| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains | P/cooker | 6 | Servings | |
INGREDIENTS
| 1 | ts | Garlic salt |
| 1/2 | ts | Dry mustard |
| 1/4 | ts | Pepper |
| 3 | lb | Beef pot roast |
| 2 | tb | Shortening |
| 3/4 | c | Water |
| 2 | tb | Soy sauce |
| 3 | tb | Honey |
| 1 | tb | Vinegar |
| 1 1/2 | ts | Celery seeds |
| 1/2 | ts | Ground ginger |
INSTRUCTIONS
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 Posted to MM-Recipes Digest V4 #170 by "Griff" <wgriffin@ix.netcom.com> on Jul 2, 1997
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