Breville BPR600XL Operations Instructions download pdf (Page 32)

32

HOW TO POT ROAST

• Do not place removable cooking

bowl or stainless steel lid when hot

on any surface that may be affected

by heat.

• Dishes can be prepared well in

advance of mealtime.

• It is almost impossible to overcook

using the SLOW COOKER setting.

WARNING

Always open stainless steel lid

carefully and away from yourself to

avoid scalding from escaping steam.

HOW TO POT ROAST

The addition of liquid is required for pot

roasting. Place meat in cooking bowl,

then add sufﬁcient liquid a minimum 1 litre

(4 cups) to cover up to a third of meat.

When using SLOW COOK or PRESSURE

COOK settings meat will not brown during

the pot roasting process, so for browner

results seal on the SAUTE/SEAR setting

ﬁrst before pot roasting

SUITABLE MEAT CUTS FOR POT ROASTING

Beef Topside, Blade, Silverside Roasts,

Beef Rolled Brisket.

Lamb Forequarter, Shank, Shoulder.

Veal Shoulder/Forequarter.

Pork Loin, Neck.

POT ROAST

Serves 4 to 6

INGREDIENTS

1-1.2kg boneless chuck roast

2 cloves garlic, peeled and chopped

1 Tablespoon vegetable oil

1 brown onion, peeled and chopped

125ml (½ cup) beef stock

1x140g can Italian tomato paste

1x400g can diced tomatoes in tomato juice

1 Tablespoon brown sugar, ﬁrmly packed

½ teaspoon dry mustard

¼ teaspoon paprika

2 Tablespoons lemon juice

2 Tablespoons cider vinegar

1 teaspoon Worcestershire sauce

2 Tablespoons chopped fresh parsley

METHOD

Rub meat all over with crushed garlic.

Sauté Setting

1. Press FUNCTION button then

select SAUTÉ, ensure indicator light

illuminates. Enter 15 minutes TIME,

time is displayed on LED. Press START/

CANCEL button and wait 3 minutes

while bowl is heating before cooking.

2. Add meat and brown well on all sides.

Remove meat and set aside.

3. Heat oil for 20 seconds and add onions,

sauté for 2-3 minutes until onions have

softened.

4. Add beef stock, tomato paste, diced

tomatoes and juice, brown sugar, dry

mustard, paprika, lemon juice, cider

vinegar and Worcestershire sauce.

5. Stir well until all ingredients are well

mixed and bring mixture to the boil.

6. Return meat to Breville Fast Slow Cooker

and turn to coat all over with sauce.

Secure the lid on.

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