12
Pot Roast
3 pound pot roast
¼ cup flour
2 teaspoon salt
1/8 teaspoon pepper
4 ounces horseradish
3 carrots, sliced
3 potatoes, quartered
2 onions, sliced
1 stalk celery, sliced
1 cup mushrooms, sliced
3 tablespoon flour
¼ cup water, beef broth or wine
1. In a large bowl, combine ¼ cup flour, salt, and pepper; coat meat in flour mixture.
Coat meat with horseradish and place in pressure cooker.
2. Add vegetables, cover; and cook under pressure for 30 minutes or press program
indicator for Beef .
3. To thicken gravy, make a paste out of 3 tablespoons flour and water and stir into liquid
in the stoneware.
Serves 6-8
Barbecue Ribs
2 racks of pork baby back ribs, cut into 3-4 rib pieces
BBQ Sauce:
Canola oil or vegetable oil
2 small red onions, finely chopped
3-4 cloves garlic, peeled and minced
1 lemon, juiced
1 cup brown sugar, packed
½ cup cider vinegar
1 cup ketchup
2 tablespoons Worcestershire sauce
1 tablespoon hot pepper sauce, or to taste
½ teaspoon chili powder
1. Add oil to pressure cooker and set to Browning Mode
. Cook garlic and onions until
softened and lightly browned. Stir in remaining BBQ sauce ingredients and simmer gently
for about 5 minutes. Remove half the sauce to use for serving.
2. Add ribs to sauce, cover, and cook under pressure for 30-40 minutes or press program
indicator for Beef .
3. To serve, cut ribs between bones and pass extra sauce.
Serves 4
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