Perfect Pot Roast (Pressure Cooker)

By rmulleni

Ingredients

• Roast 2 to 3 pounds
• 2 tablespoons vegetable oil
• 2 tablespoons flour
• 1/2 teaspoon onion powder
• ground black pepper
• 1/4 cup red wine
• 2 tablespoons balsamic vinegar
• 1 1/4 beef broth
• 1 tablespoons minced garlic
• 1 sprig fresh thyme,or 1 teaspoon dried bay leaves
• 1 teaspoon salt
• Vegetables
• 6 small red skin potatoes
• 2 small onions, peeled and quartered
• 2 cups baby carrots
• 2 stalks celery, cut into 1 inch pieces
• 2 tablespoons cornstarch optional

Details

Servings 4
Preparation time 15mins
Cooking time 100mins

Preparation

Step 1

1. Add oil to pressure cooker and heat on high or "brown" with the lid off.

2. Sprinkle the top of the roast with flour, salt,onion powder and a pinch of ground black pepper.

3.Place the roast, seasoned side down in pressure cooker to brown. Sprinkle the remaining celery salt, onion powder and another pinch of black pepper over top as the roast browns. Once the bottom has seared until dark brown and almost crusty, flip the roast and sear the other side.

4. Pour in red wine, balsamic vinegar,stab roast with a meat fork and push roast around the bottom of pan to release the glaze you have created.

5. Add beef broth, garlic, thyme, bay leaves and salt. securely lock the pressure cookers lid, set the cooker to high and cook for 75 minutes.

6. Perform a quick release to relive the cookers pressure. Safely remove the lid and add the vegetables. Relock the pressure cookers lid, set the cooker to high and cook for 5 additional minutes.

7. Perform a quick release to release the cookers pressure. Serve covered in the au jus from cooker. To thicken the juice into gravy: combine the cornstarch with 2 tablespoons water in a small dish and stir into cooker on high or "brown" with the lid off until thick.

Bob's tip: Pot roast can be prepared in advanced and refrigerated in an air tight container for up to five days