Pressure Cooker Pot Roast with Asian Black Bean Sauce
I love stir-fry with black bean sauce. This recipe takes that same delicious flavor and combines it with fork-tender pot roast. —Judy Lawson, Chelsea, Michigan
Ingredients
- 1 boneless beef chuck roast (3 to 4 pounds)
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1 tablespoon olive oil
- 1 cup reduced-sodium beef broth
- 1 medium onion, cut into 1-inch pieces
- 1/2 pound sliced fresh mushrooms
- 8 ounces fresh snow peas, trimmed
- 3/4 cup Asian black bean sauce
- 2 tablespoons cornstarch
- 2 tablespoons cold water
- Hot cooked rice
- 4 green onions, sliced
Reviews
This is a very tasty dish. I think the next time I make it, though, I would not use as much broth. It did not thicken as the recipe said it would (even with added cornstarch) and the roast made more natural gravy. Also, the veggies did not saute as desired in the broth/gravy. I would consider sauteing it in the beginning, thickening with cornstarch after the roast cooks and then adding the precooked veggies at the end.