Best Pressure Cooker Pot Roast
128
The pressure cooker certainly shortened the cooking time significantly, and the roast came out so tender. I didn't have tomato juice, so used tomato sauce instead, and the result was still wonderful. Saved it into my recipe box as well.
Ingredients
| 1 | whole |
beef roast, pot roast
|
* |
| ½ | cup |
onions
chopped |
|
| 3 | tablespoons |
vegetable oil
|
|
| 1 | teaspoon |
salt
|
|
| 1 | cup |
tomato juice
|
|
| ¼ | teaspoon |
garlic powder
|
* |
| ⅛ | teaspoon |
black pepper
|
* |
| ½ | teaspoon |
salt
|
|
| ½ | cup |
celery
chopped |
|
| 1 | cup |
water
|
|
| ½ | teaspoon |
worcestershire sauce
|
Directions
Brown meat in oil.
Add onion, celery, tomato juice, salt, pepper and garlic powder.
Stir and pressure cook for 15 minutes per pound.
Add ½ teaspoon salt, worcestershire sauce and water.
Pressure cook 15 minutes.
Thicken sauce and serve.
Nutrition Facts
Serving Size 55g (1.9 oz)Amount per Serving
Calories 3584% of calories from fat
% Daily Value *
Total Fat 3g
5%
Saturated Fat 0g
2%
Trans Fat
0g
Cholesterol 0mg
0%
Sodium 304mg
13%
Total Carbohydrate
1g
1%
Dietary Fiber 0g
1%
Sugars g
Protein
1g
Vitamin A 2%
•
Vitamin C 7%
Calcium 1%
•
Iron 1%
* based on a 2,000 calorie diet
How is this calculated?
