Hibiscus House White Roses Tour

Welcome! I'd like to invite you to take a walking tour of our most beautiful roses. These are our pride and joy. Every year they perform harder than the last and that in itself seems impossible to do. Each picture is a section of fence, none are duplicates.  2014 Spring Blooms on the picket fence. Enjoy.

Pot Roast Cooked In The Instant Pot



Family story aka Family Tradition:
I know, I know what people now call 'Comfort Foods' were always just plain cooking for us. We country folks were brought up on hearty filling meals. One meal of the day was especially hearty that one was called 'Dinner' what people now call lunch. Supper was a lighter meal and served at night.

My grandma said it was because our family most of them were farmers.  They would come into the house in the middle of the day when it was too hot to work outside.  They would eat a big meal and take a nap. Later in the afternoon they would go back and work hard then come in to eat a light supper. They would then wash up go to bed early because they had worked hard and were tired.

Early the next morning they were up for a hearty breakfast of biscuits, homemade fresh butter, bacon, and sausage. They had a smokehouse full of hams, bacon, sausage meats of all kinds. They grew their own pigs and cows and made their own meats.  I remember grandma's pretty hands making and molding fresh cream butter.  She made and sold it locally. She said, "Dolly Goodson, that's my grandpa, expects to have hot biscuits at every meal. He puts his feet under that table three times a day!"  That was so funny!

They then were off to work like a dog all day. You know what they were pretty self-sufficient and if you ask me that was pretty good!  I wish we could all say that.

Day after day they worked so hard. I decided after the summers helping them do farm chores even putting in tobacco that farming wasn't for me. I do know that now that love has gone into gardening for me no matter where I've lived.

We were always served these types of meals daily and on Sunday you'd better believe they'd go all out with the extras. You see Saturdays were spent cleaning like crazy and cooking desserts to be served on Sundays!  Busy times they were indeed. I just added a little Family Tradition here.

Instant Pot, do you own one?  I have one, but it sits in the closet most of the time. I drag it out from time to time. Frankly, I've not truly learned to master any of my recipes in it until one day back in February. I decided to make my old-time pressure cooker roast recipe. So much has happened recently until I'd forgotten about posting this recipe, but will do so today.

Cooking a roast in the Instant Pot Recipe...











Pot Roast in the Instant Pot

Ingredients


  • One 3 1/2 - 4 pound Chuck Roast, Rump, or Round Roast your choice Today I used a Chuck
  • 2 Tablespoons oil of your choice
  • 1 Lb Carrot peeled and cut into large slices
  • 4 Potatoes cut into lengthwise quarters
  • 1 Large onion chopped coarsely 
  • 2 Ribs celery chopped coarsely
  • 2 Cloves garlic chopped finely
  • Paprika, salt, and pepper
  • 1 Tablespoon Worcestershire sauce
  • 2-3 cups water


Directions


To Cook:


  1. Season the roast liberally with paprika then salt and pepper each side. * paprika adds much flavor and has wonderful browning qualities. It will make your gravy prettier.*
  2. Saute Roast with oil in Instantpot until browned on all sides adding Worcestershire sauce at this time would be good.
  3. Add water cover and set to manually cook. Cook roast manually for 1 hour. Let the pot cool down naturally. If meat is tender remove it and set aside until later. ** If not cook another 15 minutes on the manual setting. Cool naturally 15 minutes and release steam.** Set aside until later.
  4. Put vegetables into the pot. Set manually for 4 minutes.  Carefully release steam from the pot. ***I use a dishtowel thrown over the knob to catch most of the steam. Hit the knob to release and move away.***
  5. Remove the vegetables from the pot leaving the broth. Set them aside until later
  6. ****If you have a particularly fatty roast you may need to cool broth down some so the grease will rise to the top, use a grease separator if you have one if not take a large spoon and remove the grease on top, now you are ready to make the gravy.****
  7. Let roast sit at least 10 minutes. Slice or cut into chunks if you wish.


Making The Gravy:


  1. Using a small bowl add 3 tablespoons of flour. Mix a little at a time cold water whisking or using spoon or fork to remove lumps as you go. You will want a slightly runny paste-like mixture
  2. Bring the broth up to a boil on the saute setting of Instantpot or make pouring broth into a large stockpot up to 4-quart size. When broth is beginning to boil. *If you have an excessive amount of broth you can only add what you think you will need for gravy. I always say you can't get too much gravy. (but then again I've been known to have to throw some away.)
  3. Add your paste flour mixture stirring constantly. Let broth thicken with a slight boil. **If the broth doesn't thicken to your liking then make another flour paste and add a little at a time until it is thickened.**
  4. When thickened to your liking turn the heat down and add meat and vegetables to warm through. Simmer for a few minutes until heated through.
**Note** My mama used to use a product called Kitchen Bouquet.  A little of that would add coloring to your gravy and a little flavor if your gravy isn't dark enough for you.**

6 - 8 Servings or more
Keep warm in Instantpot, serve soon and enjoy!



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Comments

  1. That looks SOOOO good, Dolly. I grew up on a hard-working farm and while I loved it growing up, I would never want to do it for a living. It is a hard life and you are tied to the animals and land. Perfect for some-but not for me.
    WHERE did you find that Instant Pot? I LOVE it! It is pretty and that is important! lol xo Diana

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    Replies
    1. Hi Diana!
      It is very good. It is funny that for years I swore I'd never be tied down to land, but with both husbands with their family lands I have been.  I do love the space and freedom from having wall to wall people around. Not that I don't love people,because I certainly do.  I do enjoy the chickens and wish I had the energy for a cow. A dream would be to have a white fence beside the home up to the road in front with a horse barn and horses running free! Yeah, well I'd need a stable boy! LOL . I'm way to lazy for that been there done that too much work for this lady. I'm not sure where Chuck found the pot he got it for my birthday last year. It may have been Walmart but I'm not sure.  Yep, you're right pretty is important! xoxo Dolly

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  2. Love your stories of the olden days and how they go about their days:) It sounds very down-to-earth fulfilled life:) Your pot roast looks so hearthy - something that would fulfill and nourish a very hungry and hardworking group of people - looks so delicious!!

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    Replies
    1. Hi Annie,
      Thank you. I think they were very fulfilled. At least I think so from a young child's perspective they all seemed to be at peace with everything. Good to hear from you!
      xoxo Dolly

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  3. Now this takes me back. I remember Grandmaw Sunday Dinners. I also remember seeing her ring the chicken necks, pluck the feathers and fry them up. Sometimes she would cook squirrels and rabbits that my uncle would bring in from hunting.
    I always say breakfast lunch and supper but dinner is what we call a big meal with family and it’s always blessed. Haha.
    Lisa

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    Replies
    1. Grandma Sunday Dinners were always the best! Oh the chicken necks, my grandpa showed me that one time and grandma was so angry at him for doing that. I can tell you I never forgot it either. The feather plucking always stunk so bad to me.
      My sister has done her own and said I should try it, but I am not as tough as she. Not very self-sufficient am I?  Oh wow squirrels and rabbits now that is what I call pioneering. My brothers used to go out, hunt them and try to get me to cook them!What me cook them? Sorry never could do that but bet they taste good. Every western Chuck watches they are cooking the rabbits especially. Yes you are right for sure the meals are blessed. I love that we have such similar upbringings. Have a great week!
      Dolly

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