Pot Roast Under Pressure
Yield
4 servingsPrep
20 minCook
60 minReady
80 minLow Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
beef chuck roast
|
*
|
| 1 ½ | cups |
beef stock
prefer veal stock if possible |
|
| 1 | each |
carrots
|
|
| 1 | each |
onions
|
|
| 1 | Stalk |
celery
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
beef chuck roast
|
*
|
| 355 | ml |
beef stock
prefer veal stock if possible |
|
| 1 | each |
carrots
|
|
| 1 | each |
onions
|
|
| 1 | Stalk |
celery
|
*
|
Directions
Brown Meat well then pour stock or broth over it and add the veggies.
Put on lid, lock it down, after steam starts to escape from inchhole inch put pressure weight on(is that what you call it??), turn heat down to medium low and let burble and hiss for 1 hour.
Release steam carefully and gradually.
Then remove the inchspent inch veggies(they were just for flavor, I give them to the dog) and add fresh veggies of your choice(carrots, onions, potatoes, celery, etc.
) in the quantities you desire and cook in broth until tender.
Then remove the meat and vegetables and thicken the gravy and enjoy.
