Perfect pot roast
0
- Prep Time15 min
- Total Time15 min
- Makes4 to 6 servings
Ingredients
1/4 cup all-purpose flour
1 tsp dried Italian seasoning
1/2 tsp salt
1/4 tsp black pepper
1.75 kg blade or cross rib pot roast
3 tbsp vegetable oil
1 large tomato
1 onion
2 medium carrots
2 celery stalks
284-mL can undiluted beef broth
1 cup dry red wine
Instructions
In a large plastic bag, combine flour with seasonings. Add roast. Shake to completely coat. Discard excess flour. In a pressure cooker, heat 2 tablespoons (30 mL) oil over medium-high heat. Add meat and brown on all sides. Meanwhile, coarsely chop vegetables. Remove roast to a plate. Pour out any darkened oil from cooker. Heat 1 tablespoon (15 mL) oil in cooker over medium heat. Add vegetables. Stir often for 5 minutes. Place roast on top of vegetables. Add broth and wine. Lock lid in place. Bring cooker up to full pressure over high heat. Then reduce heat to medium-low, just to maintain even pressure. Cook until roast is tender, from 60 to 70 minutes. Remove from heat and release pressure quickly. Place roast on a platter. Tent with foil. In a food processor, purée vegetables and liquid. Season with salt and pepper. Pour over sliced meat.
Nutrition (per serving)
Calories 448, Protein 56g, Carbohydrates 10.8g, Fat 17.8g, Fibre 1.7g, Sodium 748mg.
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