Perfected Pot Roast

Perfected Pot Roast

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 1

    2-3 lb beef chuck roast

  • 3

    tbs AP flour

  • Salt and Pepper

  • 2

    tbs EVOO

  • cups beef stock

  • 2

    tbs balsamic vinegar

  • 1

    tbs minced garlic

  • 1

    tsp dry thyme

  • 2

    bay leaves

  • 1

    tsp salt

  • ¼

    tsp pepper

  • 6

    redskin potatoes, halved

  • 1

    yellow onion, cut into wedges

  • 2

    cups baby carrots

  • 2

    ribs celery, cut into 1 inch lengths

  • 1

    tbs cornstarch, mixed into 2 tbs water

  • 3

    tbs butter

Directions

1. Sprinkle the roast with flour that has been generously seasoned with salt and pepper 2. With the cooker's lid off, heat oil on high or brown until sizzling. Place the floured roast in the cooker and brown on each side. 3. Add the beef broth, vinegar, garlic, thyme, bay leaves, salt and pepper to the cooker. Securely lock the lid and set for 75 minutes on high (85 minutes for roast more than 2 1/2 inches thick). 4. Perform a quick release to release the pressure. Add potatoes, onion, carrots and celery to pot. re-secure the cookers lid and set for 5 min on high. 5. Let pressure reduce for 10 min before quick release 6. Transfer roast and vegetables to a serving dish and cover with aluminum foil. Set the cooker to high or brown and with lid off whisk in corn starch and water into liquid. Let simmer 2 min to thicken before stirring in butter. 7. Serve gravy with roast and vegies.


Nutrition

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