Thursday, September 27, 2018

Instant Pot Roast

  • 1-2.5 to 3 lb Pot Chuck or Shoulder Roast
  • 2 tablespoons Olive oil
  • sea salt and pepper a generous amount
  • 3 tablespoons Worcestershire sauce
  • 3 tablespoons Balsamic vinegar
  • 1 large onion sweet, white or yellow, cut in to chunks, about 2 cups total
  • 1-2 cloves garlic chopped
  • 1/2 cup beef broth or water I use beef broth but water works in a pinch
  • 2.5 lbs red potatoes washed and cut in half
  • 1 lb bag of baby carrots or 1 lb carrots, washed and cut into chunks
  • 1 tub Knorr concentrated beef stock or other brand flavor booster about 1-2 tablespoons


  1. Turn the Instant Pot to Saute mode.
  2. Generously season the roast with salt and pepper on both sides.
  3. Pour olive oil into heated pot.
  4. Place the roast into the heated instant pot and sear on both sides, about 2 minutes each side.
  5. Sprinkle the Worcestershire sauce and Balsamic vinegar on the top of the roast after browning.
  6. Add onions and garlic to the Instant Pot, let some of the onions go to the side of the roast and some resting on top.
  7. Pour 1/2 cup beef broth or water around the sides of the meat and turn the Saute mode OFF.
  8. Place the lid of the Instant Pot on and turn the dial to the sealing position. Make sure the rubber seal is in place inside of the lid.
  9. Turn the Instant Pot to the Meat or Manual setting for 45 minutes using the + button until the time displayed is 1 hour 5 minutes. Press start. I like to place my IP on top of the stove on a cookie sheet so it will vent thru the venting hood on my range.
  10. While the meat is cooking, prepare the potatoes and carrots. Set aside.
  11. Mix one half cup beef broth or cold water in a cup with 2 tablespoons flour using whisk until smooth.y
  12. When Instant Pot is done, the timer will sound. Leave the meat in the pot for another 30-45 minutes so the pressure in the pot is naturally released.
  13. After 30-45 minutes, most of the pressure should be naturally released. If pressure is remaining, let it vent naturally. It is best to allow a roast to naturally release steam for best results and most tender meat.
  14. When all of the pressure is released, remove the lid. The meat should be fork tender. If it is not, the manual setting may be used again for an additional 5-20 minutes. You can gauge how tender the meat is by pulling it apart. Again, it is always best to allow the pressure to naturally release and not manually be released form the pot.
  15. Add the potatoes and carrots to the Instant Pot.
  16. Turn the Instant Pot to Manual setting and adjust the time using the + or - button.
  17. Set to cook for 10 minutes. Make sure to set the dial on the lid to the sealing position again!
  18. When the timer goes off, carefully release the pressure using the venting position.
  19. When ready to eat, Remove the roast to a platter or bowl, Spoon the veggies around the roast.
  20. To make gravy, Turn the Instant Pot to the saute setting.
  21. Wait until the broth is bubbling, and add the flour and cold water mixture to the Instant Pot, whisking while adding. Add the Knorr concentrated stock and whisk. Cook for about one minute until gravy is thickened and bubbly, or simply serve the roast with the juices from the meat and veggies. Add salt and pepper to taste.

Sunday, January 24, 2016

Ground Turkey Stroganoff

  • 1-1.5 ground turkey
  • 1/2 onion, minced
  • 1 Tbsp vegetable oil
  • 1 tsp minced garlic
  • 1 can cream of mushroom soup 
  • 1/3 cup milk
  • 1 chicken billion cube, crushed 
  • Bow tie noodles, cooked 
  • Salt and pepper to taste. 
  1. Put oil and garlic in pan on stove and sauté. Add onion and ground turkey and cook until turkey is evenly browned and onion is tender. 
  2. Add crushed billion cube and mix. 
  3. Add soup and milk and cook down. 
  4. Add noodles and lower heat until desired thickness. Salt and pepper to taste. 

Tuesday, January 20, 2015

Chocolate Chip Cookie Cake

  • 1 cup butter
  • 1/2 cup sugar
  • 2/3 cup brown sugar
  • 2 eggs
  • 1 tsp vanilla
  • 2 cups flour, plus 4 Tbsp
  • 1 tsp salt
  • 1 tsp cream of tartar
  • 1 tsp baking soda
  • 2 cups semi-sweet chocolate chips

  1. Best butter and sugars together.
  2. Add eggs and vanilla.
  3. Mix flour, salt, baking soda and cream of tartar.
  4. Add dry ingredients to the batter and mix until well blended.
  5. Stir in chocolate chips.
  6. Seared dough into a 15 1/2 inch round pan.
  7. Bake for 20 mins at 350 degrees.


Recipe via


Breakfast Casserole

  • 1 lb breakfast sausage, cooked and drained
  • 6 eggs
  • 2 cups milk
  • 1 tsp salt
  • 6 slices of white bread, buttered
  • 1 cup cheddar cheese, grated
  1. Cook and drain aaa usage, set aside. In a large bowl, beat eggs, add the milk and salt. Stir in sausage.
  2. Place bread on bottom of 11-7 baking dish. Pour mixture over bread. Cover and place in fridge 8 hours or overnight.
  3. Remove from fridge 30 mins before baking.
  4. Bake uncovered at 350 degrees for 45-60 mins covered and then uncover and cook another 30 mins at 325 degrees or until knife inserted comes out clean.

Sweet Potato Casserole

  • Canned yams, cut into 1.5 in chunks
  • 1/4 cup brown sugar
  • 1/4 cup butter
  • Marshmallows

  1. Place yams in bottom of baking dish.
  2. Melt butter and mix in brown sugar. Pour all over yams.
  3. Bake 20-30 mins at 325 degrees.
  4. Cover with marshmallows and broil until marshmallows turn brown, 5-10 mins.

Monday, November 10, 2014

Beef Stew from Leftover Round Roast


  • 1 lb leftover (cooked) beef bottom round roast (or leftover beef), cut into bite sized cubes
  • 2 carrots, sliced
  • 3 medium potatoes (I used the potatoes left with the roast)
  • 1 cup chopped onion
  • 4 cloves garlic
  • 4 cups beef broth (low sodium)
  • 2 cups hot water
  • 1 tsp salt, or to taste
  • 1 tsp pepper, or to taste
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 1 tsp dried parsley, or 1 Tbsp fresh parsley
  • Olive oil cooking spray

  1. In large crockpot set on low, combine beef broth, hot water, carrots, potatoes, beef, salt, pepper, garlic powder, opinion powder and parsley.
  2. Spray a medium frying pan with olive oil and heat over med-high heat for 1 minute. Add onions and do sauté until translucent (about 2-3 mins). Add garlic to pan and continue to sauté until onions are brown and garlic is fragrant. Add the garlic and onions to the pot. Cover and let cook on low for 8 hours.

Thursday, March 27, 2014

Sweet and Sour Chicken

  • 3-4 boneless chicken breasts
  • Salt and pepper
  • 1 cup cornstarch
  • 2 eggs, beaten
  • 1/4 cup oil


  • 3/4 cup sugar
  • 4 Tbsp ketchup
  • 1/2 cup distilled white vinegar
  • 1 Tbsp soy sauce
  • 1 tsp garlic salt

  1. Preheat to 325 degree F
  2. Cut up chicken breasts. Coat in cornstarch and the in egg. Brown in oil, and place in 9x13in baking dish.
  3. Mix ingredients for sauce and pour over chicken.
  4. Put in oven and bake for 1 hour, turning chicken every 15 minutes.