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HOW TO POT ROAST
The addition of liquid is required for pot
roasting. Place meat in the removable
cooking bowl, then add suffi cient liquid to
cover up to a third of the meat.
When using SLOW COOK or PRESSURE
COOK settings, meat will not brown during
the pot roasting process, so for browner
results, seal on the SAUTE setting prior to
pot roasting.
SUITABLE MEAT CUTS FOR POT ROASTING
Beef Topside, Blade, Silverside Roasts, Rump
Beef Rolled Brisket.
Lamb Forequarter, Shoulder.
Veal Shoulder/Forequarter.
Pork Loin, Neck.
POT ROAST
Serves 4 to 6
INGREDIENTS
2–2½ lbs boneless chuck roast
2 cloves garlic, peeled and crushed
1 tablespoon vegetable oil
1 brown onion, peeled and chopped
½ cup beef stock
5oz Italian tomato paste
16oz can diced tomatoes
1 tablespoon brown sugar, fi rmly packed
1 teaspoon dry mustard
½ teaspoon paprika
2 tablespoons lemon juice
2 tablespoons cider vinegar
1 teaspoon Worcestershire sauce
2 tablespoons chopped fresh parsley
METHOD
Rub meat all over with crushed garlic.
Sauté Setting
1. Press the FUNCTION button then
select SAUTÉ, ensure indicator light
illuminates. Enter 15 minutes TIME,
time is displayed on LED.
Press the START/CANCEL button and
wait 3 minutes while bowl is heating
before cooking.
2. Add meat and brown well on all sides.
Remove meat and set aside.
3. Heat oil for 20 seconds and add onions,
sauté for 2–3 minutes until onions
have softened.
4. Add beef stock, tomato paste, diced
tomatoes and juice, brown sugar, dry
mustard, paprika, lemon juice, cider
vinegar and Worcestershire sauce.
5. Stir well until all ingredients are well
mixed and bring mixture to the boil.
6. Return meat to removable cooking bowl
and turn to coat all over with sauce.
Secure the lid in place.
Pressure Cook Setting
7. Press the FUNCTION button then
select PRESSURE COOK, indicator
light will illuminate.
8. Enter 45 minutes TIME, time is
displayed on LED.
9. Ensure the Pressure Release Valve is
turned to the PRESSURE position and
the Pressure Control Dial turned to the
MEDIUM position.
10. Press the START/CANCEL button.
11. Once timer is 0 and 5 beeps sound,
release PRESSURE.
12. Open lid. Check beef, it should be soft
when pierced with a knife. Remove meat
and slice and return to the removable
cooking bowl for 10 minutes before
serving. Garnish with chopped parsley
and serve.
NOTE
If you would like to slow cook this
recipe follow the SLOW COOK
instructions on page 47–48 and set for
6 or 8 hours.
HOW TO POT ROAST