POT ROAST

PRESSURE COOKED POT ROAST

Slice:                                       2-4 cloves garlic

Cut:                                         ¾” incisions in 3 ¼ lb roast

Put garlic in holes.

Brown meat on all sides in:     3 tbs oil; 2-3 min each side

Season with salt and pepper.

Remove and set aside.

Sauté 3 min:                            ½ c chopped celery

½ c parsnip or turnip

½ c chopped carrot

1 c chopped onion

Add:                                         2 ½ c broth

2 bay leaves

1 tsp thyme

Place meat filled rack into liquid so most surface possible

is covered.

Cook at high pressure for 60 min.

Let pressure drop naturally.

Remove meat and vegetables.

Mash:                                      2 tbs flour

                                                Into 2 tbs butter

Whisk into gravy over high heat.

Cook until thick, stirring constantly; 3-4 min.

Remove bay leaves and season to taste.
From Cooking Under Pressure