Pot Roast and Vegetables

Name: Pot Roast and Vegetables
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 8 servings.
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

TOTAL TIME: Prep: 20 min. Cook: 40 min. + cooling YIELD: 8 servings.

“My mother used this recipe at least once a week when I was a child,” says Cheryl Rihn of Bloomer, Wisconsin.

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

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.

Nutrition Facts

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