Cl Beef Pot Roast And Gravy - 6-Qt Pressure Cooker

Name: Cl Beef Pot Roast And Gravy - 6-Qt Pressure Cooker
Ingredients: 3 lbs boneless chuck roast, trimmed; 1 teaspoon kosher salt; 1/4 teaspoon fresh ground black pepper; 2 teaspoons olive oil; 3 cups rich homemade beef stock (preferably made in pressure cooker, Cooking Light Pressure-Cooker Beef Stock - 6-Qt Pressure Cooker); 1/2 cup dry red wine; 4 fresh thyme sprigs, tied securely together with twine; 3 garlic cloves, chopped; 3 large parsnips, peeled and diagonally cut into 2-inch pieces; 3 large carrots, peeled and diagonally cut into 2-inch pieces; 1 lb turnip, each cut into 8 wedges; 1 lb yukon gold potato, peeled and cut into 2-inch pieces; 1 large onion, cut into 8 wedges; 2 tablespoons all-purpose flour; 12 fresh thyme sprigs (optional)

15 ingredients

16 steps

Ingredients

3 lbs boneless chuck roast, trimmed
1 teaspoon kosher salt
1/4 teaspoon fresh ground black pepper
2 teaspoons olive oil
3 cups rich homemade beef stock (preferably made in pressure cooker, Cooking Light Pressure-Cooker Beef Stock - 6-Qt Pressure Cooker)
1/2 cup dry red wine
4 fresh thyme sprigs, tied securely together with twine
3 garlic cloves, chopped
3 large parsnips, peeled and diagonally cut into 2-inch pieces
3 large carrots, peeled and diagonally cut into 2-inch pieces
1 lb turnip, each cut into 8 wedges
1 lb yukon gold potato, peeled and cut into 2-inch pieces
1 large onion, cut into 8 wedges
2 tablespoons all-purpose flour
12 fresh thyme sprigs (optional)

Directions

1

Sprinkle roast evenly with salt and pepper.
2

Heat a 6- or 8-quart pressure cooker over medium-high heat. Add oil to cooker; swirl to coat.
3

Add roast to cooker. Saute 5 minutes, browning on all sides.
4

Stir in 3 cups rich beef stock and wine.
5

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.
6

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.
7

Remove lid, directing steam away from you. Add thyme sprigs, garlic, parsnips, carrots, turnips, potatoes and onions.
8

Close lid securely. Return to high pressure, cook 1 minute.
9

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.
10

Remove roast. Slice roast thinly, and place on a platter.
11

Remove vegetables from cooker using a slotted spoon, and place on platter with roast. Cover and keep roast and vegetables warm.
12

Strain cooking liquid through a cheesecloth-lined sieve into a large bowl. Discard solids.
13

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).
14

Remove 1/4 cup cooking liquid from pan. Add 2 tablespoons flour, stirring with a whisk.
15

Return flour mixture to pan. Cook 2 minutes or until slightly thick, stirring with a whisk.
16

Serve sauce with roast and vegetables. Garnish each serving with a fresh thyme sprig, if desired.