15
16
Favorite Pot Roast
Serves: 6
3 pounds beef chuck roast (Add ten minutes cooking time for frozen)
4 cloves garlic, peeled and cut lengthwise into thin pointy slices
6 tablespoons oils
Pepper to taste
3 large sweet onions, cut into large chunks
1 cup onions, chopped
2 tablespoons all-purpose flour
1
/
2
cup celery, chopped
2 tablespoons sweet butter, mashed
1
/
2
cup carrots, chopped
into flour at room temperature
1
/
2
cup leeks, sliced thin
1 cup dry red wine (Use a good quality wine)
2
1
/
2
cups beef bouillon
1 sprig rosemary
2 bay leaves
3 medium carrots, cut into two-inch chunks
1 pound medium thin-skinned potatoes, cut into large chunks
Place oil in a skillet and heat until the oil is very hot. Add roast and brown evenly on
both sides. Remove the roast and set aside in a dish that will capture any juices that run
while it rests. Add the onions, celery, carrots and leeks to the skillet. Sauté long enough
to brown the carrots and leeks, about 4 to 5 minutes. We are adding even more flavor
now. Next, pour in the red wine, deglazing the pan for 2 minutes. Scrape/stir while
you are deglazing. It releases that great brown flavor. Pour into the inner pot of the
pressure cooker.
Add the beef stock, bay leaves and rosemary. Add the meat to the cooker, lock the lid
in place and set the cooker to
Beef
for 60 minutes (see pages 7-8 for instructions). Let
the pressure drop naturally, about 10 minutes. Remove the lid; the roast should be fork
tender. If not, return it to the cooker and pressure cook for another 10 minutes on
Beef
.
Quick release the pressure and remove the lid. Add the
carrots, potatoes and onions. Replace the lid; lock in place (see pages 7-8 for
instructions) set cooker on
Beef
for five minutes. Reduce pressure with quick release.
Remove the roast and the vegetables to a serving platter. To make a gravy, place juices
in a skillet under high heat. Add the sweet butter and flour mixture. Bring to a simmer,
stirring constantly until gravy reaches your desired consistency. Pour gravy into gravy
boat or pour directly over meat and vegetables and serve. Yummy!!
Corned Beef and Cabbage
A delicious dish that usually takes hours to get tender. Now, you can do it in under an
hour.
Serves: 8
2 pounds corned beef,
8 peppercorns
eye of round beef, trimmed of fat
2 cups chicken broth
1
/
4
cup apple cider vinegar
2 cups water
8 medium new red or white potatoes, left whole
3 bay leaves
8 cups coarsely sliced cabbage
Place beef in pressure cooker. Add stock, water, bay leaves, peppercorns, and vinegar.
Lock lid in place and follow instructions on pages 7-8 on how to operate. Set to
Beef
for
40 minutes. Let pressure drop naturally for 10 minutes; quick-release any remaining
pressure. Add potatoes. Lock lid in place, set cooker to
Beef
for 8 minutes. Quick-
release pressure. Add cabbage. Cook, loosely covered (don't lock lid), until cabbage is
crisp-tender, 6-7 minutes. Transfer beef, potatoes, and cabbage to a serving platter and
garnish with parsley, if you like.
Round Steak with Potatoes and Gravy
Serves: 6
2 pounds of
3
/
4
inch thick beef round steaks, cut into 4 to 6 ounce serving pieces
2 tablespoons vegetable oil
2 slices bacon, diced
12 small white onions, halved
6 new red potatoes, scrubbed
1 8-ounce can mushrooms, with liquid
1
/
2
cup dry red wine
1 tablespoon parsley, minced
2 teaspoons salt
1
/
2
teaspoon pepper
1 bay leaf
cornstarch
Place oil in a skillet and heat until the oil is very hot. Add steak and brown evenly on
both sides. Set aside on a platter that will collect any juices. Add bacon, and cook until
browning nicely. Remove from the skillet. Add the steak and collected juices to the
cooker. Add wine and deglaze to the cooker. Add remaining ingredients except
cornstarch mixture. Lock lid in place, follow instructions on pages 7-8, and set to
Beef
for 20 minutes. Let pressure release.
RECIPES
