Pot Roast with Vegetables Recipe
- 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
- 1. 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.)
- 2. 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.
- 3. 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.
4 ounce-weight: 417 calories, 11g fat (3g saturated fat), 90mg cholesterol, 343mg sodium, 41g carbohydrate (6g sugars, 4g fiber), 36g protein.
Reviews for Pot Roast with Vegetables
"I made this in my electric pressure cooker, and it was so easy! Beef roasts notoriously don't cook thoroughly in electric pressure cookers, so to alleviate that, I cut the roast into slabs before I browned it. It came out so tender and perfect! We loved it. This recipe does need a couple of minor tweaks, though. First, there are no seasonings in this. I added some garlic powder and some Trader Joe's 21-Seasoning Salute. Also, next time, I would use beef broth in place of the 2 cups of water and perhaps 2 tsp. of beef bouillon granules instead of one to make the gravy a bit beefier. Also, I think the gravy was a bit too thick, so I'd either add a bit more broth to it or use a bit less cornstarch. It wanted to thicken so much that it was almost like jelly if it cooled even the tiniest bit. Other than that, though, it was absolutely amazing! I'll never make pot roast any other way again. This recipe's a keeper!"
Light-Bodied Red Wine
Enjoy this recipe with a light-bodied red wine such as Pinot Noir.