Pressure Cooker Pot Roast

By KSmitherman

Ingredients

• 1 pot roast, rump, sirloin tip, etc. about 4 pounds
• 2 T oil
• 1 tsp salt
• tsp pepper
• 1 cups beef broth
• 1 cups water

Details

Adapted from cookingwithlacey.com

Preparation

Step 1

Using the pressure cooker pan, brown meat in oil. Add the salt, pepper, broth and water. Cover and bring to full pressure (#2). When steam appears, reduce heat to low and cook 12 to 15 minutes per pound. When done, remove meat and skim off excess fat.

Combine 2 T flour and 2 T cold water until smooth; stir into the simmering broth. Continue simmering until broth is thickened.

Pot Roast with Vegetables (variation of above)
Add 1 large chopped onion to the pressure cooker with the meat, broth, water and seasonings. Once the roast is done, you can add 2 sliced carrots and 8 small potatoes halved. Cover and simmer (not under pressure) for 20 minutes until the veggies are tender. Remove from the pan and follow directions above to make gravy.

In addition, you can substitute 1 cup red wine and 1 cup broth and cup water for the liquid listed above. Cook as directed.