Pot Roast With Vegetables (Pressure Cooker)
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."
- 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
Trim any visible fat from the meat. Set aside.
In a 4 or 6 quart pressure cooker heat 1 tablespoon of the oil over medium heat.
Cook meat till brown on all sides. Add more oil, if needed. Remove the meat and set aside.
Drain off fat and put meat back in cooker.
Add carrots, potatoes, onion, rosemary, thyme, salt, black pepper, and beef
Lock lid in place. Over high heat, bring cooker up to pressure.
Reduce heat just enough to maintain pressure and pressure regulator rocks
Gently; cook for 8 minutes.
Use a quick release method to reduce pressure. Carefully remove lid.
With a slotted spoon remove meat and vegetables to a serving platter; keep warm.
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.
Serve over meat and vegetables.
Tips & Variations
No special items needed.