| Measure | Ingredient |
|---|---|
| 1.00 teaspoon | Garlic salt |
| ½ teaspoon | Dry mustard |
| ¼ teaspoon | Pepper |
| 3.00 pounds | Beef pot roast |
| 2.00 tablespoon | Shortening |
| ¾ cup | Water |
| 2.00 tablespoon | Soy sauce |
| 3.00 tablespoon | Honey |
| 1.00 tablespoon | Vinegar |
| 1½ teaspoon | Celery seeds |
| ½ teaspoon | Ground ginger |
Combine garlic salt, mustard and pepper; rub into roast. Heat pressure cooker. Add shortening; brown roast well on all sides. Combine water, soy sauce, honey, vinegar, celery seed and ginger; pour over meat. Close cover tightly. Place pressure regulator on vent pipe. Cook 40 min. Let pressure drop on its own accord. Thicken gravy if desired. 6 to 8 Servings. Be sure you start timing once pessure is reached. Andy Zaech