Instructions
Preheat cooktop on med-high until water beads up in the unit (400° on electric skillet).
Sear the well seasoned roast for 8 minutes. Flip and sear for 8 more minutes.
Place onion slices under the roast and add the remaining ingredients on top. Cover the unit with the valve open.
When it whistles, reduce the heat to med-low (225° for the electric skillet). Cook for 30-40 minutes per pound of meat.
**Note: Reduce the heat if the valve is continually activating after 10 minutes.
***Note: Tough roasts like rump or arm roasts need more time. Chuck roasts are the best.
Ingredients
- Leavings in the Pan from Chosen Meat
- Whole Milk
- Salt and Pepper
- Cornstarch (or Arrow Root Powder)
- A Small Amount of Water in a Glass
Unit: The Unit Used for the Meat
Gravy Recipe (Optional)
Combine 2 heaping teaspoons of cornstarch (or arrow root powder) with a few tablespoons of water in a small glass and stir it until it is thick.
Remove the meat when it is finished cooking and pour 1/2 to 1 inch of milk into the hot skillet.
Turn on med-high heat and cook it while stirring with a metal spoon. Salt to taste.
Once the milk is bubbling thoroughly, pour the cornstarch and water mixture into the skillet and continue stirring until it has thickened. (You can add more cornstarch or arrow root powder if you want it thicker)