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    You are in: Home / Recipes / CL Beef Pot Roast and Gravy - 6-Qt Pressure Cooker Recipe
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    CL Beef Pot Roast and Gravy - 6-Qt Pressure Cooker

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 36 mins

    25 mins

    1 hr 11 mins

    KateL's Note:

    Entered for safe-keeping, adapted from Julianna Grimes, September 2010 Cooking Light. Calls for 6- or 8-quart pressure cooker. For best results, use Pressure Cooker Beef Stock for lower sodium but rich taste. Don't omit the parsnips or turnips -- they provide a very mellow flavor. I don't see many potatoes labeled Yukon Gold any more; now they might be called "yellow". A serving = 3 oz. beef, 2/3 cup vegetables, and 2 tablespoons sauce.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Sprinkle roast evenly with salt and pepper.
    2. 2
      Heat a 6- or 8-quart pressure cooker over medium-high heat. Add oil to cooker; swirl to coat.
    3. 3
      Add roast to cooker. Sauté 5 minutes, browning on all sides.
    4. 4
      Stir in 3 cups rich beef stock and wine.
    5. 5
      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.
    6. 6
      Remove from heat. Use quick release method favored by your pressure cooker manufacturer: release pressure through steam vent, or place cooker under cold running water to release pressure.
    7. 7
      Remove lid, directing steam away from you. Add thyme sprigs, garlic, parsnips, carrots, turnips, potatoes and onions.
    8. 8
      Close lid securely. Return to high pressure, cook 1 minute.
    9. 9
      Remove from heat. Use quick release method favored by your pressure cooker manufacturer: release pressure through steam vent, or place cooker under cold running water to release pressure. Let stand 5 minutes.
    10. 10
      Remove roast. Slice roast thinly, and place on a platter.
    11. 11
      Remove vegetables from cooker using a slotted spoon, and place on platter with roast. Cover and keep roast and vegetables warm.
    12. 12
      Strain cooking liquid through a cheesecloth-lined sieve into a large bowl. Discard solids.
    13. 13
      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).
    14. 14
      Remove 1/4 cup cooking liquid from pan. Add 2 tablespoons flour, stirring with a whisk.
    15. 15
      Return flour mixture to pan. Cook 2 minutes or until slightly thick, stirring with a whisk.
    16. 16
      Serve sauce with roast and vegetables. Garnish each serving with a fresh thyme sprig, if desired.

    Ratings & Reviews:

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    Nutritional Facts for CL Beef Pot Roast and Gravy - 6-Qt Pressure Cooker

    Serving Size: 1 (292 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 239.5
     
    Calories from Fat 71
    29%
    Total Fat 7.9 g
    12%
    Saturated Fat 3.2 g
    16%
    Cholesterol 74.8 mg
    24%
    Sodium 549.1 mg
    22%
    Total Carbohydrate 14.8 g
    4%
    Dietary Fiber 2.1 g
    8%
    Sugars 3.2 g
    12%
    Protein 26.1 g
    52%

    The following items or measurements are not included:

    fresh thyme sprigs

    parsnips

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