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Herbed Pot Roast

Serves: 4
Total Calories: 111

Ingredients

2.000 pounds beef chuck roast, 3-4 inches thick
2.000 tablespoons vegetable oil
2 cups canned tomatoes
1/4 cup dry red or white wine OR beef broth, grape juice, or ginger ale
3/4 cup onion, chopped
1/4 cup celery, finely chopped
1/4 cup carrot, finely chopped
1/2 teaspoon garlic, minced
1 teaspoon salt
1/2 teaspoon oregano
1/2 teaspoon basil
1/4 teaspoon pepper
2 tablespoons flour
1/4 cup water

Directions:

Heat oil in cooker. Add meat and brown evenly. Add remaining ingredients, except for the flour and water. Lock lid and bring to full pressure. Reduce heat, maintaining pressure, and cook for 35 - 45 minutes. Let pressure release naturally for 5 minutes, then quick-release remaining pressure. Remove meat from cooker. Mix flour and water together until smooth. Add to pot juices and cook until thickened, stirring constantly.


Nutritional Facts:

Serves: 4
Total Calories: 111
Calories from Fat: 60

This Herbed Pot Roast recipe is from the Cook'n Under Pressure Cookbook. Download this Cookbook today.


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