Perfect pot roast
Chatelaine
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* 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.