This roast is so tender and delicious. I have also made this recipe using venison. No need to heat-up the oven to make a delicious roast for dinner.
3 to 3 1/2 lb boneless chuck roast
salt and pepper
1 TBS vegetable oil
1 onion, chopped
2 stalks celery, chopped into 1 1/2" slices
1 cup red wine
2 cups beef stock
2-3 springs of fresh thyme
1 bay leaf
3 carrots, sliced into 2-inch slices (or use 18 baby carrots)
18 fingerling potatoes, left whole (or use 6-8 red potatoes, cut in half)
2 TBS flour or cornstarch
1/4 chopped fresh parsley (optional)
Pre-heat an electric pressure cooker using the "brown" or "high" setting.
Season the roast on all sides with salt and pepper. Add the oil to the pressure cooker and let it heat up for a few minutes. Add the roast to the pressure cooker and brown it on all sides. Remove the browned roast and set aside.
Add the onion and celery to the pressure cooker and cook for a few minutes. Pour in the red wine and using a wooden spoon, scrape up any brown bits that have formed on the bottom while you bring the liquid to a simmer. Add the beef stock, thyme and bay leaf; return roast to the pressure cooker.
Pressure cook on "high" or "meat" setting for 60 minutes; quick-release the pressure. (If the meat is not fall-apart tender, cook for an additional 5-7 minutes.) Add in the carrots and potatoes; bring the pressure cooker back up to pressure and cook on "high" or "meat" setting for another 5-7 minutes; quick-release the pressure.
Transfer the roast and vegetables to a plate and tent with foil. Bring the sauce to a simmer using the "high" or "meat" setting and let it reduce for about 10 minutes while the roast rests. Mix the 2 tablespoons of flour or cornstarch with 2 tablespoons of water and stir the mixture into the sauce; bring to a boil. Season to taste with salt and pepper. Slice the beef and sprinkle the meat and vegetables with parsley, if using. Serve with gravy.
Serves 6-8
Source: Comfortable Under Pressure - Meredith Laurence
Kimberly
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