Pot Roast With Vegetables (Pressure Cooker)
Recipe: #16968
January 23, 2015
Categories: Desserts, Main Dish, Beef, Roast Beef, North American, Budget-Friendly, Entertaining, Fall/Autumn, Sunday Dinner, Winter, Pressure Cooker, High Protein, No Eggs, Non-Dairy more
"Add a tossed salad and French rolls for a meal that's a snap. From Better Homes and Gardens Pressure Cooker Cookbook, 1995."
Original recipe yields 4 servings
Ingredients
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 & Variations
No special items needed.
