NuWave Nutri-Pot 33501, Owner'S Manual & Complete Recipe Book, Page: 42 / 82

42
Directions:
1. Rub 2 tablespoon olive oil onto 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 minute.
6. Add red wine and tomatoes and stir well.
7. Add bay leaf and return roast to Pressure Cooker.
8. Close lid and lock in place.
9. Press “meat/stew” set to 110 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 and serve.
Tip: Use beef stock in place of red wine.
Pot Roast
Serves: 12-16
Ingredients:
2 (3½-4-pound) boneless chuck roast
Salt and freshly ground black pepper
to taste
4 tablespoon olive oil, divided
2 onion, chopped
6 carrots, chopped
4 ribs celery, chopped
6 cloves garlic, minced
1 teaspoon dried rosemary
2 teaspoon dried oregano
2 teaspoon dried sage
2 cup red wine
2 (28-ounce) can crushed tomatoes
2 bay leaf
8 large red potatoes, skin on, roughly
chopped
½ cup chopped fresh basil
Pot Roast