Pot Roast with Root Vegetables Pressure Cooker Recipe

Pot Roast With Root Vegetables Pressure Cooker Recipe

Ingredients

SERVES 4 to 6 – Cooker: 6- to 8-quart – Time: 35 minutes for meat, 2 minutes for vegetables at HIGH pressure

• 2 tablespoons olive oil, or as needed
• 1 (3- to 3½-pound) boneless chuck roast, trimmed of as much fat as possible and blotted dry
• ½ teaspoon salt
• ¼ teaspoon freshly ground black pepper
• ¼ pound thick-sliced pancetta, diced, OR ½ cup finely chopped thin-sliced prosciutto
• 3 cups beef broth
• ¾ cup fruity dry red wine like Chianti, Barolo, or Pinot Noir
• 3 sprigs fresh thyme and a few parsley stems, tied securely together with kitchen twine
• 1 cup diced carrots (about 2 medium)
• 1 cup diced parsnips (about 2 medium)
• 1 cup diced celery, including some leaves (about 4 stalks)
• 1 cup diced turnips (1 or 2 medium)
• 1 medium leek (white part only), trimmed, cut in half lengthwise, rinsed well, and thinly sliced across
• 1 large white onion, cut into 8 wedges
• 4 medium red or Yukon Gold potatoes, each quartered
• 2 tablespoons all-purpose flour

Method

1. In a 6- to 8-quart pressure cooker, heat the oil over medium heat until very hot
2. Add the beef and brown well on all sides
3. When well browned, remove the meat from the cooker, and season it with the salt and pepper
4. Add the pancetta to the pot and saute over medium-high heat until browned and the fat is rendered, about 3 minutes
5. If using prosciutto, just add with the liquid
6. Add the broth, wine, and herb bundle; bring to a boil
7. Return the beef to the cooker
8. Close and lock the lid
9. Set the burner heat to high
10. When the cooker reaches HIGH pressure, reduce the burner heat as low as you can and still maintain HIGH pressure
11. Set a timer to cook for 35 minutes
12. Remove the pot from the heat
13. Open the cooker with the Quick Release method
14. Be careful of the steam as you remove the lid
15. Add the carrots, parsnips, celery, turnips, leek, onion, and potatoes to the cooker
16. Relock the lid
17. Bring the cooker back up to HIGH pressure and cook for 2 minutes
18. Remove the pot from the heat
19. Open the cooker with the Natural Release method; let stand for 15 minutes
20. The root vegetables should be cooked through and the meat fork-tender
21. Using a slotted spoon, transfer the meat and vegetables to a rimmed serving platter and tent with aluminum foil to keep warm
22. Discard the herb bundle
23. Let the cooking liquid stand for 5 minutes
24. Skim any fat from the surface
25. Strain the cooking liquid through a cheesecloth-lined sieve into an oversized measuring cup or batter bowl
26. Discard the solids
27. Set aside ¼ cup cooking liquid
28. Return the savory liquid to the pressure cooker and bring to a boil
29. Whisk the flour into the reserved ¼ cup liquid and stir with a whisk to remove lumps
30. Pour into the hot liquid and whisk a few minutes to thicken the liquid
31. Slice the pot roast into ½-inch-thick slices against the grain
32. Serve it with the vegetables and gravy
33. Bison Pot Roast: Substitute 1 (2- to 2½-pound) bison inside round roast for the boneless chuck roast
34. Prepare as directed

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