for things to dry. Actually, I believe that all major projects shouldn’t begin without a good meal. It helps if you’re not already cranky from hunger.
Believe it or not, hubs is becoming quite adept at using my pressure cooker. I sent him instructions on how to throw this pot-roast together and he did a spot-on job of it. See, we’re all learning new things around here!
3 Envelope Pot Roast
1 pkg. ranch dressing mix - the dry mix
1 pkg. Italian dressing mix - "
1 pkg. brown gravy mix - also dry
Mix them all together in a bowl.
With 2 tablespoons of olive oil, brown pot-roast on all sides on med-high heat. You can brown the meat in your pressure cooker pot and save on making another dirty dish. Take pot roast out of pressure cooker, place on plate, and sprinkle about 1/2 to 2/3 of the dried mix (you are supposed to use the entire amount, but most find that too salty) on both sides of the roast. Place pot roast back in pressure cooker, add 1 cup of water. Put lid on, wait for pressure to come up, and cook per time for your make of PC for a pot roast.
When finished cooking, remove pot-roast and add a slurry of cornstarch and water to the gravy and thicken.
**Note: If you don’t have a pressure cooker, simply follow the same instructions except place pot-roast in a dutch oven with one cup of water. Cook in 300° oven for approximately 90 minutes, or until it reaches your desired tenderness.
This pot-roast was actually VERY good and had a very good flavor. We served it with some good-ole’ fashioned mashed taters, and beans. It came with high reviews from the Cooking Forum. Yum!