Store It Foods

Delicate garden salads and other light cuisine are well-suited for the dog days of summer, but now that the November chill is well on its way in many parts of America, diners are clamoring for something a bit more substantial. I like to wait for an especially cold night to make the following pot roast recipe. It’s a rib-sticking meal that will satisfy even the hungriest members of the family.

Ingredients:
2 pounds sirloin tip roast
3 Tsp. Worcestershire sauce
4 large potatoes
carrots, chopped into manageable pieces
½ yellow onion, diced
3 cups water
salt and pepper to taste

Directions:
1. Season roast with salt and pepper. Put oil in Presto pressure cookers and warm it over medium heat. Brown roast on both sides and remove from heat.
2. Pour Worcestershire sauce over the top, put onions on top and add other veggies. Cover roast with water.
3. Heat pressure cooker on high with lid on. Don’t be alarmed if rocker jiggles slightly. Bring heat down to low and cook for about 50 minutes. Check periodically and serve.