Pot Roast In Rice Cooker - cooking recipe
Ingredients
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4 lbs beef chuck
4 cups beef broth (or good quality canned broth)
4 small potatoes, scrubbed and halved
2 teaspoons minute tapioca
1 large onion, peeled and cut in eighths
2 cups baby carrots
1 celery rib, sliced
1 bay leaf
4 garlic cloves, sliced
2 tablespoons ketchup
12 ounces beer (or other desired liquid)
salt and pepper
Preparation
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Layer all ingredients in rice cooker in order listed.
Leave on KEEP WARM setting for 24 hours.
NOTE: Do not use COOK setting as that's too harsh of a boil for pot roast.
The KEEP WARM setting is 180-185 degrees and will cook the pot roast perfectly and the vegetables will stay whole and beautiful. Check for seasoning before serving.
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