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Perfect Pot Roast (Pressure Cooker)

By Cinda Chavich

Perfect Pot Roast (Pressure Cooker)

Easter is coming! If you want to celebrate with something other than ham, Cinda Chavich, author of 225 Best Pressure Cooker Recipes, suggests her 'Perfect Pot Roast!'

 

Use beef rump or round roast in this flavorful pot roast recipe, a classic comfort food. You can also substitute bison, a popular new red meat that is ultra-lean and raised without growth hormones and antibiotics. The braising makes it tender, and the puréed vegetables add richness to the gravy without extra fat. And it’s done in less than an hour in your pressure cooker!

 

14 cup       all-purpose flour       60 mL

12 tsp       salt        2 mL

14 tsp       freshly ground black pepper       1 mL

1       312-lb (1.75 kg) beef braising roast       1

3 tbsp       vegetable oil or extra virgin olive oil       45 mL

1       large tomato, chopped       1

1 cup       diced onions       250 mL

1 cup       diced carrots       250 mL

12 cup       diced celery       125 mL

1 cup       beef stock       250 mL

1 cup       dry red wine       250 mL

2 tbsp       all-purpose flour, whisked with 2 tbsp (30 mL) cold water        30 mL

1 lb       wide egg noodles, cooked and tossed with unsalted butter        500 g

     Minced fresh thyme or oregano

1.     In a plastic bag, combine 14 cup (60 mL) 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 pan; 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.

5.      Transfer roast to a platter and tent with foil to keep warm.
In a blender or food processor, purée vegetables and stock. Return to pot and slowly whisk in flour mixture. Bring to a boil; reduce heat and simmer, stirring, until gravy is thickened, about 5 minutes. Season gravy with salt and pepper to taste. Season to taste with thyme or oregano. Arrange egg noodles around roast on platter and drizzle with gravy.

 

Tip: Try serving this with steamed new potatoes instead of the egg noodles.