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.)
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)
How to Make It
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.
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.
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I used a lower quality cut of meat (bottom round), so I wasn't surprised that it was drier than I would expect from a pressure cooker. However, it was still better than a dry-cook method, and the gravy was great, making the meal a real winner.
Wow. I never liked pot roast before, but this was amazing. Very flavorful. I couldn't find any turnips, but I hope to find some for next time. All of the veggies were great. Oh, and I couldn't wait to eat, so I didn't make the gravy. Next time I will be sure to do so, as I'm sure it would make it even more amazing.
Honestly, this was my first pot roast, ever. I'm also pretty close to a newbie with the pressure cooker (this was just my 3rd use of last year's Christmas present).
The recipe was much easier, and tastier than I expected. The meat was very tender (especially for such an inexpensive cut) and I thought the gravy was full of flavor... though I can be heavy handed with black pepper and garlic.
I didn't actually make the beef stock *sheepishly* - maybe next time.
This was excellent. I've not cooked with a pressure cooker very much & usually borrow a friend's. Her pot was too small for this so I bought a 6-qt. I was amazed the veg. cooked in 1 minute. I thought for sure I'd be nuking some veggies but they were perfect. I bought rutabaga by mistake but very good. Gravy was a little bland though.
Wow! This was great. I made the beef stock and followed the directions except I omitted the turnips and used only 1 tbsp. flour. It is one of the best beef stews ever and certainly worthy of company. The best part is that it gets done so fast.
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