ezRecipe-Zee: Cooking Recipe: How to make Pot Roast In An Electric Pressure Cooker

Pot Roast In An Electric Pressure Cooker

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Date Added:	February 29, 2008
Calories:	76
Serves:	8
Prep. Time:	0:00
Category:	Beef, Main Dish

Ingredients:

1                   beef rump roast - (abt 5 lbs)
                    Salt
                    Freshly-ground black pepper
1/4   cup           all-purpose flour
1     tablespoon    extra-virgin olive oil
2                   yellow onions
8                   carrots
                    into slices 1/2" thick
1 1/2 cups          beef stock
2                   garlic cloves
3                   fresh thyme sprigs
1                   bay leaf

Directions: one line for each direction. When saved the lines will be numbered.

Season the roast with salt and pepper. Put the flour in a large bowl, add the roast and toss to coat evenly.
Set an electric pressure cooker to "brown" according to the manufacturer's instructions and warm the olive oil until nearly smoking. Add the roast and brown on all sides, 3 to 4 minutes total. Transfer the roast to a platter. Add the onions to the pressure cooker and cook until tender, 3 to 5 minutes. Return the roast to the pressure cooker along with the carrots, stock, garlic, thyme and bay leaf. Cover, set the pressure to "high" and cook for 1 hour and 20 minutes. Release the pressure according to the manufacturer's instructions.
Transfer the roast to a cutting board, cover loosely with aluminum foil and let rest for 5 minutes. Slice the meat and arrange on a warmed platter.
Remove the thyme and bay leaf from the sauce. Transfer the vegetables to the platter. Skim the fat from the sauce and season with salt and pepper. For a thicker sauce, leave some of the vegetables in the sauce and puree using a blender or stick blender. Transfer the sauce to a warmed sauceboat and pass at the table.
This recipe yields 8 servings.
Comments: This recipe calls for a beef rump roast, a cut that comes from the hind leg. Because the leg has been toughened by exercise, a rump roast is less tender than some cuts and is typically slow-cooked in stock or wine along with vegetables and herbs. Here, the roast is prepared in a pressure cooker, which speeds the process but still produces juicy, flavorful results.

Notes:
Recipe from the Williams-Sonoma Kitchen

Nutrition Facts

Servings Per Recipe: 8

Amount Per Serving

Calories: 76

Calories from Fat 22.8%

Total Fat

Cholesterol

0mg

Sodium

424mg

Carbohydrate

13g

Dietary Fiber

Protein

Points 2

Exchanges: 0 Grain(Starch)

Rating: ()

Added On: February 29, 2008

* Williams-Sonoma at http://www.williams-sonoma.com