Perfect pot roast
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PREP TIME
15 min
Makes
4 to 6 servings
* PLUS Cooking time: 240 minutes
Ingredients
- 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
Instructions
- 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.
FILED UNDER: Dinner Pressure Cooker
