POTROAST RECIPE FOR CROCKPOT RECIPES

Steps:

• Heat oil in the pressure cooker over medium-high heat with the lid open. Brown the roast on all sides in the hot oil.
• In a small cup or bowl, mix together the Italian salad dressing mix, Ranch dressing mix, and gravy mix. Sprinkle them evenly over the roast. Pour in the beef broth and add the chopped onion.
• Seal and lock pressure cooker, and cook over high heat to build pressure until the indicator sounds (mine whistles). Turn heat down to medium, and cook for 45 minutes. Remove from heat and let stand for 5 minutes. Run under cold water to help release the pressure before unsealing the lid. You can use the juices as an au jus, or thicken with flour or cornstarch to make a yummy gravy.

Steps:

• Season the chicken with salt and pepper.
• In a medium saucepan, combine vinegar, honey, 3/4 cup chicken broth and tomato paste. Boil about 5 minutes, until it reduces down to about 3/4 cup. Remove from heat.
• In a large skillet, melt butter over medium-low heat and add chicken. Cook on both sides, until brown, about 6-8 minutes. Remove chicken and set aside.
• Add the shallots and garlic to the skillet and cook on low until soft, about 5 minutes.
• Return chicken to the skillet and pour the sauce over the chicken, add the wine, remaining broth, salt and pepper. Cover and simmer about 20 minutes until tender.
• Remove the chicken, add sour cream and stir into the sauce (if sauce dries up, add more broth). Boil a few minutes then return chicken to skillet. Top with fresh parsley.