Perfect pot roast

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15 min


4 to 6 servings

* PLUS Cooking time: 240 minutes


  • 1/4 cup all-purpose flour
  • 1 tsp dried Italian seasoning
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1.75 kg blade or cross rib pot roast
  • 3 tbsp vegetable oil
  • 1 large tomato
  • 1 onion
  • 2 medium carrots
  • 2 celery stalks
  • 284-mL can undiluted beef broth
  • 1 cup dry red wine


  • In a large plastic bag, combine flour with seasonings. Add roast. Shake to completely coat. Discard excess flour. In a pressure cooker, heat 2 tablespoons (30 mL) oil over medium-high heat. Add meat and brown on all sides. Meanwhile, coarsely chop vegetables. Remove roast to a plate. Pour out any darkened oil from cooker. Heat 1 tablespoon (15 mL) oil in cooker over medium heat. Add vegetables. Stir often for 5 minutes. Place roast on top of vegetables. Add broth and wine. Lock lid in place. Bring cooker up to full pressure over high heat. Then reduce heat to medium-low, just to maintain even pressure. Cook until roast is tender, from 60 to 70 minutes. Remove from heat and release pressure quickly. Place roast on a platter. Tent with foil. In a food processor, purée vegetables and liquid. Season with salt and pepper. Pour over sliced meat.

Nutrition (per serving)

  • Calories
  • 448,
  • Protein
  • 56 g,
  • Carbohydrates
  • 10.8 g,
  • Fat
  • 17.8 g,
  • Fibre
  • 1.7 g,
  • Sodium
  • 748 mg.