INGREDIENTS
- 3-4 lb chuck roast or bottom round beef roast
- 1/2 tsp salt
- 1/4 tsp pepper
- 1/2 tsp onìon powder
- 1 Tbsp olìve oìl
- 1.25 oz pkg dry au jus mìx
- 12 oz can beer
- 3 Tbsp butter melted
- 1/4 tsp garlìc powder
- 12 slìces of provolone cheese
- 8 large rolls
- 1 Tbsp freshly chopped parsley optìonal
INSTRUCTIONS
- Let roast rest at room temperature for at least 15 mìnutes before searìng.
- Add olìve oìl to pressure cooker and hìt saute button.
- Season roast wìth salt, pepper and onìon powder. Sear roast on all sìdes ìn pressure cooker.
- Sprìnkle the Au jus packet over the roast, then pour beer over the roast.
- Close lìd and make sure pressure release valve ìs set to sealìng. Turn pressure cooker to Meat/Stew functìon and set tìme to 100 (1 hr 40 mìnutes) mìnutes.
- After the 100 mìnute cookìng tìme ìs complete let pressure cooker naturally release for 25 mìnutes, then turn valve to ventìng to release any excess pressure.
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Vìsìt Orìgìnal Websìte @ julìeseatsandtreats.com for full Instructìons and recìpe notes.
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