CL Beef Pot Roast and Gravy – 6-Qt Pressure Cooker

Jun 09, 2023June 9, 20230 2
CL Beef Pot Roast and Gravy - 6-Qt Pressure Cooker
in Main

Prep

25 min

Cook

1 hour and 30 min

Ready In

1 hour and 55 min

Level

Difficult

Rating

1 Star2 Stars3 Stars4 Stars5 Stars
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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 )

Nutrision Information

Servings Per Recipe
6-8
Calories
467
Sugar
7g
Fat
25g
This recipe for CL Beef Pot Roast and Gravy is a classic comfort food dish that's been updated with modern cooking methods. Made in a pressure cooker, this recipe for roast beef is perfect for those days when you want a hearty meal but don't have hours to spend in the kitchen. The dish is created with a flavorful, homemade beef stock, red wine, and fresh herbs and spices, which are used to flavor the beef and surrounding vegetables. The result is a dish that is rich, comforting, and perfect for those cold winter nights where you need something to warm you up.

Instructions

1.Set the pressure cooker to sauté setting. While preheating, sprinkle salt and pepper evenly over roast.
2.Add olive oil to the cooker. Add roast to the cooker; cook 8 minutes, browning on all sides. Remove from cooker.
3.Add stock, wine, and thyme sprigs to the cooker, scraping pan to loosen browned bits. Add garlic, parsnips, carrots, turnips, potatoes, and onion.
4.Return roast to cooker; add flour. Close and lock the lid. Cook at high pressure for 1 hour and 30 minutes. Allow the pressure to release naturally.
5.Remove meat and vegetables with a slotted spoon. Remove thyme sprigs; discard. Place a fine-mesh sieve over a large bowl. Strain cooking liquid through sieve; discard solids. Serve meat and vegetables with cooking liquid. Sprinkle with additional fresh thyme leaves, if desired.

PROS

The beef pot roast is incredibly flavorful and melts in your mouth.

Cooking in a pressure cooker saves you plenty of time in the kitchen, and the result is just as tender as a traditionally slow-cooked dish.

The dish is hearty, comforting, and great for feeding a crowd.

CONS

If you don’t have a pressure cooker already, you’ll need to buy one before making this recipe.

The recipe is quite involved and probably not suitable for a weeknight dinner.

HEALTH & BENEFITS

Beef is rich in protein, which can keep you feeling full and satisfied for longer periods of time.
Additionally, this recipe includes plenty of nutrient-rich vegetables, like parsnips and turnips, which can help you meet your daily fiber and vitamin C needs.

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