Pot Roast With Vegetables (Pressure Cooker)

15m
Prep Time
20m
Cook Time
35m
Ready In

Recipe: #16968

January 23, 2015



"Add a tossed salad and French rolls for a meal that's a snap. From Better Homes and Gardens Pressure Cooker Cookbook, 1995."

Original is 4 servings

Nutritional

  • Serving Size: 1 (967.9 g)
  • Calories 697.9
  • Total Fat - 12.1 g
  • Saturated Fat - 2.6 g
  • Cholesterol - 66.9 mg
  • Sodium - 556.3 mg
  • Total Carbohydrate - 112.3 g
  • Dietary Fiber - 19.6 g
  • Sugars - 17.2 g
  • Protein - 37.2 g
  • Calcium - 157.5 mg
  • Iron - 6.2 mg
  • Vitamin C - 64.8 mg
  • Thiamin - 0.6 mg

Step by Step Method

Step 1

Trim any visible fat from the meat. Set aside.

Step 2

In a 4 or 6 quart pressure cooker heat 1 tablespoon of the oil over medium heat.

Step 3

Cook meat till brown on all sides. Add more oil, if needed. Remove the meat and set aside.

Step 4

Drain off fat and put meat back in cooker.

Step 5

Add carrots, potatoes, onion, rosemary, thyme, salt, black pepper, and beef

Step 6

Broth.

Step 7

Lock lid in place. Over high heat, bring cooker up to pressure.

Step 8

Reduce heat just enough to maintain pressure and pressure regulator rocks

Step 9

Gently; cook for 8 minutes.

Step 10

Use a quick release method to reduce pressure. Carefully remove lid.

Step 11

With a slotted spoon remove meat and vegetables to a serving platter; keep warm.

Step 12

In a small mixing bowl stir together flour and water. Stir into broth. Cook till thickened and bubbly. Cook and stir for 1 minutes more.

Step 13

Serve over meat and vegetables.

Tips


No special items needed.

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