Pot Roast with Vegetables |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 8 |
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âMy mother used this recipe at least once a week when I was a child,â says Cheryl Rihn of Bloomer, Wisconsin. Ingredients:
1 beef sirloin tip roast (3 pounds) |
2 tablespoons canola oil |
4 large potatoes, peeled and quartered |
4 large carrots, cut into 2-inch pieces |
1 large onion, cut into wedges |
2 cups water |
1 teaspoon beef bouillon granules |
1/2 teaspoon salt |
1/4 teaspoon pepper |
3 tablespoons cornstarch |
3 tablespoons cold water |
Directions:
1. In a pressure cooker, brown roast in oil on all sides. Add the potatoes, carrots, onion and water. Close cover securely; place pressure regulator on vent pipe. Bring cooker to full pressure over high heat. Reduce heat to medium-high; cook for 40 minutes. (Pressure regulator should maintain a slow steady rocking motion; adjust heat if needed.)
2. Remove from the heat; allow pressure to drop on its own. Remove meat and vegetables; keep warm. Bring cooking juices in pressure cooker to a boil. Add bouillon, salt and pepper.
3. Combine cornstarch and cold water until smooth; stir into juices. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with roast and vegetables. Yield: 8 servings.
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