All American Pot Roast
3-4 lb. Round Roast
2 Tbs. vegetable oil
½ cup good red wine
1 clove garlic, minced
1 medium onion, coarsely chopped
1 Tbs. Worcestershire sauce
1 Tbs. ketchup
1 Tbs.
Better Than Bouillon
beef bouillon base
1 tsp. salt
1 tsp. coarse ground black pepper
1 tsp. celery salt
hot water
½ lb. Baby carrots
10 small red potatoes
1 lb. Whole medium mushrooms
3 stalks celery, cut into 1” pieces
1 Tbs. cornstarch
1 cup cold water
Heat oil in 8 qt. pot to medium-low. Using long tongs, carefully brown roast
about 1 minute on each side and end. Remove roast and set aside. Add
wine and scrape bottom with spatula. Add onion and garlic, simmer 1
minute. Add next the next 6 ingredients; stir. Place roast back in pan and
just cover with hot water. Put on lid, bring to highest pressure (III) and cook
50 minutes. Release pressure, remove lid and add vegetables. Replace lid
and bring to medium pressure (II), reduce heat and cook 15 minutes.
Release pressure slowly, remove lid and stir gently. Bring to a gentle boil. In
a small bowl or cup mix cornstarch and water together, pour into liquid
around roast. Reduce heat and simmer slowly until gravy thickens.
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Pumpkin Cheesecake
1 cup cinnamon graham cracker crumbs
½ cup granulated sugar
½ stick butter, melted
16 oz. cream cheese, softened
1 Tbs. butter
1 tsp. vanilla
1 cup brown sugar, firmly packed
1 can (16 oz.) solid-pack pumpkin
2 Tbs. cornstarch
1 tsp. cinnamon
¾ tsp. nutmeg
3 large eggs
2 cups hot water
1 pint heavy whipping cream
½ powdered sugar
½ tsp. cinnamon
¼ tsp. nutmeg
Generously butter bottom and sides of 8” spring form pan. Sprinkle graham
cracker crumbs and sugar evenly on bottom of pan; drizzle butter overall.
Set pan aside. In large mixing bowl, mix together cream cheese, vanilla
and butter. Add next 5 ingredients and continue mixing. Mix in 1 egg at a
time until smooth. Pour into pan. Cover top with wax paper and then
completely cover entire pan with aluminum foil crimping top and bottom
edges to seal out moisture. Place riser in bottom of 8 qt. pan; add the hot
water. Lower cake pan into pot and set atop riser. Attach lid, bring to full
pressure (III), reduce heat and cook 45 minutes. Slowly release pressure,
remove pan, uncover and refrigerate at least 3 hours.
Spiced Whipped Topping
Using the highest speed and whisk attachment to your Bravetti 300 watt
hand mixer, whisk together cream, sugar, ¼ tsp. cinnamon and ¼ tsp.
nutmeg until thick. Completely cover top of cooled cheesecake. Sprinkle
the remaining cinnamon on top. Return to refrigerator until ready to serve.
Carefully remove outer ring of spring form pan, slice and enjoy!
Hint:
Make a sling out of an aluminum foil strip (about 24” long and doubled for
strength) to place under the spring form pan to aid in removal of hot pan.
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