Perfect pot roast

Prep 15 min
Plus Cooking time: 240 minutes
Makes 4 to 6 servings

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1/4 cup
all-purpose flour
1 tsp
1/2 tsp
1/4 tsp
black pepper
1.75 kg
blade or cross rib pot roast
3 tbsp
large tomato
medium carrots
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.


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