Sunday Roast
2 Tbs. vegetable oil
1 Tbs. balsamic vinegar
½cup good red wine 1 clove garlic, minced
1 medium onion, coarsely chopped
1 Tbs. Worcestershire sauce
1 Tbs. ketchup
1 Tbs. Better Than Bouillon beef bouillon base
1 tsp. salt
1 tsp. coarse ground black pepper
1 tsp. celery salt hot water
Gravy
3 Tbs. butter
2 Tbs. flour
3 cups strained stock
3 Tbs. cream or whole milk
Heat oil in 8 qt. pot to
To make to gravy, use 3 ½ qt. pan. Melt butter on
Slice roast and pour gravy over all. Serve with garlic smashed potatoes.
Perfect Green Beans
1 lb. Bag frozen whole green beans
3 Tbs. butter
2 cloves garlic, finely minced
½tsp. salt
½tsp. ground black pepper 1 cup hot water
Melt butter on medium in 3 ½ qt. pressure pan. Add garlic, salt and pepper and sir for 30 seconds being careful not to brown the garlic. Add frozen green beans; toss to cover with butter. Pour water around beans. Increase heat to high, secure lid. Bring to medium pressure (II) and cook 3 minutes. Quickly release pressure, remove lid and toss with fork.
Hint: To use fresh green beans, increase cooking time by 1 minutes.
Buttery Corn-on-the-Cob
4 – 12 ears of fresh corn, husk and silk removed 1 stick butter
2 tsp. salt
¼tsp. granulated sugar cool water to cover
In 8 qt. pressure pot, melt butter in 1 cup water. Add salt, sugar and corn. Just cover with cool water. Attach lid, bring to highest pressure (III), reduce heat and cook 6 minutes. Quickly release pressure; remove lid. Use long tongs and carefully remove corn.
18
20