I had to try my new Presto 23 quart Pressure Cooker. I couldn't wait. I had fresh pak choy picked from my garden so I decided to try an Oriental pot roast. Melt in your mouth, soak up the last of the juice, yummy, in just 45 total minutes! I'm in comfort food heaven!
Lori's Oriental Pot Roast
4lb chuck roast
1 tbsp olive oil
2 onions, sliced thinly
2 cloves garlic, chopped
2tbsp minced fresh ginger
2 tbsp hoison sauce
1 cup teryaki sauce (I made my own)
1/2 cup mushroom broth
1/4 cup beef broth
2 bunches pak choy, cleaned, separated but left leaves whole
1/2 lb carrots (I picked mine from the garden)
Optional :1 hunan dried chile, crumbled
Heat oil in clean pressure cooker, add roast and sear until each side is brown. Remove roast and set aside. Add Garlic and onions and saute for 1 minute. Place roast back in cooker, pile onions ginger, carrots and pak choy on top of roast.
In small bowl add rest of ingredients and wisk to combine. Add to cooker, seal with lid and heat to 15 PSI. Cook at 15 PSI for 30 minutes. Turn off heat and let pressure reduce on it's own. When it is finished, open lid and serve on a bed of udon noodles. Finger licking good!
I served a Syrah wine with it and a green salad.
Now I am in Palm Springs enjoying light fish meals! But I can't wait to come up with more recipes for my new cooker when I get back. Rabbit stew I think! I just have to get Derek out there to bag a few for me!
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