Old-Fashioned Pot Roast Recipe

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Ingredients:

Serving

1 (3 1/4 lb) beef chuck , about trimmed of excess fat or 1 (3 1/4 lb) round roast , trimmed of excess fat
2 -4 garlic cloves, thinly sliced (optional)
4 tbsp vegetable oil
salt
ground black pepper
1 cup finely chopped onion
1/2 cup finely chopped carrot
1/2 cup finely chopped celery
1/2 cup finely chopped parsnips or 1/2 cup turnip
2 1/2 cups homemade beef stock
2 bay leaves
1 tsp dried thyme leaves
1 1/2 lbs medium red potatoes , scrubbed and quartered
3 medium parsnips (peeled and cut into 3 or 4 chunks )
2 tbsp all-purpose flour, mashed into
2 tbsp softened unsalted butter
fresh thyme leave (optional)

Directions:

If desired, make 3/4-inch-deep, evenly distributed incisions in roast and push one slice of garlic into each.
In 6-quart pressure cooker, heat 3 tablespoons oil over high heat. Add meat and brown well on all sides lifting meat frequently with spatula to prevent sticking—about 2 to 3 minutes per side. Add extra oil as needed. Season each browned side with salt and pepper, be conservative if you're using canned stock or bouillon. Remove meat to platter and set aside.
In blackened oil remaining in cooker, sauté the chopped onion, carrot, celery, and parsnip for 3 minutes, stirring occasionally, scrape any browned bits from bottom of cooker. Add beef stock, bay leaves, and dried thyme.
Set rack or trivet in cooker and place meat on it, broad side down, so that as much surface as possible submerges.
Lock lid into place, heat to high pressure over high heat. Reduce heat to just enough to maintain high pressure and cook 60 minutes. Let pressure drop naturally for 15 minutes (see Releasing Pressure ). Remove lid, opening it away from you, to allow any remaining steam to escape.
When pot roast is done, it should be easy to pierce with a fork. If it is not sufficiently tender, lock lid back in place and heat to high pressure for another 5 minutes, let pressure drop naturally.
When roast is fork-tender, transfer to platter, set aside in warm place. Remove rack from cooker. Place potatoes, whole onions, and parsnip chunks in cooker. Lock lid into place and return to high pressure over high heat. Reduce heat to just enough to maintain high pressure and cook 5 minutes.
Meanwhile, slice meat. Reduce pressure in cooker using quick-release (see Releasing Pressure ). Remove lid, opening it away from you, to allow any remaining steam to escape. With slotted spoon, transfer vegetables to platter around meat, set aside in warm place.
Over high heat, gradually whisk flour-butter mixture into liquid in cooker. Cook, stirring constantly, until mixture thickens—3 to 4 minutes. Remove bay leaves and season to taste. Pour gravy over meat and vegetables on platter, sprinkle with fresh thyme, if desired, and serve immediately.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	223.26 Kcal (935 kJ)
Calories from fat	112.98 Kcal
		% Daily Value*
Total Fat	12.55g	19%
Cholesterol	43.35mg	14%
Sodium	213.38mg	9%
Potassium	643.01mg	14%
Total Carbs	13.39g	4%
Sugars	2.91g	12%
Dietary Fiber	2.12g	8%
Protein	15.51g	31%
Vitamin C	7.5mg	13%
Vitamin A	0.1mg	4%
Iron	1.8mg	10%
Calcium	36mg	4%

Amount Per 100 g
Calories	97.99 Kcal (410 kJ)
Calories from fat	49.58 Kcal
		% Daily Value*
Total Fat	5.51g	19%
Cholesterol	19.03mg	14%
Sodium	93.65mg	9%
Potassium	282.2mg	14%
Total Carbs	5.88g	4%
Sugars	1.27g	12%
Dietary Fiber	0.93g	8%
Protein	6.81g	31%
Vitamin C	3.3mg	13%
Vitamin A	0.1mg	4%
Iron	0.8mg	10%
Calcium	15.8mg	4%

* 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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