Yield: 6 Servings
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