Euro-Pro PC104 manual All American Pot Roast, Pumpkin Cheesecake, Spiced Whipped Topping, Hint

All American Pot Roast

3-4 lb. Round Roast

2 Tbs. vegetable oil

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

½lb. Baby carrots

10 small red potatoes

1 lb. Whole medium mushrooms

3 stalks celery, cut into 1” pieces

1 Tbs. cornstarch

1 cup cold water

Heat oil in 8 qt. pot to medium-low. Using long tongs, carefully brown roast about 1 minute on each side and end. Remove roast and set aside. Add wine and scrape bottom with spatula. Add onion and garlic, simmer 1 minute. Add next the next 6 ingredients; stir. Place roast back in pan and just cover with hot water. Put on lid, bring to highest pressure (III) and cook 50 minutes. Release pressure, remove lid and add vegetables. Replace lid and bring to medium pressure (II), reduce heat and cook 15 minutes. Release pressure slowly, remove lid and stir gently. Bring to a gentle boil. In a small bowl or cup mix cornstarch and water together, pour into liquid around roast. Reduce heat and simmer slowly until gravy thickens.

Pumpkin Cheesecake

1 cup cinnamon graham cracker crumbs

½cup granulated sugar

½stick butter, melted

16 oz. cream cheese, softened

1 Tbs. butter

1 tsp. vanilla

1 cup brown sugar, firmly packed

1 can (16 oz.) solid-pack pumpkin

2 Tbs. cornstarch

1 tsp. cinnamon

¾tsp. nutmeg 3 large eggs

2 cups hot water

1 pint heavy whipping cream ½ powdered sugar

½ tsp. cinnamon ¼ tsp. nutmeg

Generously butter bottom and sides of 8” spring form pan. Sprinkle graham cracker crumbs and sugar evenly on bottom of pan; drizzle butter overall. Set pan aside. In large mixing bowl, mix together cream cheese, vanilla and butter. Add next 5 ingredients and continue mixing. Mix in 1 egg at a time until smooth. Pour into pan. Cover top with wax paper and then completely cover entire pan with aluminum foil crimping top and bottom edges to seal out moisture. Place riser in bottom of 8 qt. pan; add the hot water. Lower cake pan into pot and set atop riser. Attach lid, bring to full pressure (III), reduce heat and cook 45 minutes. Slowly release pressure, remove pan, uncover and refrigerate at least 3 hours.

Spiced Whipped Topping

Using the highest speed and whisk attachment to your Bravetti 300 watt hand mixer, whisk together cream, sugar, ¼ tsp. cinnamon and ¼ tsp. nutmeg until thick. Completely cover top of cooled cheesecake. Sprinkle the remaining cinnamon on top. Return to refrigerator until ready to serve. Carefully remove outer ring of spring form pan, slice and enjoy!

Hint:

Make a sling out of an aluminum foil strip (about 24” long and doubled for strength) to place under the spring form pan to aid in removal of hot pan.

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