Pot Roast with Vegetables Recipe

 Pot Roast with Vegetables Recipe Pot Roast with Vegetables Recipe photo by Taste of Home Rating 4

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“My mother used this recipe at least once a week when I was a child,” says Cheryl Rihn of Bloomer, Wisconsin.
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Pot Roast with Vegetables Recipe
  • Prep: 20 min. Cook: 40 min. + cooling
  • Yield: 8 Servings
    •
20 40 60

Ingredients

  • 1 beef sirloin tip roast (3 pounds)
  • 2 tablespoons canola oil
  • 4 large potatoes, peeled and quartered
  • 4 large carrots, cut into 2-inch pieces
  • 1 large onion, cut into wedges
  • 2 cups water
  • 1 teaspoon beef bouillon granules
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 3 tablespoons cornstarch
  • 3 tablespoons cold water

Directions

  • In a pressure cooker, brown roast in oil on all sides. Add the potatoes, carrots, onion and water. Close cover securely; place pressure regulator on vent pipe. Bring cooker to full pressure over high heat. Reduce heat to medium-high; cook for 40 minutes. (Pressure regulator should maintain a slow steady rocking motion; adjust heat if needed.)
  • Remove from the heat; allow pressure to drop on its own. Remove meat and vegetables; keep warm. Bring cooking juices in pressure cooker to a boil. Add bouillon, salt and pepper.
  • Combine cornstarch and cold water until smooth; stir into juices. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with roast and vegetables. Yield: 8 servings.

    Editor’s Note: This recipe was tested at 13 pounds of pressure (psi).

Nutritional Facts 1 serving equals 417 calories, 11 g fat (3 g saturated fat), 90 mg cholesterol, 343 mg sodium, 41 g carbohydrate, 4 g fiber, 36 g protein.

Originally published as Pot Roast with Vegetables in Taste of Home October/November 2005, p44

Light-Bodied Red Wine

Enjoy this recipe with a light-bodied red wine such as Pinot Noir.

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Pot Roast with Vegetables

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