Beef pot roast oriental
6 Servings
| Quantity | 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