Use and Care Manual

www.KALORIK.com

EPCK 42941 - 170120

POT ROAST

Ingredients:

 3 lb. boneless beef chuck

roast, trimmed

 1 can (14 oz.) beef broth

 1 tbsp. Worcestershire sauce

 1 large onion, in wedges

 4 carrots, peeled and cut in

1 in. pieces

 4 potatoes, peeled and cut

in 1 in. cubes

 2 tbsps. Vegetable oil

 Salt, black pepper and

onion powder, to taste

1. Using the browning function, heat oil until shimmering. Brown the

roast on all sides in the hot oil and season with pepper, salt, and

onion powder.

2. Pour in beef broth and Worcestershire sauce, add the onion, close

the lid, set the cooking time for 30 minutes, the pressure on high and

press Start.

3. Use the quick-release method to lower the pressure. Open the lid

and add the carrots and potatoes. Close the lid again, and cook

for an additional 15 minutes.

4. At the end of the cooking time, use the quick-release method

again and transfer the roast and vegetables to a serving dish.