•  Measuring Spoons
•  Measuring Cup
•  5 Qt. Glass or Microwave safe plastic bowl with cover
•  Wooden Spoon or High Temp Rubber Spatula
•  Fine mesh strainer

•  21/2 - 3 1.25 - lb. short rib or blade
•  1.5 kg rolled roast
•  3 onions, quartered 3
•  2 carrots, cut in pieces 2
•  2 celery stalks, cut 2 in pieces
•  1 cup turnip, cubed 250 ml
•  1 can of tomatoes 1 (19 oz.)(540 ml)
•  1 garlic clove, minced 1
•  1 tsp basil 5ml
•  1/2 tsp salt 2 ml

1.  Put meat with vegetables and seasonings in a 5-quart (5 L) casserole.
2.  Cover with lid.
3.  Turn roast once halfway through the cooking time.
4.  Cook at P6 10 minutes, then at P4 11/2 hours or until meat and vegetables are tender.
5.  To Complete: Let stand 10 minutes before slicing.

For added flavor, brown the meat in a pan on the stove top and use as the recipe states – be sure to deglaze the pan with any liquid in the recipe to extract every bit of flavor.