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Beef Pot Roast and Gravy Recipe

Beef Pot Roast and Gravy Recipe

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Ingredients

Count

Nutrition

142

Calories

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Ingredients:

Serving

2 tsp olive oil
1 (3-lb) boneless chuck roast, trimmed
1 tsp kosher salt
1/4 tsp freshly ground black pepper
3 cups pressure-cooker beef stock
1/2 cup dry red wine
4 thyme sprigs, tied securely together with twine
3 garlic cloves, chopped
3 large parsnips, peeled and diagonally cut into 2-inch pieces
3 large carrots, peeled and diagonally cut into 2-inch pieces
1 lb turnips, each cut into 8 wedges
1 lb yukon gold potatoes, peeled and cut into 2-inch pieces
1 large onion, cut into 8 wedges
2 tbsp all-purpose flour
fresh thyme sprigs (optional)

Directions:

Heat a 6- or 8-quart pressure cooker over medium-high heat. Add oil to cooker; swirl to coat. Sprinkle roast evenly with salt and pepper. Add roast to cooker; sauté 5 minutes, browning on all sides. Stir in 3 cups Pressure-Cooker Beef Stock and wine. Close lid securely; bring to high pressure over high heat. Reduce heat to medium or level needed to maintain high pressure; cook for 35 minutes. Remove from heat; release pressure through steam vent, or place cooker under cold running water to release pressure. Remove lid; add thyme sprigs and next 6 ingredients (through onion). Close lid securely. Return to high pressure; cook 1 minute. Remove from heat; release pressure through steam vent, or place cooker under cold running water to release pressure. Remove lid; let stand 5 minutes. Remove roast; slice roast thinly, and place on a platter. Remove vegetables from cooker using a slotted spoon, and place on platter with roast. Cover and keep warm.
Strain cooking liquid through a cheesecloth-lined sieve into a large bowl; discard solids. Bring cooking liquid to a boil over medium-high heat in a large, wide skillet; cook until reduced to 1 1/2 cups (about 15 minutes). Remove 1/4 cup cooking liquid from pan; add 2 tablespoons flour, stirring with a whisk. Return flour mixture to pan; cook 2 minutes or until slightly thick, stirring with a whisk. Serve with roast and vegetables. Garnish each serving with fresh thyme sprigs, if desired.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	141.78 Kcal (594 kJ)
Calories from fat	47.76 Kcal
		% Daily Value*
Total Fat	5.31g	8%
Cholesterol	25.32mg	8%
Sodium	245.7mg	10%
Potassium	441.01mg	9%
Total Carbs	13.56g	5%
Sugars	3.4g	14%
Dietary Fiber	1.99g	8%
Protein	8.8g	18%
Vitamin C	16.9mg	28%
Vitamin A	0.2mg	6%
Iron	31.4mg	174%
Calcium	34.4mg	3%

Amount Per 100 g
Calories	90.34 Kcal (378 kJ)
Calories from fat	30.44 Kcal
		% Daily Value*
Total Fat	3.38g	8%
Cholesterol	16.14mg	8%
Sodium	156.57mg	10%
Potassium	281.03mg	9%
Total Carbs	8.64g	5%
Sugars	2.16g	14%
Dietary Fiber	1.27g	8%
Protein	5.61g	18%
Vitamin C	10.8mg	28%
Vitamin A	0.1mg	6%
Iron	20mg	174%
Calcium	21.9mg	3%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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