24
3½ to 4 pound boneless chuck roast
salt and freshly ground black pepper
1 tablespoon vegetable oil
1 onion, chopped
3 carrots, peeled and sliced into 1-inch chunks
2 ribs celery, sliced into ½-inch chunks
3 cloves garlic, minced
1 teaspoon dried oregano
1 teaspoon dried sage
½ teaspoon dried rosemary
1 cup red wine
1 (28 ounce) can crushed tomatoes
1 bay leaf
4 large white or red-skinned potatoes, cut into 1-inch chunks
1 head escarole, cored and chopped (optional)
¼ cup chopped fresh basil
Italian Pot Roast
Directions
1. Pre-heat the pressure cooker using the BROWN setting.
2. Season the roast on all sides with salt and pepper. Add the oil to the cooker and brown the roast
on all sides. Remove the roast to a resting plate.
3. Add the onion, carrots, celery and garlic to the cooker and cook for 5 minutes. Add the dried
herbs and cook for a minute. Add the red wine, tomatoes and bay leaf and stir. Return the roast to
the cooker, and lock the lid in place.
4. Pressure cook on HIGH for 55 minutes.
5. Reduce the pressure with the QUICK-RELEASE method and carefully remove the lid. Transfer the
roast to a side plate and tent with foil. Add the potatoes and escarole (if using) to the cooker and
lock the lid in place.
6. Pressure cook on HIGH for 8 minutes.
7. Reduce the pressure with the QUICK-RELEASE method and carefully remove the lid. Season the
sauce to taste with salt and pepper, stir in the fresh basil and spoon the liquid and vegetables over
the sliced roast.
25
Serves 6 to 8
Summary of Contents for K41143
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