The Healthy My Ass Cookbook

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Other Entrée Recipes:

Bacon Cheese Franks

Broiled Lobster Tails

Chicken Enchiladas

Covered Roaster Turkey

Fettuccine Carbonara

Fettuccine Fiesta

Fried Shrimp

Fried Swai

Honey Mustard Roasted Chicken Thighs


Lemon Butter Chicken

Linguine with Caramelized Onions, Bacon and Olives

Mac and Bacon Cheeseburger Casserole


Mizithra Cheese and Browned Butter Spaghetti

Oven Barbecued Baby Back Ribs

Oven Barbecued Brisket

Oven Barbecued Country Style Ribs

Oven Braised Pork Steaks

Oven Sesame Chicken

Pan Fried Pork Chops

Pan Seared Parmesan Scallops

Pasta with Three Cheeses

Poor Man's Stroganoff

Pressure Cooked Corned Beef and Cabbage

Pressure Cooked Country Style Ribs

Pressure Cooked Linguine with Clam Sauce

Prime Rib

Rosemary's Chicken Breasts

Scallops in Beer Cheese Sauce

Seafood Lasagna

Shrimp Fettuccine with Boursin Cheese

Shrimp Scampi Pasta

Slow Cooked Chuck Roast

Slow Roasted Pork Butt


Stuffed Peppers

Swissed Ham and Noodles Casserole

The Italian North Village Sub Sandwich

The Vegetarian North Village Sub Sandwich

Tuna Noodle Casserole


Wild Mushroom and Goat Cheese Lasagna

Ziti con Pollo

Pressure Cooked Chuck Roast

Delicious and couldn't have been more tender.


3 lbs. Chuck Roast, 2-4 Lbs., 2-3 inches thick
1 Onion, large, chopped
1/2 lb. Mushrooms, sliced
3 cloves Garlic
2 Tbsps. Olive Oil
1&1/2 cups Water
1 1-oz. pkg. Onion Soup Mix, dry, mushroom flavored optional
1 10.75-oz. can Cream of Mushroom Soup


Remove the Chuck Roast from the refrigerator 45 minutes (15 minutes per pound) before cooking it.  Set aside peeled and chopped Onion, cleaned and sliced Mushrooms and peeled Garlic cloves sliced lengthwise.

Using half the garlic slices, make evenly distributed incisions in one side of the roast, as deep as the slices are tall and push each slice of garlic into each.  Turn the roast and repeat with the remaining garlic slices on the other side.

Pour the Olive Oil into the pressure cooker and heat on medium heat.  Brown the roast on all sides in the oil in the cooker.  Remove the roast from the cooker and set aside.

Sauté the chopped onion in the cooker until tender, about two minutes, adding more oil if needed.  Remove the onions and set aside.  Add the 1&1/2 cups of Water (1/2 cup per pound of roast), heat and stir, scraping the bottom to deglaze the cooker.  Whisk in the Onion Soup Mix.  Return the roast to the cooker, then turn it over once to coat with the sauce.

Close cover securely.  Bring the cooker to full 15psi. pressure over high heat.  Reduce the heat to the lowest possible temperature to maintain pressure and cook for 15 to 20 minutes per pound of roast.  Remove the cooker from the heat and allow pressure to drop on its own.

Remove the roast to a warmed platter and keep warm.  Whisk the Cream of Mushroom Soup into the sauce in the cooker until blended.  Return the onions to the cooker, add the sliced mushrooms, cover and simmer in the sauce until tender, about 5 minutes.  You can serve the sauce as is or if you'd like a thinner sauce, add more water or beef broth.  If you'd like a thicker gravy, heat to thicken with flour or cornstarch.  Serve with the sauce on the side or poured over the meat on the platter, optionally sliced or cut into chunks.

Serving Suggestions:

Cut the meat into bite size pieces and serve with the sauce over noodles for a Beef and Noodles dish.


Other Information:

Source: My merge of several recipes on the internet.

Preparation: 0:30
Cook: 1:10
Total: 2:30

Servings: 6

Nutrition Facts per Serving:
572 Calories
42g Fat (67.3% calories from fat)
38g Protein
8g Carbohydrate
1g Dietary Fiber
132mg Cholesterol
756mg Sodium.

Exchanges per Serving:
1/2 Grain(Starch)
5 Lean Meat
1/2 Vegetable
5 Fat.

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