Pot Roast with Vegetables |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
1 (3-pound) boneless chuck roast, trimmed |
2 tablespoons vegetable oil |
4 carrots, cut into 1-inch slices |
3 potatoes, cut into 1 1/2-inch cubes |
1 medium onion, minced |
3 cups water |
1 (10 1/2-ounce) can beef broth, undiluted |
1 (8-ounce) can tomato sauce |
1 cup dry red wine |
1 teaspoon sugar |
1 teaspoon hot sauce |
3/4 teaspoon salt |
Directions:
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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