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Pot Roast Under Pressure

 

11

Yield

4

servings

Prep

20

min

Cook

60

min

Ready

80

min

Low Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb
 

Ingredients

1 each beef chuck roast
*
1 ½ cups 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.

 

* not incl. in nutrient facts

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Comments

Nutrition Facts

Serving Size 133g (4.7 oz)
Amount per Serving
Calories 285% of calories from fat
 % Daily Value *
Total Fat 0g 0%
Saturated Fat 0g 0%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 190mg 8%
Total Carbohydrate 2g 2%
Dietary Fiber 1g 4%
Sugars g
Protein 4g
Vitamin A 51% Vitamin C 5%
Calcium 2% Iron 2%
* based on a 2,000 calorie diet How is this calculated?

 

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