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Sunday Roast
3-4 lb. Round Roast
2 Tbs. vegetable oil
1 Tbs. balsamic vinegar
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
Gravy
3 Tbs. butter
2 Tbs. flour
3 cups strained stock
3 Tbs. cream or whole milk
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
vinegar and 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 place roast on
platter to rest. Strain liquid; reserving 3 cups.
To make to gravy, use 3 ½ qt. pan. Melt butter on medium-low. Sprinkle in
flour and mix to a paste. Slowly add liquid, stirring constantly, reduce heat.
Simmer until thickened, stir in cream or milk.
Slice roast and pour gravy over all. Serve with garlic smashed potatoes.
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Perfect Green Beans
1 lb. Bag frozen whole green beans
3 Tbs. butter
2 cloves garlic, finely minced
½ tsp. salt
½ tsp. ground black pepper
1 cup hot water
Melt butter on medium in 3 ½ qt. pressure pan. Add garlic, salt and pepper
and sir for 30 seconds being careful not to brown the garlic. Add frozen
green beans; toss to cover with butter. Pour water around beans. Increase
heat to high, secure lid. Bring to medium pressure (II) and cook 3 minutes.
Quickly release pressure, remove lid and toss with fork.
Hint: To use fresh green beans, increase cooking time by 1 minutes.
Buttery Corn-on-the-Cob
4 – 12 ears of fresh corn, husk and silk removed
1 stick butter
2 tsp. salt
¼ tsp. granulated sugar
cool water to cover
In 8 qt. pressure pot, melt butter in 1 cup water. Add salt, sugar and corn.
Just cover with cool water. Attach lid, bring to highest pressure (III), reduce
heat and cook 6 minutes. Quickly release pressure; remove lid. Use long
tongs and carefully remove corn.
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