Sauerbraten - Cook's essentials CEPC660 Owner's Manual

Sauerbraten

4 to 5 pound chuck or rump roast
salt
black pepper
3 tablespoons vegetable oil
1 cup water
1/2 cup red wine vinegar
1/2 cup dry red wine
1/2 cup brown sugar, packed
1 teaspoon ground cloves
1 teaspoon salt
4 large carrots, coarsely chopped
2 ribs celery, coarsely chopped
2 large onions, coarsely chopped
2 cloves garlic, peeled and crushed
1 cup finely crushed ginger snaps
2 bay leaves
1. Pat the roast dry with paper towel. Rub with salt and
black pepper.
2. Place Removable Cooking Pot in Pressure Cooker. Add oil.
3. Press the COOK MODE Button for BROWN. Press the
START/STOP Button.
4. Preheat 5 minutes. Add the roast and brown evenly
on all sides.
5. While the meat browns, combine the water, vinegar, wine, sugar,
ground cloves, and salt. Set aside.
6. Scatter the chopped vegetables, crushed ginger snaps, and bay
leaf around the meat. Add the liquid. Place Lid on Pressure
Cooker. Slide the Safety Lock to LOCK position.
7. Turn the Pressure Regulator Knob to PRESSURE.
8. Press the PRESSURE MODE Button for HIGH PRESSURE.
9. Press COOK TIME Button until 80 minutes appears on
the Display.
10. Press the START/STOP Button until the green START Indicator
Light appears. The red HIGH PRESSURE Indicator Light will
blink slowly and then faster as the cooking countdown begins;
the Pressure Indicator Rod will rise as the pressure builds. After
cooking under pressure 80 minutes, the Pressure Cooker will
beep three times. Press and hold the START/STOP Button
until it beeps.
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