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Categories:Viewed: 7 - Published at: a year ago
Ingredients
- 3 lb. chuck roast
- 1 can tomato puree or tomato juice
- 1 can water
- salt and pepper
- 1/2 green pepper
- 1 to 4 onions
- carrots
- potatoes
Method
- Pound flour into both sides of meat, using back side of knife. Add tomato puree, water, salt and pepper.
- Pressure cook at 10 pounds for 25 to 30 minutes.
- Twelve minutes before serving, add pepper, potatoes, carrots and onions.
- Pressure at 15 pounds for 12 minutes.
- If gravy is thin, add a little flour and cold water, mixed into paste, with a fork.