Pressure-cooked pot roast with a very rich red wine and cream gravy.
Only use the beef broth if making just the gravy without the pot roast meat. Otherwise the meat will provide additional liquid during the pressure cooking process.
Brown the pot roast in a little oil in the pressure cooker bottom. Remove pan from burner, add wine to hot pan to lift the caramelized stuff from the pan bottom. Place pan back on the burner, put the pan's rack on the bottom, and add the beef and remaining ingredients except the milk and flour. Lock lid onto the pressure cooker and cook roast according to the pressure cooker manufacturer's directions. Optionaly, you could add carrots and potatoes half way through cooking.
When cook time is over, let pan cool till pressure is gone (hint: using caution, place hot pan in sink and run cool water over the pan till pressure is gone) remove lid. Place meat on cutting board and let rest.
Remove the bay leaves, add heavy cream or sour cream to the pan and bring liquid up to a boil. Combine milk and flour and slowly stir into liquid to thicken to desired consistency. Gravy will be "lumpy" because of the raisins and mushrooms ;-)
Options: Use a stout beer instead of the dry red wine.
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|Serving Size: 1 Serving (714g)|
|Recipe Makes: 6|
|Calories from Fat: 383 (54%)|
|Amt Per Serving||% DV|
|Total Fat 42.6g||57 %|
|Saturated Fat 17.7g||89 %|
|Monounsaturated Fat 17.9g|
|Polyunsanturated Fat 1.7g|
|Cholesterol 159.3mg||49 %|
|Sodium 1408mg||49 %|
|Potassium 1133.4mg||30 %|
|Total Carbohydrate 24.4g||7 %|
|Dietary Fiber 1.4g||6 %|
|Sugars, other 22.9g|
|Protein 48.9g||70 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 712
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