Elite EPC-813 Series Instruction Manual page 63

POT ROAST
SERVES 6
Ingredients
3 - 4 lb. pot roast
1 C. beef broth
4 - 5 potatoes cut up
Directions
Brown pot roast in the pressure cooker by following the BROWNING instructions. Once browned,
remove pot roast from inner pot. Add vegetables to the pressure cooker. Top with roast and pour
beef broth over it. Salt and pepper to taste.
Cover with glass lid and program to SLOW COOK for 8 hours.
BBQ MEATLOAF
SERVES 4
Ingredients
2 - 2 1/2 lbs. ground beef
1 egg
2 tsp. Worcestershire sauce
1/2 tsp. salt
2 tsp. prepared mustard
1 Tbsp. vinegar
Directions
Mix all ingredients in a large bowl. Form into a meatloaf shape that will fit into your pressure
cooker. Cut a strip of foil to go under the meatloaf in the pressure cooker, leaving it long enough so
that you can use it to lift the meatloaf out when it is finished cooking.
After placing the meatloaf in pressure cooker, top the meatloaf with an additional 1/3 C. barbecue
sauce. Cover with glass lid and program to SLOW COOK for 8 - 9 hours.
CHICKEN MERLOT WITH MUSHROOMS
SERVES 4
Ingredients
2 1/2 to 3 lbs. boneless,
skinless chicken thighs
2 garlic cloves, peeled and minced
1 6-oz. can tomato paste
2 Tbsp. quick-cooking tapioca
2 Tbsp. chopped fresh basil
1/4 tsp. salt
2 C. cooked noodles
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SLOW COOKER RECIPES
large onion cut up
1 lb. carrots cut in 2 inch pieces
salt and pepper
3/4 C. barbecue sauce
1 C. crushed soda crackers
1/2 C. diced onion
1/4 C. water
2 Tbsp. brown sugar
12 oz. sliced fresh mushrooms
1 large onion, peeled and chopped
3/4 C. low-sodium chicken broth
1/4 C. Merlot or any dry red wine, or
additional chicken broth
2 tsp. granulated sugar
1/4 tsp. freshly ground black pepper
2 Tbsp. freshly grated Parmesan cheese
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