We love steak/roast and gravy with rice or mashed potatoes. It’s a toss up around here because we all love rice and we all love mashed potatoes. Basically, we all love anything and everything! 🙂
My favorite roast is a chuck roast. Usually I will cook a pretty big roast and have leftovers for sandwiches or shredded for enchiladas. But last week at the grocery store I found this cute little roast for about $6. It will be just right for dinner and we should have enough leftovers for sandwiches for lunch. I seasoned it with Lawry’s Salt, black pepper and Penzeys Mural of Flavor. I’m loving that spice!
Then I added onions, garlic, a couple of chili peppers (after I was tired of dealing with all my chili peppers during the summer, I stuck about 4 quarts of them in ziplock bags in the freezer), and some dried bell peppers (from the summer when they were cheap).
Then I added maybe 3 or 4 cups of water. I always forget to measure!
The roast was cooked under high pressure for about 15 minutes. If it had been a larger roast, I would have cooked it 20 or 25 minutes. I dumped it into a more shallow pan so you could see all that yummy gravy! That’s just how it came out of the pot . . nothing done to thicken the gravy . . that’s just how it cooked.
I never get a gravy like that when I cook in the crockpot. Maybe it’s just me. Can I wait til dinner time before I dig in?