We get a little fancy with our potroasts. :) Mmmm, Sundays!
1 beef roast (we acquired ~600g of ribeye. The Swiss don't mess around!)
onions, garlic
veggie broth
red wine
carrots and potatoes
rosemary, thyme, parsley
Add a little oil of choice to pressure cooker. Saute chopped onions and garlic. If using dry herbs: stir them into the veggies a minute or so before the veggies are done, just to get the herbs moist and fragrant, but still green. Scrape out of pot into a bowl, and return pot to heat. Turn up heat.
Drop meat into pot. Brown on all sides. And brown! Not grey, browwwwn. Very dark and crispy. Getting close to burnt is okay.
Turn down heat and add some water. Add back sauteed veggies, plus veggie broth and red wine. Add chopped carrots and potatoes. Salt and pepper. If using fresh herbs: now is the time to add them.
Cover and turn up heat to bring to pressure. Once at pressure, turn down to low, enough so that it stays at pressure but doesn't go crazy. If it's hissing, it might be too much.
Cook 30-45 mins, depending on the size of roast.
Remove from heat and depressurize. Remove roast and veggies. Return the liquid to the heat to make gravy: boil it to reduce to desired water level, then reduce heat and whisk in flour using the cold water trick, until desired thickness.
Dish up veggies and roast and served with generous gravy. And the rest of that red wine.
1 beef roast (we acquired ~600g of ribeye. The Swiss don't mess around!)
onions, garlic
veggie broth
red wine
carrots and potatoes
rosemary, thyme, parsley
salt, pepper
flour (for gravy)Add a little oil of choice to pressure cooker. Saute chopped onions and garlic. If using dry herbs: stir them into the veggies a minute or so before the veggies are done, just to get the herbs moist and fragrant, but still green. Scrape out of pot into a bowl, and return pot to heat. Turn up heat.
Drop meat into pot. Brown on all sides. And brown! Not grey, browwwwn. Very dark and crispy. Getting close to burnt is okay.
Turn down heat and add some water. Add back sauteed veggies, plus veggie broth and red wine. Add chopped carrots and potatoes. Salt and pepper. If using fresh herbs: now is the time to add them.
Cover and turn up heat to bring to pressure. Once at pressure, turn down to low, enough so that it stays at pressure but doesn't go crazy. If it's hissing, it might be too much.
Cook 30-45 mins, depending on the size of roast.
Remove from heat and depressurize. Remove roast and veggies. Return the liquid to the heat to make gravy: boil it to reduce to desired water level, then reduce heat and whisk in flour using the cold water trick, until desired thickness.
Dish up veggies and roast and served with generous gravy. And the rest of that red wine.
It occurs to me this would probably also be good with a little celery seed. Damn, I need to buy some celery seed!
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