Beef Pot Roast and Gravy

5.0 10
5 stars
(10)
Photo: Jamie Chung; Styling: Ariana Salvato
Recipe from Cooking Light

A classic pot roast with gravy is the "gateway" recipe to using your pressure cooker—it's quick, and you're rewarded with a hearty dish in a fraction of the time. Use the Pressure-Cooker Beef Stock here, or substitute 1 (14-ounce) can of fat-free, lower-sodium beef broth plus 1 1/2 cups water in its place. (You'll add about 50 milligrams sodium to each serving with this switch.)

Ingredients

  • 2 teaspoons olive oil
  • 1 (3-pound) boneless chuck roast, trimmed
  • 1 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 3 cups Pressure-Cooker Beef Stock
  • 1/2 cup dry red wine
  • 4 thyme sprigs, tied securely together with twine
  • 3 garlic cloves, chopped
  • 3 large parsnips, peeled and diagonally cut into 2-inch pieces
  • 3 large carrots, peeled and diagonally cut into 2-inch pieces
  • 1 pound turnips, each cut into 8 wedges
  • 1 pound Yukon gold potatoes, peeled and cut into 2-inch pieces
  • 1 large onion, cut into 8 wedges
  • 2 tablespoons all-purpose flour
  • Fresh thyme sprigs (optional)

Preparation

  1. 1. Heat a 6- or 8-quart pressure cooker over medium-high heat. Add oil to cooker; swirl to coat. Sprinkle roast evenly with salt and pepper. Add roast to cooker; sauté 5 minutes, browning on all sides. Stir in 3 cups Pressure-Cooker Beef Stock and wine. Close lid securely; bring to high pressure over high heat. Reduce heat to medium or level needed to maintain high pressure; cook for 35 minutes. Remove from heat; release pressure through steam vent, or place cooker under cold running water to release pressure. Remove lid; add thyme sprigs and next 6 ingredients (through onion). Close lid securely. Return to high pressure; cook 1 minute. Remove from heat; release pressure through steam vent, or place cooker under cold running water to release pressure. Remove lid; let stand 5 minutes. Remove roast; slice roast thinly, and place on a platter. Remove vegetables from cooker using a slotted spoon, and place on platter with roast. Cover and keep warm.
  2. 2. Strain cooking liquid through a cheesecloth-lined sieve into a large bowl; discard solids. Bring cooking liquid to a boil over medium-high heat in a large, wide skillet; cook until reduced to 1 1/2 cups (about 15 minutes). Remove 1/4 cup cooking liquid from pan; add 2 tablespoons flour, stirring with a whisk. Return flour mixture to pan; cook 2 minutes or until slightly thick, stirring with a whisk. Serve with roast and vegetables. Garnish each serving with fresh thyme sprigs, if desired.

Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Julianna Grimes,
September 2010

Nutritional Information

  • Calories: 264
  • Fat: 11.2g
  • Saturated fat: 3.5g
  • Monounsaturated fat: 4.9g
  • Polyunsaturated fat: 0.7g
  • Protein: 23.1g
  • Carbohydrate: 15.4g
  • Fiber: 2.6g
  • Cholesterol: 70mg
  • Iron: 3.3mg
  • Sodium: 254mg
  • Calcium: 41mg