Using the pressure cooker to prepare this classic meal means you won’t be stuck in the kitchen for hours. Pot roasts are generally made from two types of cuts, chuck and round. Chuck has more fat, which carries more flavor, while a round roast may be preferable if you tend to eat a lower-fat diet.
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
Yields 6 servings
Source: reprinted with permission from 225 Best Pressure Cooker Recipes (Robert Rose) by Cinda Chavich.
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**These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure or prevent any disease.
