Pot Roast with Vegetables

Southern Living
4 to 6 servings

Ingredients

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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

Preparation

Brown roast on all sides in hot oil in a pressure cooker over medium-high heat. Add carrot and remaining ingredients; close cover securely.

Place pressure regulator on vent pipe, and cook 45 minutes with pres-sure regulator rocking slowly. Remove from heat.

Run cold water over pressure cooker to reduce pressure instantly; remove lid so that steam escapes away from you.

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.

Created date

October 2003