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Pressure Cooker Pot Roast and Vegetables

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Pressure Cooker Moroccan-Inspired Butternut Squash Stew recipe

From The Proctor Silex Test Kitchen

Added by Laurie

Ingredients

  • 1 tablespoon vegetable oil 
  • 2 to 3 pounds boneless beef chuck roast 
  • 8 petite potatoes 
  • 4 carrots, peeled and cut into 2-inch pieces 
  • 1 medium onion, cut into quarters 
  • 1 clove garlic, minced 
  • 1/2 cup beef broth 
  • 1/4 cup red wine 
  • 2 teaspoons Worcestershire sauce 
  • 1 teaspoon salt 
  • 1/2 teaspoon coarse black pepper 
  • 1 bay leaf 

Directions

  1. Remove lid from 3-quart pressure cooker. Press SAUTÉ mode and allow to heat for 2 to 3 minutes. Add oil to cooking pot. Add beef and cook 3 minutes on each side or until browned.  
  2. Add potatoes, carrots, onion, garlic, broth, red wine, Worcestershire sauce, salt, pepper, and bay leaf. 
  3. Place lid on pressure cooker, turn lid to lock and move steam release valve to closed position. Press PRESSURE COOK mode and adjust cooking time to 40 minutes. 
  4. When cooking has finished, allow a natural steam release to prevent meat from toughening. 
  5. Remove potatoes, onions, and carrots with liquid to a serving bowl. Cover and keep warm. Discard bay leaf. 
  6. Meanwhile, place meat to a cutting board and let stand 10 minutes before slicing.  

Serves: 2 to 3

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