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Braised Shoulder Roast – Pressure Cooker

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Ingredients

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  • 1 3 pound shoulder roast
  • 2 16 oz bottles Moose Drool or other brown ale
  • 3/4 cup balsamic vinegar
  • 1/2 cup Worcestershire Sauce
  • 1/4 cup soy sauce
  • 2 cloves garlic
  • 2 tsp salt

Instructions

  1. To cook by Pressure Cooker:
  2. Add the liquid ingredients to your pressure cooker.
  3. Salt the shoulder roast and add it to the cooker.
  4. Cut the garlic cloves into quarters and drop in.
  5. Sprinkle in the rest of the salt.
  6. For my Living Well with Montel Pressure Cooker I set it for “Chicken/Meat” adjusted the time for 55 minutes and let it go.
  7. To cook by braising in the oven:
  8. Preheat the oven to 350°
  9. Add the liquid ingredients to a dutch over or other lidded pot capable of being used in the oven
  10. Salt the shoulder roast and add to the pot.
  11. Cut the garlic cloves into quarters and add to the pot.
  12. Add the rest of the salt.
  13. Cover and let cook for 3 hours until done.
  14. Cut the meat off of the bones and serve over rice, pasta or potatoes

Find it online: https://bookscookslooks.com/learning-use-new-pressure-cooker/