Gees Beef With Onion Mushroom Gravy Pressure Cooker

Serving Size : 4
Ingredients

for prepare Gees Beef With Onion Mushroom Gravy Pressure Cooker

:

Amount	Measure	Ingredient - Preparation Method
2	tablespoons	peanut oil
1		beef arm roast or chuck roast
1/2	teaspoon	salt
1 1/2	cups	water
1	package	McCormick's onion gravy mix
1	package	McCormick's mushroom gravy mix
2	cups	cold water

Add the peanut oil to a very hot pressure cooker pot. Brown the roast on both sides. (If your roast is too large to fit the bottom of your cooker pot, cut in half to brown.) Sprinkle the meat with the salt and add the water. Place lid on pressure cooker tightly. Put pressure regulator weight in place. Leave heat under cooker on high until the weight begins to jiggle. Lower heat immediately to a level that keeps the weight just barely moving. Time from this point on for 20-25 minutes (depending on the grade of meat). Remove pot from heat and cool. Mix the two packages of gravy mix together with the cold water until it makes a smooth mixture. Open the pressure cooker lid and add the mixture to the pot. Bring the pot back to a simmer, and while stirring constantly and gently, allow the gravy to thicken. Serve with creamy mashed potatoes or hot fluffy rice or some loaves of homemade crusty bread to "mop" the gravy.

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