Pressure Cooker Recipe
Heat the butter over medium-high heat until it begins to foam. Reduce the heat to low and add the onions, carrot, and celery. Cook, stirring every minute or so, until the vegetables have softened and the onions are lightly browned, about 5 minutes.
Meanwhile, with a paring knife, make shallow incisions all around the roast and press the garlic slivers into them with your finger. Season with salt and pepper. (Be sparing on the salt if you are using canned beef broth).
When the onions are lightly browned, add the 1/2 cup of wine or broth. Stir will and be sure to scrape up any browned bits sticking to the bottom of the cooker. If using wine, cook over high heat until reduced by about half, 1 to 2 minutes. Add the 1 1/2 cups beef broth and the bay leaves. Place the roast in the liquid, broad side down, arranging it so that the maximum surface possible is submerged in the liquid. (Don't be concerned if the roast touches the sides of the cooker; it will shrink as it cooks.)
Lock the lid in place. Over high heat, bring to high pressure. Reduce the heat just enough to maintain high pressure and cook for 1 hour. If you like your pot roast beyond fork tender and actually falling apart, increase the time under pressure to 1 hour and 15 minutes. Allow the pressure to come down naturally, about 15 minutes. Remove the lid, tilting it away from you to allow excess steam to escape.
Test the roast for doneness: You should be able to pierce it easily with a two pronged fork and the meat should be very easy to chew. If the roast is not sufficiently tender, return it to high pressure for 10 minutes more. Again, allow the pressure to come down naturally.
Transfer the roast to a carving board and let it rest for 5 or 10 minutes before slicing. Remove the bay leaves. If not refrigerating overnight, strain and degrease the broth, using a gravy separator. Return the broth and chopped vegetables to the cooker. Stir in the thyme and minced garlic and add the potatoes and carrots.
Lock the lid in place. Over high heat, bring to high pressure. Reduce the heat just enough to maintain high pressure and cook for 5 minutes. Quick-release the pressure. Remove the lid, tilting it away from you to allow excess steam to escape. If the vegetables are not quite cooked, set (but do not lock) the lid in place and simmer over medium heat until done.
With a slotted spoon, transfer the potatoes and carrots to a warm platter and cover with foil. If you wish to thicken the gravy, puree the finely chopped vetebles (those that were cooked with the roast) and broth, adding a piece of potato or two if needed. Season with salt and pepper to taste. Slice the meat or, if easier, tear it into chunks. Reheat the meat in the gravy, if necessary. Arrange the meat, potatoes, and carrots attractively on a platter and spoon some gravy on top. Garnish with parsley. Pass the remaining gravy at the table.
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Serving Size: 1 Serving (2009g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 2726 | ||
Calories from Fat: 1398 (51%) | ||
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Amt Per Serving | % DV | |
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Total Fat 155.4g | 207 % | |
Saturated Fat 82.7g | 414 % | |
Monounsaturated Fat 55.1g | ||
Polyunsanturated Fat 5.9g | ||
Cholesterol 577.6mg | 178 % | |
Sodium 1814.7mg | 63 % | |
Potassium 6244.3mg | 164 % | |
Total Carbohydrate 192.1g | 57 % | |
Dietary Fiber 8.8g | 35 % | |
Sugars, other 183.3g | ||
Protein 144g | 206 % | |
Powered by: USDA Nutrition Database 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: 2726
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