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POT ROAST
Serves 4
INGREDIENTS
3 pounds beef roast (rump, California, London broil), trimmed of excess fat
1/2 tablespoon salt
1 teaspoon pepper
1 teaspoon garlic powder
1 tablespoon olive oil
2 cups beef stock
1 medium onion, quartered
2 cloves garlic, minced
3 sprigs fresh thyme (1 tablespoon dry)
3 stalks celery, cut into 1-inch pieces
8 medium creamer potatoes
1 pound baby carrots
1 tablespoon flour
1 tablespoon butter, room temperature
METHOD
1. Season beef with salt, pepper and garlic powder.
2. Preheat uncovered pressure cooker to 350°. Add oil and sear the beef roast on
all sides.
3. Add beef stock, onion, garlic, thyme and celery.
4. Set temperature to 400°. When pressure indicator pops up, reduce temperature
to 225-250°. Set a kitchen timer for 50 minutes.
5. When time is up, turn temperature dial to off. Flip the pressure release valve to
release pressure. After pressure is released, remove the lid.
6. Add potatoes and carrots to pot. Place pressure cooker lid back on and bring to
high pressure again for 15 minutes.
7. When cook cycle is complete, release pressure and remove pot roast to a serving
platter. Surround roast with vegetables.
8. With the lid off, set temperature to 400° and start to reduce liquid in pot.
9. Mix flour and butter together to form a paste. Add 1/2 cup of broth from pan to
paste. Mix until smooth.
10. Put flour mixture in boiling stock and mix well to thicken gravy. Bring back to a
boil and then simmer for 3 minutes. Pour gravy over roast or serve on the side.
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CORNED BEEF AND CABBAGE
INGREDIENTS
3 pounds corned beef brisket
1/4 cup beer
2 cups beef stock
2 tablespoons garlic, minced
2 medium onions, cut in half lengthwise
2 tablespoons pickling spice
4 medium red potatoes, skinned, scrubbed and peeled
1 large head cabbage, cut into thick wedges
1 cup baby carrots
METHOD
1. Rinse corned beef brisket and remove any excess fat.
2. Place beer, beef stock, minced garlic, and onion in pressure cooker and set
temperature to 350°. Heat for a few minutes.
3. Rub corned beef with pickling spice and place in pressure cooker.
4. Secure lid on pressure cooker.
5. Set temperature to 400°. When pressure indicator pops up, reduce temperature
to 225-250°. Set a kitchen timer for 1 hour.
6. When time is up, turn temperature dial to off. Flip the pressure release valve to
release pressure. After pressure is released, remove the lid.
7. Add potatoes, cabbage and carrots to the pot.
8. Place lid back on pot and bring back to pressure for 15 additional minutes.
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