Manual Cooks Essentials 99711 (page 16 of 16) (English)

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Favorite Pot Roast

Serves: 6

3 pounds beef chuck roast (Add ten minutes cooking time for frozen)

4 cloves garlic, peeled and cut lengthwise into thin pointy slices

6 tablespoons oils

Pepper to taste 3 large sweet onions, cut into large chunks

1 cup onions, chopped 2 tablespoons all-purpose flour

/2 cup celery, chopped 2 tablespoons sweet butter, mashed

/2 cup carrots, chopped into flour at room temperature

/2 cup leeks, sliced thin

1 cup dry red wine (Use a good quality wine)

/2 cups beef bouillon

1 sprig rosemary

2 bay leaves

3 medium carrots, cut into two-inch chunks

1 pound medium thin-skinned potatoes, cut into large chunks

Place oil in a skillet and heat until the oil is very hot. Add roast and brown evenly on

both sides. Remove the roast and set aside in a dish that will capture any juices that run

while it rests. Add the onions, celery, carrots and leeks to the skillet. Sauté long enough

to brown the carrots and leeks, about 4 to 5 minutes. We are adding even more flavor

now. Next, pour in the red wine, deglazing the pan for 2 minutes. Scrape/stir while

you are deglazing. It releases that gr

eat brown flavor. Pour into the inner pot of the

pressure cooker.

Add the beef stock, bay leaves and rosemary. Add the meat to the cooker, lock the lid

in place and set the cooker to

Beef for 60 minutes (see pages 7-8 for instructions). Let

the pressure drop naturally, about 10 minutes. Remove the lid; the roast should be fork

tender. If not, return it to the cooker and pressure cook for another 10 minutes on

Beef.

Quick release the pr

essure and remove the lid. Add the

carrots, potatoes and onions. Replace the lid; lock in place (see pages 7-8 for

instructions) set cooker on

Beef for five minutes. Reduce pressure with quick release.

Remove the roast and the vegetables to a serving platter. To make a gravy, place juices

in a skillet under high heat. Add the sweet butter and flour mixture. Bring to a simmer,

stirring constantly until gravy reaches your desired consistency. Pour gravy into gravy

boat or pour dir

ectly over meat and vegetables and ser

ve. Y

ummy!!

Corned Beef and Cabbage

A delicious dish that usually takes hours to get tender. Now, you can do it in under an

hour.

Ser

ves: 8

2 pounds corned beef, 8 peppercorns

eye of round beef, trimmed of fat

2 cups chicken broth

/4 cup apple cider vinegar

2 cups water 8 medium new red or white potatoes, left whole

3 bay leaves 8 cups coarsely sliced cabbage

Place beef in pressure cooker. Add stock, water, bay leaves, peppercorns, and vinegar.

Lock lid in place and follow instructions on pages 7-8 on how to operate. Set to

Beef for

40 minutes. Let pressure drop naturally for 10 minutes; quick-release any remaining

pressure. Add potatoes. Lock lid in place, set cooker to

Beef for 8 minutes. Quick-

release pressure. Add cabbage. Cook, loosely covered (don't lock lid), until cabbage is

crisp-tender, 6-7 minutes. Transfer beef, potatoes, and cabbage to a serving platter and

garnish with parsley, if you like.

Round Steak with Potatoes and Gravy

Serves: 6

2 pounds of

/4 inch thick beef round steaks, cut into 4 to 6 ounce serving pieces

2 tablespoons vegetable oil

2 slices bacon, diced

12 small white onions, halved

6 new red potatoes, scrubbed

1 8-ounce can mushrooms, with liquid

/2 cup dry red wine

1 tablespoon parsley, minced

2 teaspoons salt

/2 teaspoon pepper

1 bay leaf

cornstarch

Place oil in a skillet and heat until the oil is very hot. Add steak and brown evenly on

both sides. Set aside on a platter that will collect any juices. Add bacon, and cook until

owning nicely

. Remove fr

om the skillet. Add the steak and collected juices to the

cooker. Add wine and deglaze to the cooker. Add remaining ingredients except

cornstarch mixture. Lock lid in place, follow instructions on pages 7-8, and set to

Beef

for 20 minutes. Let pr

essur

e r

elease.

RECIPES

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Cooks Essentials 99711 Manual

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