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LOCATION: Recipes >> Pressure Cooker >> Pot Roast 04

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2 Tbsp olive oil
1 Beef arm roast or chuck roast about 1 1/2 - 2 inches thick
1 large onion, finely diced
4 large cloves garlic, finely diced
1 cup chianti wine
1 cup beef broth (or water)
2 small cans tomato paste
1 tall can tomato sauce
1 tsp salt
Louisiana hot sauce (to taste)
1 Tbsp fresh basil, chopped (or 1/2 tsp dried)
1 tsp sugar grated parmesan or romano cheese

Add the olive oil to a very hot pressure cooker pot. Brown the
roast on both sides. (If your roast is too large to fit the bottom
of your cooker pot, cut in half to brown.) Remove the meat from
the pot to a platter and set aside.

Add the onions and garlic to the pot and saut until they begin to
take on a little brown color. Add the rest of the ingredients to
the pot with the onions

and garlic and stir well to blend into a smooth sauce.

Add the meat back to the pot into the sauce. Place the lid on the
pressure cooker securely and put the pressure regulator weight in
place. Leave the heat on high until the regulator weight begins
to jiggle, then lower the heat immediately to a level that allows
the regulator weight to just barely jiggle. Cook the roast, from
this point on, for 20-25 minutes (depending on how large the roast
and on the grade of meat).

Allow the pot to cool and the pressure to reduce. Open the pot,
remove the roast to a platter, and check the consistency of the
sauce. If it is too thick, add a little more broth, water, or wine
and simmer a few minutes longer.

If the sauce is too thin, turn the heat up high and reduce to the
consistency you desire. Pour the sauce into a serving dish and
serve over your favorite cooked and drained pasta. Top with grated
parmesan or romano cheese.

Add some garlic bread and a salad along with a glass of that same
chianti wine and you have a feast in less than an hour.


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