PLACE CONTENTS OF BAG IN PRESSURE COOKER. CLOSE LID AND TURN PRESSURE RELEASE VALVE TO SEALING. COOK ON HIGH PRESSURE FOR 45 MINUTES. WHEN ACTIVE COOKING TIME ENDS ALLOW PRESSURE COOKER TO NATURALLY RELEASE FOR A MINIMUM OF 10 MINUTES THEN RELEASE THE REMAINING PRESSURE IN POT. INTERNAL TEMPERATURE OF BEEF SHOULD BE 145˚F MEASURED WITH A MEAT THERMOMETER.

TO MAKE GRAVY:
WHEN BEEF IS FULLY COOKED REMOVE FROM POT. IN A SMALL BOWL MIX TOGETHER 1 TABLESPOONFUL OF CORN STARCH WITH ¼ CUP OF WATER UNTIL COMBINED. SET PRESSURE COOKER TO SAUTÉ FUNCTION. WHISK CORN STARCH MIXTURE INTO BEEF JUICES IN POT STIRRING CONSTANTLY UNTIL DESIRED THICKNESS IS REACHED.

RETURN BEEF TO POT. COAT WITH GRAVY, SLICE AND SERVE.

*PLEASE NOTE: COOKING INSTRUCTIONS HAVE BEEN UPDATED.

PLACE CONTENTS OF BAG IN SLOW COOKER AND COOK ON HIGH FOR 3-5 HOURS. CHECK PROGRESS OF COOKING PERIODICALLY. IF LIQUID IS DRYING OUT ADD ½ TO 1 CUP OF WATER TO SLOW COOKER TO KEEP BEEF MOIST. INTERNAL TEMPERATURE OF BEEF SHOULD BE 145˚F MEASURED WITH A MEAT THERMOMETER.

IF MEAT DOES NOT SHRED/SLICE EASILY YOU MAY NEED TO INCREASE THE COOKING TIME.

TO MAKE GRAVY:
WHEN BEEF IS FULLY COOKED REMOVE FROM POT. IN A SMALL BOWL MIX TOGETHER 1 TABLESPOONFUL OF CORN STARCH WITH ¼ CUP OF WATER UNTIL COMBINED. SET SLOW COOKER TO HIGH. WHISK CORN STARCH MIXTURE INTO BEEF JUICES IN POT STIRRING CONSTANTLY UNTIL DESIRED THICKNESS IS REACHED.

RETURN BEEF TO POT. COAT WITH GRAVY, SLICE AND SERVE.

*PLEASE NOTE: COOKING INSTRUCTIONS HAVE BEEN UPDATED.

PREHEAT OVEN TO 325˚F. PLACE CONTENTS OF BAG IN A DUTCH OVEN OR OVEN-SAFE COOKING DISH. COVER TIGHTLY AND COOK IN PREHEATED OVEN FOR 1-2 HOURS OR UNTIL MEAT SHREDS EASILY. CHECK PROGRESS OF COOKING PERIODICALLY. IF LIQUID IS DRYING OUT ADD ½ TO 1 CUP OF WATER TO COOKING DISH TO KEEP BEEF MOIST AND COVER TIGHTLY. INTERNAL TEMPERATURE OF BEEF SHOULD BE 145˚F MEASURED WITH A MEAT THERMOMETER.

IF MEAT DOES NOT SLICE/SHRED EASILY YOU MAY NEED TO INCREASE THE COOKING TIME.

TO MAKE GRAVY:
TRANFER COOKING JUICES TO A SMALL SAUCE PAN. PLACE SAUCE PAN ON STOVE SET TO MEDIUM-HIGH HEAT. IN A SMALL BOWL MIX TOGETHER 1 TABLESPOONFUL OF CORN STARCH WITH ¼ CUP OF WATER UNTIL COMBINED. WHISK CORN STARCH MIXTURE INTO BEEF JUICES IN SAUCE PAN STIRRING CONSTANTLY UNTIL DESIRED THICKNESS IS REACHED.

PLACE BEEF IN SAUCE PAN, COAT WITH GRAVY, SLICE AND SERVE.

DON’T SKIP THE GRAVY STEP WHEN PREPARING ONE POT GOURMET HOMESTYLE POT ROAST WITH GRAVY. SLICING OR SHREDDING THE BEEF AND MIXING IT WITH THE PREPARED GRAVY WILL GIVE YOU THE BEST EATING EXPERIENCE.

ALSO PLEASE NOTE THAT NOT ALL COOKING APPLIANCES ARE CREATED EQUAL. THE COOKING INSTRUCTIONS WE PROVIDE WORK GREAT IN MOST BRANDS OF SLOW COOKERS AND PRESSURE COOKERS BUT YOUR RESULTS MIGHT VARY. THE FOLLOWING TIPS WILL HELP TO ENSURE THAT YOUR MEAL COOKS UP TENDER, MOIST AND DELICIOUS.

TIPS FOR COOKING IN A SLOW COOKER OR CONVENTIONAL OVEN

• AS MEAT IS COOKING CHECK PERIODICALLY TO MAKE SURE THE LIQUID IS NOT DRYING OUT TOO QUICKLY. THIS IS POSSIBLE, PARTICULARLY IF YOU ARE ONLY COOKING A SINGLE PACKAGE OF PRODUCT. IF YOU NOTICE THAT TOO MUCH OF THE SAUCE EVAPORATED DURING THE COOKING PROCESS ADD ½ TO 1 CUP OF WATER TO PREVENT THE MEAT FROM BECOMING DRY.

• COOKING A SINGLE PACKAGE OF PRODUCT IN A SLOW COOKER MAY REQUIRE A SHORTER COOKING TIME. CHECK THE PROGRESS OF HOW WELL THE MEAT IS COOKING STARTING AT ABOUT 2.5 HOURS. IF MEAT IS FORK TENDER AND A MINIMUM OF 145˚F IT IS READY TO EAT.

• IF MEAT IS NOT SLICING/SHREDDING EASILY AFTER SUGGESTED COOKING TIMES IT MAY NEED TO BE COOKED A LITTLE LONGER.

Try our HOMESTYLE  POT ROAST WITH GRAVY served with roasted vegetables, egg noodles, biscuits, sweet potatoes, macaroni and cheese or GARLIC MASHED POTOATOES.