Directions:
- Peel the onion and cut into wedges.
- Scrub two of the carrots and cut into 2 pieces Heat the oil in the pressure cooker.
- Add the pot roast and brown well on both sides.
- Add the onion and the 2 cut carrots.
- Pour the vinegar into the bottom of the pan and add the stock or broth and bay leaf.
- Cover pressure cooker and bring up to full pressure.
- Reduce heat to stabilizer pressure and cook for 30 minutes While the roast is cooking, peel the remaining two carrots.
- Cut the carrots, celery and parsnips, if used, into 3/4 pieces.
- Cut the potatoes in half.
- When the roast has cooked 30 minutes, release pressure.
- Remove the meat, set aside, and cover to keep warm whil you finish the sauce.
- Skim the fat from the cooking liquid and remove the bay leaf.
- Spoon the carrots and onions into a blender and puree.
- Stir the puree into the cooking liquid.
- Return to the pressure cooker and add the tomato paste, vegetables, and salt and pepper to taste, mixing well.
- Cover pressure cooker and bring up to full pressure.
- Reduce heat to stabilize pressure and cook for 5 minutes.
- Transfer the roast to a platter and pour the sauce and vegetables over it.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 808.11 Kcal (3383 kJ) | ||
| Calories from fat | 193.89 Kcal | ||
| % Daily Value* | |||
| Total Fat | 21.54g | 33% | |
|---|---|---|---|
| Cholesterol | 226.75mg | 76% | |
| Sodium | 384.46mg | 16% | |
| Potassium | 2658mg | 57% | |
| Total Carbs | 66.92g | 22% | |
| Sugars | 12.18g | 49% | |
| Dietary Fiber | 10.43g | 42% | |
| Protein | 84.32g | 169% | |
| Vitamin C | 39.3mg | 66% | |
| Vitamin A | 0.7mg | 24% | |
| Iron | 10.5mg | 58% | |
| Calcium | 120.5mg | 12% | |
* 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.
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