Recipes
Multicooker Beef Shoulder with Gravy over Rice
6 servings
1 hour, 30 minutes total (Active 30 minutes)
Shopping list
Ingredients
- 1 large sweet onion
- 8 cloves garlic
- 2 lb beef shoulder
- 2 teaspoons Greek seasoning
- 2 tablespoons all-purpose flour
- 2 tablespoons canola oil
- 1 (0.87 oz) packet brown gravy
- 1 ¼ cups water
- 2 tablespoons Worcestershire sauce
- 1 tablespoon red wine vinegar
- 1 tablespoon granulated sugar
- 2 (5.7 oz) packages cheddar broccoli rice
- 1 bag frozen (or fresh) broccoli (12–15 oz)
- 2 tablespoons fresh chives
Steps
- Slice onion and garlic thinly. Cut beef into 1-inch cubes and rub with seasoning, then toss with flour to coat (wash hands).
- Preheat large sauté pan on medium 2–3 minutes. Add oil and beef. Cook 6 minutes, turning occasionally, until browned. Stir in onions and garlic; cook 3–4 minutes, stirring occasionally, until onions begin to soften. Remove from heat and stir in gravy mix, water, Worcestershire sauce, vinegar, and sugar.
- Transfer beef mixture to multicooker pot. Seal following manufacturer's instructions; cook on HIGH 50 minutes or until beef is very tender. Release pressure following manufacturer's instructions.
- Meanwhile, cook rice and broccoli separately following package instructions. Slice chives thinly. Spread rice in center of serving platter; spoon beef and gravy in center of rice. Arrange broccoli around beef and top with chives; serve.
The doneness temperatures for medium rare and medium stated above are traditional temperatures used for cooking beef, but are not recommended by the USDA. To maintain food safety, the USDA recommends an internal temperature of 145°F, as measured using a food thermometer, with a 3-minute rest time before carving.
If fruits and vegetables are part of this recipe, be sure to wash thoroughly.
Amount per ⅙ recipe serving: Calories 480, Total Fat 12g, Sat Fat 2.5g, Trans Fat 0g, Chol 90mg, Sodium 1110mg, Total Carb 58g, Fiber 4g, Total Sugar 9g, (Incl. 3g Added Sugars), Protein 36g, Vitamin D 0%, Calc 6%, Iron 30%, Potassium 20%