Email to Imp      

Recipe Categories: Imp's HOME PAGEAPPETIZERS BBQ BREAD BREAKFAST CAKESandPIES CASSEROLES COOKIES CROCKPOT DESSERTS ETHNIC MEATS MexicanandTex-Mex MuffinsandQuickBreads PASTA PIZZA POULTRY PRESSURECOOKER RICE SANDWICHES SAUCES VEGETABLES

Beef and Vegetable Casserole

This recipe was included with the pressure cooker.





List of Ingredients



• 3 pound pot roast
  
• 4 small carrots (about 1 cup)
  
• 1 cup sliced onions
  
• 1 cup water
  
• 1 cup dry red wine
  
• 4 medium potatoes
  
• 1 teaspoon salt
  
• 2 tablespoons vegetable boullion
  
• 1 bay leaf
  






Instructions



1. Coat cooker with nonstick spray and brown meat with carrots and onions.
   
2. Add water, wine, potatoes, and seasonings.
   
3. Cook 45 minutes on high pressure, then let pressure drop on it's own.
   
4. Serves 4 to 6
   






Final Comments


Variations: Tomato Pot Roast

Add 1 teaspoon oregano and 1 teaspoon rosemary, or 2 teaspoons Italian Seasoning. Add 2 cloves garlic, minced. Add 1 can (16 ounces) stewed whole tomatoes, including juice. Reduce water to 1/2 cup.