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Pot Roast
4 Servings
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
2 cups water
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, water, onion, garlic, thyme and celery.
4
Set temperature to 400°. When pressure indicator pops up, reduce temper-
ature to 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 7 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.
Recipe courtesy Debra Murray, Wolfgang Puck HSN Guest Host
40
Corned Beef and Cabbage
4 Servings
INGREDIENTS
3 pounds corned beef brisket
1/4 cup beer
2 cups beef stock
2 cups water
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, water, 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 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 7 additional minutes.
Recipe courtesy Debra Murray, Wolfgang Puck HSN Guest Host
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