Prep 15 mins
Cook 40 mins
I like to cook this and afterwards put the broth through a sieve and use later for making french onion soup. I figure the vegetables are way overcooked but makes a wonderful broth. I like to cook all fresh vegetables to serve with the roast. Up to you. Everyone is different...............which is a good thing. Delicious.
- 3 -4 lbs pot roast (best cut you can find)
- 2 tablespoons oil
- 1 teaspoon salt
- 1⁄2 teaspoon pepper
- 4 onions (sliced)
- 2 carrots (sliced)
- 2 celery ribs (sliced)
- 1 cup red wine
- 2 cups beef broth
- Brown meat in oil in pressure cooker.
- Add rest of ingredients and cook 40 minutes.
- at 15 pounds pressure.
This is a wonderful recipe! I used the baby carrots because I happened to have some. I did NOT slice them up and they were perfectly done at the end of 40min...not mushy! Everything had great flavor. I seasoned the pot roast with some of the Organic No-Salt Seasoning from Costco. My dad, who never has seconds, had thirds! It was great the next day! Thanks!
Easy recipe and the roast was perfectly cooked. Great flavors. I followed the suggestion of making vegies on the side to replace the ones that were mushy. I roasted potatoes and carrots, and served with the strained broth from the roast. Made for Fall 2009 PAC.