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Herbed Pot Roast |
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Serves: 4 Print this Recipe2 pounds beef chuck roast, 3-4 inches thick 2 tablespoons vegetable oil 2 cups canned tomatoes 1/4 cup dry red or white wine OR beef broth, grape juice, or ginger ale 3/4 cup onions, chopped 1/4 cup celery, finely chopped 1/4 cup carrots, finely chopped 1/2 teaspoon garlic, minced 1 teaspoon salt 1/2 teaspoon oregano 1/2 teaspoon basil 1/4 teaspoon pepper 2 tablespoons flour 1/4 cup water Heat oil in cooker. Add meat and brown evenly. Add remaining ingredients, except for the flour and water. Lock lid and bring to full pressure. Reduce heat, maintaining pressure, and cook for 35 - 45 minutes. Let pressure release naturally for 5 minutes, then quick-release remaining pressure. Remove meat from cooker. Mix flour and water together until smooth. Add to pot juices and cook until thickened, stirring constantly. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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