Perfect Pot Roast
 
Featured in: Recipes  |  March 2020

Perfect Pot Roast

Using the pressure cooker to prepare this classic meal means you won’t be stuck in the kitchen for hours.

1/4 cup all-purpose flour

1/2 tsp salt

1/4 tsp freshly ground black pepper

3-1/2 lb beef braising roast

3 tbsp vegetable or extra-virgin olive oil

1 large tomato, chopped

1 cup diced onions

1 cup diced carrots

1/2 cup diced celery

1 cup low-sodium beef stock

1 cup dry red wine

2 tbsp all-purpose flour whisked with 2 tbsp cold water

Minced fresh thyme or oregano, to taste

1 lb wide egg noodles, cooked and tossed with unsalted butter

  1. In a plastic bag, combine flour with salt and pepper. Add roast and shake to coat all sides with flour. Discard excess flour mixture.
  2. In the pressure cooker, heat oil over medium-high heat and brown roast well on all sides. Transfer to plate. Set aside.
  3. Add tomato, onions, carrots and celery to cooker; sauté until lightly browned. Place roast on top of vegetables. Pour in stock and wine.
  4. Lock the lid in place and bring the cooker up to full pressure over high heat. Reduce heat to medium-low, just to maintain even pressure, and cook for 45 minutes. Remove from heat and release pressure quickly. Transfer roast to a platter and tent with foil to keep warm.
  5. In a blender or food processor, purée vegetables and stock. Return to pot and slowly whisk in flour-water mixture. Bring to a boil; reduce heat and simmer, stirring, until gravy is thickened, about 5 minutes. Season gravy with thyme or oregano. Arrange egg noodles around roast on platter and drizzle with gravy.

 Makes 6 servings

Reprinted with permission from 225 Best Pressure Cooker Recipes (Robert Rose) by Cinda Chavich.

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Ingredients:

  • 1/4 cup all-purpose flour
  • 1/2 tsp salt
  • 1/4 tsp freshly ground black pepper
  • 3-1/2 lb beef braising roast
  • 3 tbsp vegetable or extra-virgin olive oil
  • 1 large tomato, chopped
  • 1 cup diced onions
  • 1 cup diced carrots
  • 1/2 cup diced celery
  • 1 cup low-sodium beef stock
  • 1 cup dry red wine
  • 2 tbsp all-purpose flour whisked with 2 tbsp cold water

Directions:

  1. In a plastic bag, combine flour with salt and pepper. Add roast and shake to coat all sides with flour. Discard excess flour mixture.
  2. In the pressure cooker, heat oil over medium-high heat and brown roast well on all sides. Transfer to plate. Set aside.
  3. Add tomato, onions, carrots and celery to cooker; sauté until lightly browned. Place roast on top of vegetables. Pour in stock and wine.
  4. Lock the lid in place and bring the cooker up to full pressure over high heat. Reduce heat to medium-low, just to maintain even pressure, and cook for 45 minutes. Remove from heat and release pressure quickly. Transfer roast to a platter and tent with foil to keep warm.
  5. In a blender or food processor, purée vegetables and stock. Return to pot and slowly whisk in flour-water mixture. Bring to a boil; reduce heat and simmer, stirring, until gravy is thickened, about 5 minutes. Season gravy with thyme or oregano. Arrange egg noodles around roast on platter and drizzle with gravy.