QUICK PRESSURE-COOKED POT ROAST
Source of Recipe
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(4 to 6 servings)
2 to 2 1/2 pounds beef pot roast
Flour for dredging
Salt and pepper to taste
1 tablespoon vegetable oil
1 large onion, cut in chunks
3 ribs celery, cut in chunks
1 teaspoon dried thyme
1 teaspoon dried rosemary
3 tablespoons honey
2 tablespoons cider vinegar
1/2 cup red wine
2 1/2 cups vegetable juice cocktail
Dust beef with flour that has been seasoned liberally with salt
and pepper.
Heat the oil over high heat in the bottom of a large pressure
cooker. Brown the meat on all sides and remove. Reduce heat to
medium. Add the onion and celery and cook until soft, about 1
minute, stirring frequently. Add the thyme, rosemary, honey, vinegar
and wine. Bring to a boil. Add the vegetable juice and heat until
simmering. Adjust seasoning with salt and pepper.
Return the beef to the pot and seal according to manufacturer's
instructions. Cook over high heat until a steady stream of steam
comes >from the escape valve. Turn the heat down to medium and
cook at full pressure for 40 minutes. Remove from heat and let rest
for 10 minutes. Release remaining steam through escape valve.
Unseal and remove lid, being sure to slant it away from you.
Slice meat and serve with gravy.
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