Recipe: Pot Roast with Vegetables (pressure cooker)

POT ROAST WITH VEGETABLES
Source: Better Homes and Gardens
Servings: 4

The pressure cooker quickly tenderizes round steak for this herb-seasoned pot roast. Add a tossed salad and French rolls for a meal that's a snap.

1 pound beef round steak, 1/2-inch thick
2 tablespoons cooking oil
6 large carrots, cut in 2-inch pieces
6 whole tiny new potatoes, halved
1 large onion, peeled, and cut into wedges
1 teaspoon dried rosemary, crushed
1 teaspoon dried thyme, crushed
1/4 teaspoon salt
1/8 teaspoon freshly-ground black pepper
3/4 cup beef broth
2 tablespoons all-purpose flour
1/4 cup water

Trim any visible fat from the meat. Set aside.

In a 4- or 6-quart pressure cooker heat 1 tablespoon of the oil over medium heat. Cook meat until brown on all sides. Add more oil, if needed. Remove the meat and set aside. Drain off fat.

Add carrots, potatoes, onion, rosemary, thyme, salt, black pepper, and beef broth. Place meat on top of vegetables.

Lock lid in place. Place pressure regulator on vent pipe (if you have a first-generation cooker). Over high heat, bring cooker up to pressure. Reduce heat just enough to maintain pressure and pressure regulator rocks gently; cook for 8 minutes.

Quick-release the pressure. Carefully remove lid. With a slotted spoon remove meat and vegetables to a serving platter; keep warm.

In a small mixing bowl stir together flour and water. Stir into broth. Cook until thickened and bubbly. Cook and stir for 1 minute more. Serve over meat and vegetables.