15
16
With a pairing knife make incisions, just deeper than the length of your garlic slices,
about
3
/
4
of an inch. Push the garlic slices into the incisions so that the meat closes
around the garlic. Distribute the garlic evenly around the whole surface of the roast.
Season the outside of the meat with salt and pepper. Press the
Brown
button. Press the
Start/Off
button and heat the oil until very hot. With the lid off, sear the meat on all
sides until very brown, almost crusty. This browning step will provide over 300 new
flavors and aromas through the Maillard process and subsequent caramelizing of the
sugars in the meat.
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. 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. Press
Start/Off
button.
Add the beef stock, bay leaves and rosemary. Return the meat to the cooker, lock the lid
in place and set the cooker to
High
(15.0P) for 60 minutes (see pages 6-7 for instruc-
tions). 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
High
(15.0P). Quick release the pressure and remove the lid. Add the car-
rots, potatoes and onions. Replace the lid; lock in place (see pages 6-7 for instructions)
set cooker on
High
(15.0P) for five minutes. Reduce pressure with quick release.
Remove the roast and the vegetables to a serving platter. To thicken the gravy, with lid
off, press
Brown
button. Press
Start/Off
Button. 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 stock or 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 6-7 on how to operate. Set to
High
(15.0P) pressure for 40 minutes. Let pressure drop naturally for 10 minutes; quick-
release any remaining pressure. Add potatoes. Lock lid in place, set cooker to
High
(15.0P) 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.
...Trouble Shooting Continued
If steam is leaking from under the cover because the cover is not properly
closed, the gasket isn’t positioned properly or is damaged, or the
pressure cooker is over filled, follow these steps:
1. Unplug, release any pressure using the quick release method.
2. Remove the gasket and check for tears or cracks.
3. Check to be sure the gasket is positioned properly.
4. If too full, remove excess liquid and continue cooking.
If you can’t open or remove the cover:
1. Be sure all of the pressure has been released.
2. If you still cannot open it, bring the contents of the cooker up to
pressure again.
3. Release the pressure completely.
4. If the cover still won’t come off, call customer service at
1-800-336-4822.
by Bob Warden
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 oil
Pepper to taste
3 large sweet onions, cut into large chunks
1
/
2
cup celery, chopped
2 tablespoons all-purpose flour
1
/
2
cup carrots, chopped
2 tablespoons sweet butter, mashed
1
/
2
cup leeks, sliced thin
into flour at room temperature
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
RECIPES
