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STARTING TO COOK 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.
To begin cooking, set the Pressure Selector on “I” low, “II” Medium
or “III” High. Bring the cooker up to pressure at high heat.
TIMING
Timing for most recipes begins after the desired pressure is
reached. However, some recipes indicate that timing starts
immediately upon closure of lid. If this is the case, do not wait for
the red pressure indicator dot to appear before timing.
Be aware that it can take the pressure cooker up to 15 minutes to
achieve full pressure if it is full and the contents are cold. If
practical, some ingredients (water, stock, etc.), can be pre-heated
before adding them to the pressure cooker.
WHEN THE PRESSURE SELECTOR IS SET AT “0” - No
pressure - the pot will act as a normal stockpot, without any
pressure and may be used with the tempered glass cover.
RELEASING PRESSURE & REMOVING THE LID
NEVER FORCE THE LID OPEN.
NEVER OPEN THE LID TOWARDS YOUR FACE.
NEVER OPEN THE PRESSURE COOKER ABRUPTLY.
NEVER OPEN THE PRESSURE COOKER WITH THE LID
TOWARDS YOU.
After the cooking time ends, you can use either the quick-release
method, the natural steaming-off method or the combination
method to release the pressure from the pressure cooker. See
cooking chart on page 3 for the recommended pressure release
method for the type of food that you are preparing. Once the
pressure is fully released, you may then remove the lid. For safety
reasons, the lid will not open
if there is any pressure whatsoever
in the pot. Never force the lid open.
To open the lid after all of the pressure is
released, unlock the lid by pulling the
handle and lifting the lid up.
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