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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 12 |
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A classic pot roast with gravy is the gateway recipe to using your pressure cooker—it's quick, and you're rewarded with a hearty dish in a fraction of the time. Use the Pressure-Cooker Beef Stock here, or substitute 1 (14-ounce) can of fat-free, lower-sodium beef broth plus 1 1/2 cups water in its place. (You'll add about 50 milligrams sodium to each serving with this switch.) Ingredients:
2 teaspoons olive oil |
1 (3-pound) boneless chuck roast, trimmed |
1 teaspoon kosher salt |
1/4 teaspoon freshly ground black pepper |
3 cups pressure-cooker beef stock |
1/2 cup dry red wine |
4 thyme sprigs, tied securely together with twine |
3 garlic cloves, chopped |
3 large parsnips, peeled and diagonally cut into 2-inch pieces |
3 large carrots, peeled and diagonally cut into 2-inch pieces |
1 pound turnips, each cut into 8 wedges |
1 pound yukon gold potatoes, peeled and cut into 2-inch pieces |
1 large onion, cut into 8 wedges |
2 tablespoons all-purpose flour |
fresh thyme sprigs (optional) |
Directions:
1. Heat a 6- or 8-quart pressure cooker over medium-high heat. Add oil to cooker; swirl to coat. Sprinkle roast evenly with salt and pepper. Add roast to cooker; sauté 5 minutes, browning on all sides. Stir in 3 cups Pressure-Cooker Beef Stock and wine. Close lid securely; bring to high pressure over high heat. Reduce heat to medium or level needed to maintain high pressure; cook for 35 minutes. Remove from heat; release pressure through steam vent, or place cooker under cold running water to release pressure. Remove lid; add thyme sprigs and next 6 ingredients (through onion). Close lid securely. Return to high pressure; cook 1 minute. Remove from heat; release pressure through steam vent, or place cooker under cold running water to release pressure. Remove lid; let stand 5 minutes. Remove roast; slice roast thinly, and place on a platter. Remove vegetables from cooker using a slotted spoon, and place on platter with roast. Cover and keep warm.
2. Strain cooking liquid through a cheesecloth-lined sieve into a large bowl; discard solids. Bring cooking liquid to a boil over medium-high heat in a large, wide skillet; cook until reduced to 1 1/2 cups (about 15 minutes). Remove 1/4 cup cooking liquid from pan; add 2 tablespoons flour, stirring with a whisk. Return flour mixture to pan; cook 2 minutes or until slightly thick, stirring with a whisk. Serve with roast and vegetables. Garnish each serving with fresh thyme sprigs, if desired.
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