Pot Roast - Wolfgang Puck Bistro BPCR0005 Use And Care Manual

5QPressureCookerMan08 6/5/08 12:12 PM

Pot Roast

4 - 6 Servings
INGREDIENTS
2-2 1/2 pounds beef roast
(such as California chuck, roast bone-in or out),
trimmed of excess fat
1/2 tablespoon salt
1 teaspoon pepper
1 teaspoon garlic powder
1 tablespoon olive oil
2 cups beef stock
1 can (5.5 ounces) V-8 juice
1 medium onion, quartered
2 cloves garlic
3 sprigs fresh thyme (or 1 tablespoon dry)
3 stalks celery, cut into 1-inch pieces
8 medium creamer potatoes halved
1 pound baby carrots
1 tablespoon flour
1 tablespoon butter, room temperature
METHOD
1 Season roast with salt, pepper and garlic powder.
2 Select Meat function. Add oil to cooking pot. When oil is hot, add
the roast and sear well on both sides.
3 Add stock, V-8 juice, onion, garlic, thyme and celery.
4 Lock lid in place. Select Meat function, and set timer for 60 minutes.
5 When cooking cycle is complete and all pressure is released,
open lid.
6 Add potatoes and carrots. Lock lid in place. Select Vegetable
function, and set timer for 5 minutes.
7 When cooking cycle is complete and all pressure is released,
open lid.
8 In a separate bowl, mix flour with butter until paste is formed.
Add a half cup of hot stock to flour mixture; mix until smooth.
9 Remove pot roast and vegetables to a platter and keep warm.
10 Slowly add butter mixture back into cooking pot, stirring constantly.
Select Vegetable function again and bring to a boil, uncovered, to
thicken sauce. Pour sauce over roast or serve on the side.
Recipe courtesy Debra Murray, Wolfgang Puck HSN Host
Page 45
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Coconut Rice Pudding
4 Servings
INGREDIENTS
1 1/2 cups coconut milk
1 1/2 cups milk
1/2 cup sugar
1/4 teaspoon kosher salt
1 cup arborio rice
1 tablespoon almond essence
1/2 cup golden raisins
1/4 teaspoon ground cinnamon, optional
METHOD
1 Combine coconut milk, milk, sugar and salt in uncovered
cooking pot.
2 Add rice and almond essence. Stir until well blended. Lock lid
in place.
3 Select Rice function, and set timer for 20 minutes.
4 When cooking cycle is complete and all pressure has been released,
remove lid.
5 Stir in raisins and cinnamon until well incorporated. Cover and allow
to cool for 10 minutes. Serve warm or cold.
Recipe courtesy Wolfgang Puck
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