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Pot Roast with Vegetables

  • 4servings

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates
VitaminsB3, B12, C, D, P
MineralsZinc, Copper, Natrium, Silicon, Potassium, Sulfur, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 1 (3-pound) boneless chuck roast, trimmed

  2. 2 tablespoons vegetable oil

  3. 4 carrots, cut into 1-inch slices

  4. 3 potatoes, cut into 1 1/2-inch cubes

  5. 1 medium onion, minced

  6. 3 cups water

  7. 1 (10 1/2-ounce) can beef broth, undiluted

  8. 1 (8-ounce) can tomato sauce

  9. 1 cup dry red wine

  10. 1 teaspoon sugar

  11. 1 teaspoon hot sauce

  12. 3/4 teaspoon salt

Instructions Jump to Ingredients ↑

  1. Brown roast on all sides in hot oil in a pressure cooker over medium-high heat. Add carrot and remaining ingredients; close cover securely.

  2. Place pressure regulator on vent pipe, and cook 45 minutes with pres-sure regulator rocking slowly. Remove from heat.

  3. Run cold water over pressure cooker to reduce pressure instantly; remove lid so that steam escapes away from you.

  4. Dutch oven method: Brown roast on all sides in hot oil in a large Dutch oven over medium-high heat. Add carrot and remaining ingredients. Cover, reduce heat, and simmer 3 hours or until roast and vegetables are tender.

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