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Cracker Barrel makes a delicious pot roast 1 3 to 4 pound chuck roast 2 tablespoons vegetable oil 1/2 teaspoon salt 1/4 teaspoon pepper 1 large onion chopped …
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16 replies
  1. Mike Wall
    Mike Wall says:

    Use the onions on the bottom, add only 1/2 cut stock mixture. After meat is done, remove and use a hand blender to blend the onion almost liquified for wonderful thick gravy. The fat from the meat with the onion and 1/2 cup stock make for a thicker gravy. I would NOT use a second pan for the mushrooms either! I'd cook the meat 7/8 done, release pressure, make the gravy with the mixer, add the mushrooms and return for a final 5 mins pressure, release naturally without the warmer on and serve!

  2. Jerri Berg
    Jerri Berg says:

    I love your recipes !!! Could you please get Jim's Onion Rings from Jim's restaurants in San Antonio, TX. They are the best onion rings I have eaten in my 60+ years. Thank you.

  3. JoAnn S.
    JoAnn S. says:

    First question…What is the difference between a pressure cooker and a crock pot? Second…Can I use a crock pot for this recipe, because I don't have a pressure cooker?

  4. snookie65
    snookie65 says:

    Easy and quick pot roast! I'm loving these Instant Pot recipes. Thanks for mentioning the setting button you used and the time. Have you ever done a whole chicken in the Instant pot?


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