CORNINGWARE TEA CUPS RECIPES

Steps:

• Select SAUTÉ, set to HIGH. Select START.
• While the inner pot warms up, season both sides of the meat with salt, pepper and smoked paprika.
• Add the oil to the inner pot. Once hot, lay meat into the inner pot and sear the beef until browned, about 3 to 5 minutes each side.
• Remove beef from the pot, set aside on a plate. Add minced garlic to inner pot and cook until fragrant. Deglaze the inner pot with red wine and beef broth. Select CANCEL.
• Add beef back to the pot. Place onion, carrots, and potatoes on top and around the meat. Place rosemary on top.
• Secure lid for pressure cooking.
• Select PRESSURE COOK, set to HIGH for 40 minutes (00:40). Select START.
• Once the cooking program has ended, allow 10 minutes for Natural Release. Quick Release remaining pressure. Select CANCEL. Serve and enjoy.

Steps:

• Set the Instant Precision Dutch oven to SEAR. Season pot roast liberally on both sides with salt and pepper. When Dutch oven is hot, add oil and let it heat up, about 2 minutes.
• Sear both sides of the roast, approximately 6-8 minutes per side. Remove from Dutch oven and set aside.
• Add onions and sauté for 3-5 minutes, until softened.
• Add beef stock. Using a wooden spoon, scrape the bottom of the pan until all stuck pieces of fond are removed.
• Add carrots, celery, garlic and bay leaves. When it begins to simmer, cancel the searing function and add roast back to dutch oven, making sure th roast is nestled in the vegetables.
• Put top back on Dutch oven and set to SLOW COOK for 6 hours.
• Flip roast at 3 hours.
• When cooking time is done, remove roast and vegetables to a serving platter. Allow roast to rest for 10 minutes before slicing or shredding.