General Recipes - Homemaker Geek

My Pot Roast #1 IP

We like a couple of the soft Carrots but have other Veggies with dinner too.

One Pot Meal, with Potatoes and Butternut Squash. Most of the Veggies that are cooked in with the Roast on the Bottom can be blended up into the gravy.

As with all meats, bring it to room temperature before cooking. It helps to keep the juices in to prevent dryness.

Every time I make a Pot Roast, I’m like… “Ohhhh! best one yet!” But this one…absolutely best one yet!

You will notice, I use very little Water/Liquid. This is because…rather than use boxed Broths…, I “sacrifice” the Onions and other Veggies that create a ton of Broth on their own, (which by the way, are also ingredients in those boxed, pre made broths). We don’t always eat those, we have others. You can Vitamix blend them into that broth to make fantastic gravy, or save them for Soup or Stew another time. You will be shocked at almost 6 cups of Broth at the end.
It does take about 10 min or so to sear the Meat well but total time start to finish is like 1 hr and 15 min total. (10 min to sear, 10 min to come up to pressure 25min to cook, and 30 min npr. Not bad!?)

Your going to cut the Roast into 3 and season it well and then Sear in Extra Virgin Olive Oil well on all sides, About 3-5 min per front and back. Less on the sides.

Brown well…Important step to make that rich flavor come out

These are the sacrificial veggies to make all that good broth…add the ones to eat with the meal on top.

You will need:

3 lb Chuck Roast.
1/2 lg Sweet Onion, about 2 c coarse chopped.
2 regular Carrots chopped in 2” pieces.
2 ribs Celery cut in 2” pieces.
1 Tbsp of Shriracha Catsup *Optional. You can use plain catsup if you want or skip it. Your choice.
1/2 tsp Italian Seasoning.
1 Tbsp Lower Sodium Better than Bullion Chicken.
2 tsp regular Better than Bullion Mushroom.
Use 3/4 c of Beef Broth with 1 tsp apple cider Vinegar OR use the wine and water below.
1/2 c Red Wine and 1/4 c water-( vinegar or wine tenderizes and adds a richness like Beef Bourguignon and tenderizes) so if you don’t like Wine, substitution…Chicken Broth and 1 tsp Apple Cider Vinegar.

TO BE PUT ON TOP:
1 large Potato quartered (You can use more).
1/2 Butternut Squash quartered (More if desired)

FOR THE GRAVY:
1/2 c flour for slurry.
1/2 c milk
Mix Flour and Milk together well and set aside.

[Second option for the Slurry: you can use 1:1 cornstarch to water if you prefer it to flour and milk. So 3-4 Tbsp Cornstarch to the same amount of water. Stir well.]

DIRECTIONS:
Cut the roast in like 3 pieces and season all sides well with Johnnies Seasoning and Montreal Seasoning .
On Med HI heat, heat a large frying pan with oil in it , and sear the seasoned meat as shown above. Get it nice and browned.
Drain all but 2 tbsp fat in the pan. Pour the following liquid in the pan to deglaze.
Meanwhile….. add everything except the meat and liquid to the pot.
Add the Roast back in the pot on top of the veggies.
Deglaze the pan with the liquid, and pour it over the veggies and roast.
Set Lotus steamer on the meat with the potato and Squash on it.
Put the lid on, and Vent to Sealing.
Set manual 22 min.
NPR for 30 and QR the rest out.
Take lotus steamer out, set aside and potatoes in bowl and mash with a fork and add 2 tbsp butter and some heated cream. Set aside.
Pull the meat and set aside.
Use slotted spoon to get the carrot onion and celery out. You will be left with the broth for the Gravy.

Whisk the flour and milk together for the slurry.
Turn the pot off, and back on to sauté “More”. While stirring, add the slurry slowly to the broth and stir quickly, allow to thicken for 4-5 minutes.

The pot roast goes on top of the veggies or settled down into them

I mashed these potatoes in a small bowl and added a little cream and butter in, and I fork mashed the butternut on the plate, add some good butta salt and pepper, and for some…. a sprinkle some brown sugar.

All that broth made from the liquid in the vegetables, and meat! After you take the meat out you can scoop the veggies out and save or blend them at the same time, with the slurry and immersion blender or Vitamix right into the gravy.

Chicken and Dumplings.. from frozen or fresh Chicken..IP. Includes Flat and Drop Dumplings. Also, Instructions for the Slow Cook cycle, 4 hr on Hi/Normal

This is a lot of information about Chicken and Dumplings so you can pick through what interests you.
Use Frozen Chicken or Fresh. Includes several versions of Dumplings .

This Recipe has the Chicken Cooked From a frozen block of 4 Costco’s Bone in, Skin on Thighs (20 min with 30 min NPR). If you want to use the frozen boneless skinless Chicken Thighs, adjust the time to just 2 min, 5 min NPR CR the rest out.

*For Drop Dumplings, drop down
*For FRESH Chicken, cook 3 min with 4c of Broth and 20 min NPR

ALSO INCLUDES 4 hr Slow Cook method Below.
Serves 4

FOR DROP Dumplings SCROLL down for several Dumpling versions.

FOR THE SOUP.
Keep in mind that you may want to add more Spices at the end when the Chicken is done and before the Dumplings go in.
You can also add more Chicken if you want…
you may decide that you want more Fresh Veggies after the Chicken is initially cooked. Mom use to make it with Potatoes and Peas added in. Some folks add Corn or Green Beans and some don’t put any Veggies at all in. Some also just add Onions with the Chicken. You really can’t go wrong, just add the more tender Veggies last before the Chicken goes back in. You can also use Frozen Mixed Veggies at the End when you add the Chicken back in. Your choices here to create your own.
Make more Dumplings as well, see below. It’s a Recipe that is easy to adjust and tweek to make it Your perfect meal.

INGREDIENTS:
1 block of 4 frozen Chicken Thighs. 2 1/2-3 lbs. (If using fresh see note towards the bottom. Use Boneless Skinless Thighs if desired).
1 Onion chopped (1 1/2-2 c)
2 Celery Stalks chopped (1 – 1 1/2 c).
2 Carrots chopped (1 1/2- 2 c).
3/4 tsp Italian Seasoning (if you like seasoning add the latter).
1/2 tsp Pepper.
1 tsp Salt
Optional: 1 clove Garlic minced
4 cups Chicken Broth… (more if you plan on doubling the Dumplings Recipe)
2 Tbsp Lower Sodium Better than Bullion Chicken. (more for after if needed)
3/4 tsp of Mrs Dash Onion and Herb Seasoning. (Or increase the Italian Seasoning to 1 tsp and 1/4 tsp Johnnies and 1/4 Tony Chachere’s Creole, 1/4 tsp Garlic Powder)

DIRECTIONS:
Add all the Veggies to the bottom of the Pot, Onions first..don’t stir. Add the Italian seasoning and Salt. Pour in the Water/Broth and add the Better than Bullion.
Skip the Trivet, it works great without it. Add the Chicken directly to the Top of the Veggies.
Spritz the top of the Chicken with Evoo or a little pam to make the herbs stick. Sprinkle the Mrs Dash Onion and Herb on the Chicken.
Set the time for 20 min and allow 30 min NPR. (3/20 for fresh)
Open the Pot and taste your Broth now and add more Seasoning if you want it. It’ll blend in when you add cook the Dumplings.

More liquid will be created from the Veggies and frozen Chicken. The Veggies are used to flavor the Stock that will come from this for the Dumplings. They will be really soft.

You can always add a few fresh chopped Veggies or even Frozen Mixed Veggies later when you turn the Pot to Sauté, after you pull the Chicken and make the Dumplings. They take 15-20 min, so the freshly added Veggies will cook in that time.
Remove Chicken And set aside to cool so you can take the Meat off the Bones. Sometimes I break up the some of the Skin and added to the Meat for flavor.

Skim off most of the fat and use some in the dumplings!

Skim off most of the Fat and use some of it in the Dumplings.

FOR THE DUMPLINGS …See Below for pictures.
You can Quadruple this amount for a lot of dumplings. I freeze some flat ones from this. Or make Half and half. But making more Dumplings …you will need 2 3 cups more Chicken Broth.

FOR FLAT DUMPLINGS that rise a bit:
For DIY Self Rising Flour link it’s in with my Biscuits Recipe Biscuits
1/2 c self rising flour. …….……..…/ X 4 =2 c
2 Tbsp chicken broth and fat…../ X 4 = 8 Tbsp
2 Tbsp milk. (Or more Broth)…../ X 4 = 8 Tbsp
1 tsp butter. ………………………………/ X 4 = 4 tsp.
Salt and pepper to taste.
Optional: Italian seasoning
Keep the Flour out for more for dusting.
On the counter carefully dump flour and make a well. Continue to directions below.

FOR FLAT DUMPLINGS/NOODLES. (No Rise)
1/2 c AP Flour.
4 Tbsp Chicken Broth and Fat
1 Tsp Butter.
Mix together in a Bowl… follow directions to roll them out below.

FOR EGG DUMPLINGS/NOODLES (a little rise)
1 c AP Flour.
4Tbsp Chicken Broth with Fat.
2 Tbsp Butter
1 Beaten egg.
*Note: My favorite….Egg holds the noodle together and will be a bit more leathery.
Mix together in a Bowl…follow directions to roll them out below.

DIRECTIONS FOR THE FLAT DUMPLINGS
This is for the Flat Dumplings or Noodles. If your making a lot then you may want to start it in a bowl.
With a fork drop the 1 tsp of soft butter, blend in a bit with the fork, make the well again and pour the milk and chicken broth, carefully stir in and make a dough, press with hands, pat and fold over a few times, not too much or they will be tough. But if you want them more like noodles then fold and Pat more…Roll out thin to 1/8”. Cut into 1”squares and drop into boiling broth and cook about 5 min then turn down and simmer for 10 more min. (Total 15 min)

*************************************************************NOTE: If using fresh Chicken , put it into the IP and stagger the pieces, trying not to pile it on top of each other and set time for 4 min manual with 20 min NPR.

This is another batch. No need to use the trivet.

Turn the pot off and back on to sauté, Less or low. Make the Dumplings Recipe below, and drop in to boiling broth. Turn sauté off, so it simmers. Don’t let it Boil. Cook Dumplings for 15-20 min. Return chicken to the dumplings and broth and heat through. Enjoy. For DIY Self Rising Flour in my Biscuits Recipe click here. Biscuits

FOR DROP DUMPLINGS : Can be doubled
3/4 c self rising flour
3 Tbsp chicken fat or melted Butter
2 Tbsp chicken broth (more if needed).
2 Tbsp milk

In a bowl, mix it all together, and it should look like the mixture in the pic of the dough. Drop by spoonful into simmering broth, let simmer for about 15 min. . Again, don’t let the boil , they are fragile, so just watch them and a move them with a gentle swirl works well or turn the pot off for a few. These take about 15 min. Check for doneness.

Drop by TBSP into boiling Broth and then dropped to Simmer for 12-15 min

A different batch… they never turn exactly the same ?

This is the last Batch that I just made Nov 9/2020. I doubled the recipe except for the water, I still only used 4 c Water, and used 9 hind Quarters. I also used a full batch of Biscuits for the Dumplings, (2 c flour, 3 tsp Baking Powder, 1/4 tsp Cream-of Tartar, 1/2 tsp Salt, 6 Tbsp Lard or Chicken Fat from the Dumplings skimmed from the top, 1 1/3 c Buttermilk ….) or see Biscuits recipe here Biscuits . I just made them with a little more Milk and Fat than I do In my Biscuits.

*****************************************************

SLOW COOK METHOD using Fresh Chicken:
Add all the veggies, liquid and spices including the Costco’s Better than Bullion Chicken to the bottom of the inner pot. Add the chicken on top.
lid you use the regular lid, make sure that the vent is OPEN, or Cover with a glass lid. Set Slow cook , push the button until you see More or HI depending on your pot. Set the time for 4 hours.. set another timer for 3 hrs.
At the 3 hr mark, pull the meat out and cut it into smaller pieces. Taste the broth and add a little more seasonings if you want. Return the Chicken back into the pot, then make the dumplings and gently drop by spoonful into the liquid, swish/spoon the liquid over the dumplings. Put the lid back on and cook for another hour.
When the 4 hrs is up, remove the lid and gently push/stir the dumplings under the surface of the liquid to thicken the liquid a bit.
If you want the stew thicker you can turn the pot off and back on to Saute, add just a Tbsp or two of flower to 1/3 c of water and stir that into the stew, and close the lid for a few min more. Don’t boil hard. . Turn the pot off and on to keep warm at this point and serve up.

Make a meal: Hamburger to Freeze

I use to multiply this times 5 to make a lot.

Use this for the meat mixture for the Burrito Pie or to add spaghetti sauce to for spaghetti type dishes, like lasagna, etc.

1 lb Hamburger

1 large Onion

3 cloves Garlic

1 1/2 tsp Italian Seasoning

Fry the Hamburger, add the Onion,Garlic and Spices, sauté the meat mixture until Onions and Garlic shrink and are cooked. Let cool and put into containers and freeze.