Thursday, December 1, 2016

Randy Roast

While I purchased the counter-top primarily for dried beans, I've found it's great for quicker cooking of roasts.  Because you can "brown" in the same pan prior to cooking, I'm even more of a cheerleader.  The recipe for Brisket with Apricots and Prunes is from Food and Wine Magazine.   Mine has eye of round roast and more vegetables.

Beef with Apricots and Prunes

(Serves 8 Meat Portions, 4 Vegetable-Fruit Portions)

Brown meat with vegetables in olive oil.
1.75 # eye of round roast
2 teaspoon olive oil
1/2 large onion, separated into rings
4 garlic cloves, minced
1/4 cup celery, diced
1/4 cup red peppers, diced
1/2 teaspoon Mrs. Dash

Add remaining ingredients.  Program cooker to "Cook" for 45 minutes.
4 turnips, halved
2 medium potatoes, peeled and wedged
6 small carrots, cut in strips
1 tablespoon tomato paste
1/2 teaspoon smoked paprika
1/8 teaspoon cinnamon
1 cup diced tomatoes in juice
1 cup low sodium chicken broth
1/3 cup diced prunes
8 apricots
For firmer vegetables, add 15-25 minutes later than beef, then cook 20-30 minutes more.  I did not want to have to reduce the pressure to add the vegetables, then bring the pressure up again.

Slice meat with electric knife for thin slices.



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