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Wednesday, November 4, 2015

Pressure cooker pot roast

You may choose to slow cook and go the traditional way. I sauted the ingredients with a little wine and pressure cooked it to perfection. This is similar to one of my lamb recipes, but I use minced ginger and jalapenos with the lamb.

Olive oil  2 tbsp
Butter 1 tsp
1 lb beef stew cut (you may use other cuts of meat if you don't eat beef)
Whole garlic cloves- 5 big
Red potatoes, quartered 2
Celery stalks, chopped
Baby carrots 8-10
Peppercorn 1/2 tsp
Coriander seeds 1 tsp
Nutmeg powder 1/8 tsp
Two sprigs of fresh rosemary
Red wine, a dash

Water for gravy- warm, 2 cups


  1. Heat olive oil and butter in a pressure cooker. Add the meat, sprinkle liberally with salt and crushed pepper. Add the peppercorn, coriander seeds and sprinkle nutmeg powder. Cook the meat on both sides. Apply the dry ingredients equally on both sides.
  2. Add whole garlic cloves, quartered red onions, quartered red potatoes, celery, and baby carrots.
  3. The kitchen should smell of pot roast by now. Add rosemary sprigs and a dash of red wine. Cook further.
  4. Add 2 cups of warm water and pressure cook it till the meat is tender. Serve hot.

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