LOCATION: Recipes >> Pressure Cooker >> Pot Roast 06
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Pot Roast 06
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Herbed Pot Roast
Serves 4.
2 pounds (4 lbs) beef pot roast, 3 to 4 inches thick
2 tablespoons (3 TBS) fat
2 cups (4 cups) tomatoes, canned
1/4 cup (1/2 cup) dry red or white wine
3/4 cup (1 1/2 cups) onions, chopped
1/4 cup (1/2 cup) carrot, finely chopped
1/4 cup (1/2 cup) celery, finely chopped
1/2 teaspoon (1 tsp) garlic, minced
1 teaspoon (2 tsp) salt
1/2 teaspoon (1 tsp) oregano
1/2 teaspoon (1 tsp) basil
1/4 teaspoon (1/2 tsp) pepper
2 tablespoons (1/4 cup) all-purpose flour
1/4 cup (1/2 cup) water
Note: Amounts given are for a 4 Qt. cooker, 4 servings, and those
in parenthesis are for a 6 Qt. cooker, 8 servings.
Brown meat in fat in cooker. Add remaining ingredients except for
the flour and water. Cover, set control and cook for 35 - 45 minutes
after control jiggles. Cool cooker normally for 5 minutes, then
place under faucet. Remove meat from cooker. Mix flour and water
together until smooth. Add to pot juices and cook until thickened,
stirring constantly.
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