pot roast in pressure cooker
category: [meat]
| 1 beef rump roast, about 3 lb. |
| Salt and freshly ground pepper, to taste |
| 1/4 cup all-purpose flour |
| 1 Tbs. extra-virgin olive oil |
| 2 yellow onions, cut into slices 1/4 inch thick |
| 8 carrots, cut diagonally into slices 1/2 inch thick |
| 1 1/2 cups unsalted beef stock |
| 2 garlic cloves, crushed |
| 3 fresh thyme sprigs |
| 1 bay leaf |
Season the roast with salt and pepper. Put the flour in a large bowl, add the roast and toss to coat evenly.
Over medium-high heat, warm the olive oil until nearly smoking. Add the roast and brown on all sides, 3 to 4 minutes total. Transfer the roast to a platter. Add the onions to the pressure cooker and cook until tender, 3 to 5 minutes. Return the roast to the pressure cooker along with the carrots, stock, garlic, thyme and bay leaf. Cover and cook per pressure-cooker instructions. (Estimate 35 minutes.)
source: williams-sonoma