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Prep Time: 10 Minutes Cook Time: 1430 Minutes |
Ready In: 1440 Minutes Servings: 6 |
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Just got a new WP rice cooker and found this recipe. Ingredients:
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 |
Directions:
1. Layer all ingredients in rice cooker in order listed.
2. Leave on KEEP WARM setting for 24 hours.
3. NOTE: Do not use COOK setting as that’s too harsh of a boil for pot roast.
4. 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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