Roast Beef & Beef Stew

June’s Roast Beef (On Sunday after church, we always gathered at Nana’s house.  Nana was my grandmother, daughter of Mabel Ray. We had the most wonderful roast beef.  This is an updated version my family loves.)

Pressure Cooker
Metal Trivet for Bottom of Cooker
2 cups of water
6 lbs. of Boneless Shoulder Roast (2 3lb. roasts)
Seasonings: Salt, pepper,  beef bouillon cubes, steak seasoning or marinade to taste (Sometimes I have pour in a cup of Dale’s liquid seasoning or about 10 bouillon cubes, not both too salty) Sometimes a quarter cup of white vinegar.
3 cups of baby carrots, pre-washed and peeled
4 potatoes, peeled and quartered (or turnips make a great substitute)
2 white, yellow, or Vidalia onions, quartered
3 cloves of garlic, peeled and pressed
4 T. Butter
Pepper

Insert the round metal trivet with holes in the bottom of the Pressure Cooker.  Fill the pressure cooker with enough water to rise to the holes in the bottom of the trivet. Place roasts in the pressure cooker (frozen or thawed-they usually fit only by placing them on their ends standing up or stacked one on top of the other). Add seasoning as desired. Add vegetables, onions, and garlic. Secure lid of pressure cooker as directed in the pressure cooker instructions. Place on the stove.  Start on high.  When the ingredients boil for about 5-8 minutes, lower the temperature to keep the roast cooking steadily.  If frozen, remove from stove in about 1 hour and 40 minutes (if thawed, 1 hour and 10 minutes).  Let sit 15 minutes.  Open lid according to safety directions of the cooker.  Meat should fall apart. All stoves and pressure cookers are different so you can fine tune the cook time with practice.

Heat a skillet with about 4 T of butter, very slowly add a small amount of juices from the cooker to the butter and work into a paste.  Repeat adding of juices until a gravy forms.  Add water and stir and cook to desired consistency. 

After this meal, store leftovers all together in the pressure cooker, gravy and all. Refrigerate overnight.

Dr. H’s Beef Stew

Large Tall Soup Pot
Leftovers from Roast
Onions
Carrots
Potatoes or Turnips
Water
Seasonings from roast recipe to taste.

Remove the pressure cooker from the refrigerator.  Separate meat from vegetables and onions.  Discard vegetables and onions if overcooked from roast.  Remove white congealed fat.  Do not discard any gravy or leftover juices.  Some juices may have congealed into a clear mass, do not discard. 

Cut up meat into I inch cubes and place into soup pot.  Cut up vegetables, add water(at least 6-8 cups) and seasonings.  Add all juice materials. Stir, bring to a boil for 10 minutes, reduce to medium heat, cover, cook for about an hour.  If too watery, remove lid after 30 minutes and boil to evaporate some water.