Close up of hot beef stew served in clay bowl. Premium Photo

INGREDIENTS:

2 lb pot roast

2 - 3 cups beef broth

2 - 3 potatoes large cubes

1/2 onion, wedges

1/2 lb carrots cut in 2” pieces

salt and pepper

 DIRECTIONS:

  • Brown pot roast in the pressure cooker by following the BROWNING instructions in manual. Once brown, remove pot roast from the inner pot.
  • Add vegetables to the pressure cooker on top of roast.
  • Pour in beef broth and season to taste with salt & pepper.
  • Close and leave lid unlocked, set the valve to Exhaust.
  • And a program to SLOW COOK for 8 hours.