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Pot Roast with Vegetables




Source of Recipe


Taste of Home


List of Ingredients




1 boneless beef sirloin tip roast (3 pounds)
2 tablespoons vegetable oil
4 large potatoes, peeled and quartered
4 large carrots, cut into 2-inch pieces
1 large onion, cut into wedges
2 cups water
1 teaspoon beef bouillon granules
1/2 teaspoon salt
1/4 teaspoon pepper
3 tablespoons cornstarch
3 tablespoons cold water

Recipe



In a pressure cooker, brown roast in oil on all sides. Add potatoes, carrots, onion and water. Close cover securely; place pressure regulator on vent pipe. Bring cooker to full pressure over high heat. Reduce heat to medium-high; cook for 40 minutes. (Pressure regulator should maintain a slow steady rocking motion; adjust heat if needed.)

Remove from the heat; allow pressure to drop on its own. Remove meat and vegetables; keep warm. Bring cooking juices in pressure cooker to a boil. Add bouillon, salt and pepper. Combine cornstarch and cold water until smooth; stir into juices. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with roast and vegetables. Yield: 6-8 servings. Editor’s Note: This recipe was tested at 13 pounds of pressure (psi).