Beef Pot Roast in Beer
NOTE: If a thicker sauce is preferred, add a slurry of cornflour mixed with water to hot pot roast, stir to mix in and cook on SEAR/SAUTÉ until thick.
- Contains sulphites
- Contains Wheat
Prepared with
Ingredients
- 2 tbsp oil
- 2lbs whole brisket
- 1 large onion, finely chopped
- 2 garlic cloves, crushed
- 2-3 medium carrots, cut into 4cm chunks
- 2 parsnips, cut into 4cm chunks
- 1 large potato, cut into quarters
- 8oz leeks, thickly sliced
- 2 tbsp tomato puree
- 1 tsp mustard powder
- 17fl. oz brown ale or IPA
- 7fl. oz beef stock, made with 1/2 beef stock cube
- 2 large bay leaves
- 2 tsp mixed herbs
- Salt and freshly ground pepper, as desired
Instructions
Step 1
Select SEAR/SAUTÉ and set to HI-5. Select START/STOP to begin. Add 1 tablespoon oil and heat for 2 minutes.
Step 2
Place the brisket into pot and brown on all sides, this may take 6-10 minutes. Remove beef from pot. Add remaining oil and chopped onion, cook for 2 minutes. Stir in garlic, carrots, parsnips, potatoes, leeks into pot and fry for 6-7 minutes until the onion is soft.
Step 3
Stir in tomato purée, mustard, beer, stock, herbs and season to taste. Add back beef to pot on top of vegetables. Select START/STOP.
Step 4
Close lid, move slider to the left position, making sure the pressure release valve is in the SEAL position. Select PRESSURE and set to HIGH. Set time to 50 minutes. Use the arrows to the left of the display to select PRESSURE RELEASE and select QUICK RELEASE. Press START/STOP to begin cooking (the display will show PRE for approximately 9 minutes as its pressure builds, then the timer will start counting down).
Step 5
When cooking is complete, remove beef and cut into slices. Serve with vegetables and mashed potato.