POT ROAST IN RICE COOKER

Pot Roast in Rice Cooker image

Make and share this Pot Roast in Rice Cooker recipe from Food.com.

Provided by Nana Lee

Categories One Dish Meal

Time P1DT10m

Yield 4-6 serving(s)

Number Of Ingredients 12

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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

Steps:

Layer all ingredients in rice cooker in order listed.
Leave on KEEP WARM setting for 24 hours.
NOTE: Do not use COOK setting as that's too harsh of a boil for pot roast.
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.

Nutrition Facts : Calories 1278.7, Fat 78.3, SaturatedFat 31.2, Cholesterol 313, Sodium 1318.6, Carbohydrate 46.9, Fiber 6.5, Sugar 9.2, Protein 86.6

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