Kalorik EPCK 44847 BK Mode D'emploi page 20

POT ROAST
Ingredients:
• 3 lb. boneless beef chuck
roast, trimmed
• 1 can (14 oz.) beef broth
• 1 tbsp. Worcestershire sauce
• 1 large onion, in wedges
• 4 carrots, peeled and cut in
1 in. pieces
1. Using the sauté function, heat oil until shimmering. Brown the roast
on all sides in the hot oil and season with pepper, salt, and onion
powder.
2. Pour in beef broth and Worcestershire sauce, add the onion, close
the lid, select the 'Meat/Stew' setting and set the cooking time for
30 minutes and press the 'Start/Stop' button.
3. Use the quick-release method to lower the pressure. Open the lid
and add the carrots and potatoes. Close the lid again and cook for
an additional 15 minutes at the same setting.
4. At the end of the cooking time, use the quick-release method
again and transfer the roast and vegetables to a serving dish.
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• 4 potatoes, peeled and cut
in 1 in. cubes
• 2 tbsps. Vegetable oil
• Salt, black pepper and
onion powder, to taste
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EPCK 44847 - 180330