Red Wine Pot Roast (Pressure Cooker)
- Ready In:
- 1hr 5mins
- Ingredients:
- 10
- Serves:
-
4
ingredients
- 1133.98-1360.77 g beef roast, cut into 4-6 pieces
- 29.58 ml oil
- 354.88 ml red table wine
- 29.58 ml dried onion flakes
- 9.85 ml black pepper
- 9.85 ml garlic powder
- 4.92 ml kosher salt
- 14.79 ml condensed beef broth
- 59.14 ml water
- 29.58 ml cornstarch
directions
- In a separate dutch oven on the stove (or in the PC if using a non-electric one) brown all of the meat in oil. Get a really good sear on all sides.
- Transfer meat to PC, and deglaze the pan with red wine, stirring to get up ll browned bits.
- Add the wine to the PC.
- Add remaining ingredients except water and cornstarch.
- Cover PC and bring to high pressure. Cook for 60 minutes, and let pressure release naturally.
- Open cover, remove meat and let rest covered with foil.
- Make a slurry with cornstarch and water, and add to liquid in PC. Increase heat if needed to bring to boil, and whist until thickened.
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RECIPE SUBMITTED BY
MJaz9053
Frederick, 60
<p>I am a mother and a wife - a psychology student, married to a German man. We are both very sensual, and we love to eat, to cook, to taste and enjoy. I do most of the cooking, but he is my sous chef, and when I don't feel like cooking he can whip up a few mean dishes to get my enthuasism going.</p>
<p>Besides cooking, I love love LOVE my computer - doing research, reading about true crime and scanning cooking and crafting blogs.</p>
<p>Life is good!</p>