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RecipesRecipes
Directions:
1. Rub 2 tablespoons olive oil onto each roast and coat with salt and pepper.
2. Press “sear”, set to 20 minutes, and press “start/stop”.
3. Add remaining oil to Pressure Cooker and brown roast on all sides for about
6 minutes total. Once meat is browned, transfer to plate and set aside.
4. Add onions, carrots, celery, and garlic; sauté for 8 minutes.
5. Add rosemary, oregano, and sage and stir for 2 minutes.
6. Add red wine and tomatoes and stir well.
7. Add bay leaves and return each roast to cooker.
8. Close lid and lock.
9. Press “meat/stew”, set to 1 hour and 10 minutes, and press “start/stop”.
10. When done, turn the Pressure Release Switch to “Release” until all
pressure has been released. Carefully remove lid.
11. Transfer roast to serving platter and cover with foil to keep warm.
12. Add potatoes and close lid and lock.
13. Press “time”, and set for 12 minutes.
14. Press “start/stop”.
15. When done, the pressure cooker will automatically go to the “warm”
feature and the pressure will release naturally. Turn the Pressure Release
Switch to “Release” until all pressure is released.
16. Return roast to pressure cooker and stir until coated with sauce.
17. Season with salt and pepper and stir in basil. Serve.
Tip: Use beef stock in place of red wine.
Pot Roast Serves: 12-16
Ingredients:
2 (3½- to 4-pound) boneless chuck roasts
Salt and freshly ground black pepper
to taste
4 tablespoons olive oil, divided
2 onions, chopped
6 carrots, chopped
4 ribs celery, chopped
6 cloves garlic, minced
1 teaspoon dried rosemary
2 teaspoons dried oregano
2 teaspoons dried sage
2 cups red wine
2 (28-ounce) cans crushed tomatoes
2 bay leaves
8 large red potatoes, skin on, roughly
chopped
½ cup fresh basil, chopped
Directions:
1. Coat beef with 2 tablespoons olive oil and season with salt and pepper.
2. Press “sear”, set to 15 minutes, and press “start/stop”.
3. Add remaining oil, add beef, and brown on all sides.
4. Pour 1 cup broth and add celery, carrots, onions, garlic, horseradish,
tomato sauce, and bay leaves.
5. Close lid and lock.
6. Press “meat/stew”, set to 50 minutes, and press “start/stop”.
7. When done, the pressure cooker will automatically go to the “warm”
feature and the pressure will release naturally. Turn the Pressure Release
Switch to “Release” until all pressure is released.
8. Carefully open lid and transfer meat to a covered dish and set aside.
9. Press “sear”, set to 20 minutes, and press “start/stop” to simmer sauce.
10. In a small dish, combine remaining oil and our to make slurry.
11. Add slurry to simmering sauce and stir until thickened.
12. Return meat to cooker and heat for 4 minutes, spooning gravy over meat.
13. Serve meat over egg noodles or rice and garnish with fresh parsley.
Swiss Steak Serves: 8-12
Ingredients:
2 pounds beef top round, cut into
½-inch chunks
6 tablespoons olive oil, divided
Salt and freshly ground black pepper
to taste.
1½ cups beef broth, divided
6 ribs celery, julienned
6 medium carrots, julienned
2 medium onions, julienned
2 cloves garlic, minced
2 teaspoons prepared horseradish
2 (8-ounce) cans tomato sauce
2 bay leaves
½ cup our
½ cup chopped fresh parsley
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