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    You are in: Home / Recipes / SL Roast With Onion and Mushroom Gravy - 6-Qt. Pressure Cooker Recipe
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    SL Roast With Onion and Mushroom Gravy - 6-Qt. Pressure Cooker

    Total Time:

    Prep Time:

    Cook Time:

    38 mins

    5 mins

    33 mins

    KateL's Note:

    Entered for safe-keeping, adapted from Donna Davidson in November 2000 Southern Living, times are for 15 psi 6-qt. (or larger) pressure cooker.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Sprinkle roast evenly with pepper. Place in 6-quart or larger pressure cooker.
    2. 2
      Add mushroom soup, onion soup mix, beef bouillon cubes and 2 cups water.
    3. 3
      Secure lid. Over medium-high heat, bring to HIGH pressure (2nd bar,15 psi). Adjust heat to stabilize just at high pressure. From moment high pressure was reached, cook 20 minutes. (Check recommended cooking time in your manufacturer's manual.).
    4. 4
      Remove from heat and use quick pressure reduction method recommended by your manual. The recipe recommended running cold water over the lower edge of the cooker.
    5. 5
      Remove lid, directing steam away from you.
    6. 6
      Remove roast, and keep warm.
    7. 7
      Stir together cornstarch and 2 tablespoons water. Add to liquid in pressure cooker. Bring to a boil, then cook for 1 minute.
    8. 8
      Serve gravy with roast.

    Ratings & Reviews:

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    Nutritional Facts for SL Roast With Onion and Mushroom Gravy - 6-Qt. Pressure Cooker

    Serving Size: 1 (221 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 284.1
     
    Calories from Fat 111
    39%
    Total Fat 12.3 g
    19%
    Saturated Fat 4.9 g
    24%
    Cholesterol 99.9 mg
    33%
    Sodium 1200.9 mg
    50%
    Total Carbohydrate 9.9 g
    3%
    Dietary Fiber 0.3 g
    1%
    Sugars 1.3 g
    5%
    Protein 33.4 g
    66%

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