Pressure cooker pot roast

10 servings

Ingredients

Quantity Ingredient
4 pounds Boneless beef roast
2 tablespoons Oil
1 small Onion -- chopped
2 teaspoons Salt
½ teaspoon Pepper
1 cup Red wine
2½ cup Beef stock
6 tablespoons Flour

Directions

BROWN THE BEEF AND ONION in oil in the open pressure cooker. Add salt and pepper, ½ cup wine, seal cooker and cook at 10 pounds pressure for 15 minutes per pound. Reduce pressure, open cooker and remove meat. To make gravy, remove all but 2 tablespoons fat from the cooker, add the flour and stir for 1 minute, then slowly add the wine and stock and simmer for a few minutes until thickened. Season gravy with salt and pepper to taste.

PETER KUMP - PRODIGY GUEST CHEFS COOKBOOK Recipe By :

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