NuWave Nutri-Po 13Q, Owner'S Manual

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Recipes
Directions:
1. Rub 2 tablespoons olive oil onto each roast and coat with salt and pepper.
2. Press “sear” button, set to 20 minutes, then press “start/stop” button.
3. Add remaining oil to Pressure Cooker and brown roast on all sides for about 6
minutes total. Once meat is browned, transfer to plate and set aside.
4. Add onions, carrots, celery, and garlic to Pressure Cooker and sauté for 8 minutes.
5. Add rosemary, oregano, and sage and stir for 2 minutes.
6. Add red wine and tomatoes and stir well.
7. Add bay leaves and return each roast to Pressure Cooker.
8. Close lid and lock in place.
9. Press “meat/stew” set to 1 hour and 10 minutes, then press “start/stop” button.
10. Once finished, press and hold pressure release button until all pressure has been
released, then carefully remove lid.
11. Transfer roast to serving platter and cover with foil to keep warm.
12. Add potatoes to Pressure Cooker and close lid.
13. Press “time” , set to 12 minutes.
14. Close lid and lock in place, then press “start/stop” button.
15. Once finished, the Pressure Cooker will automatically go to the “warm” feature and
the pressure will release naturally.
16. Return roast to Pressure Cooker and stir until coated with sauce.
17. Season with salt and pepper, stir in basil before serving.
Tip: Use beef stock in place of red wine.
Pot Roast
Serves: 12-16
Ingredients:
2 (3½-4-pounds) boneless chuck roasts
salt and freshly ground black pepper to
taste
4 tablespoons olive oil, divided
2 onions, chopped
6 carrots, chopped
4 ribs celery, chopped
6 cloves garlic, minced
1 teaspoon dried rosemary
2 teaspoons dried oregano
2 teaspoons dried sage
2 cups red wine
2 (28-ounce) cans crushed tomatoes
2 bay leaves
8 large red potatoes, skin on, roughly
chopped
½ cup chopped fresh basil