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CL Beef Pot Roast and Gravy - 6-Qt Pressure Cooker

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.

Ready In:
1hr 36mins
Serves:
Units:

ingredients

directions

  • Sprinkle roast evenly with salt and pepper.
  • Heat a 6- or 8-quart pressure cooker over medium-high heat. Add oil to cooker; swirl to coat.
  • Add roast to cooker. Sauté 5 minutes, browning on all sides.
  • Stir in 3 cups rich 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. 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.
  • Remove lid, directing steam away from you. Add thyme sprigs, garlic, parsnips, carrots, turnips, potatoes and onions.
  • Close lid securely. Return to high pressure, cook 1 minute.
  • 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.
  • 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 roast and vegetables 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 sauce with roast and vegetables. Garnish each serving with a fresh thyme sprig, if desired.
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RECIPE MADE WITH LOVE BY

@KateL
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@KateL
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"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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  1. KateL
    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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