POT ROAST

PRESSURE COOKED POT ROAST

Slice:                                       2-4 cloves garlic

Cut:                                         ¾” incisions in 3 ¼ lb roast

Put garlic in holes.

Brown meat on all sides in:     3 tbs oil; 2-3 min each side

Season with salt and pepper.

Remove and set aside.

Sauté 3 min:                            ½ c chopped celery

½ c parsnip or turnip

½ c chopped carrot

1 c chopped onion

Add:                                         2 ½ c broth

2 bay leaves

1 tsp thyme

Place meat filled rack into liquid so most surface possible

is covered.

Cook at high pressure for 60 min.

Let pressure drop naturally.

Remove meat and vegetables.

Mash:                                      2 tbs flour

                                                Into 2 tbs butter

Whisk into gravy over high heat.

Cook until thick, stirring constantly; 3-4 min.

Remove bay leaves and season to taste.
From Cooking Under Pressure

Broccoli Beef

BROCCOLI BEEF

Cut beef julienne style.

Marinate in:                                        1-2 cloves minced garlic

1 tbs corn starch

2 tbs soy sauce

Cut broccoli into tiny bite size crowns.

Prepare sauce:                                    1-2 c beef b roth

1-2 tsp sesame oil

¼ c soy sacue

dash hot chili oil

2 tbs juice or jam or

1 tsp sugar

1 tbs cornstarch or 2 tbs

Mince:                                                2 tbs ginger

Heat skillet.

Add:                                                   1 tbs oil

Add:                                                   1 tbs ginger

Fry/fry.

Add:                                                   broccoli

Fry/fry.

Add a bit of water; cover until steam crisp.

Remove broccoli.

Add:                                                   2 -3 tbs oil

Add:                                                   1 tbs ginger

Fry/fry.

Add:                                                   beef

Cook until done to liking.

Add:                                                   broccoli

Add:                                                   sauce

Stir/stir.

Bring to a boil.

Best served immediately with med grain Chinese rice.

Sharon Bradford; Provo, UT