Perfect Pot Roast

By cwyorkiex3

Recipe For Pressure cooker.
Recipe from Bob Warden "Slow Food Fast"

Ingredients

• Roast 2 to 3 pounds
• 4 tablespoons vegetable oil
• 1/2 teaspoon celery salt
• 1/2 teaspoon onion powder
• ground black pepper
• 1/2 cup red wine
• 2 teaspoons beef base mixed in 2 cups water
• 2 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

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 half of the celery 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 botom has seared until dark brown and almost crusty, flip the roast and sear the other side.

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

5. Add beef base, garlic, thyme, bay leaves and salt. securely lock the pressure cookers lid, set the cooker to high and cook for 40 minutes.

6. Perform a quick release to relive the cookers pressure. Safeley 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