Name: Hearty beef pot roast
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 6
Ingredients: 1.2 kilogram boneless rolled beef chuck or round roast; 2 cloves, finely sliced garlic; plain flour. 1/4 cup, seasoned; 2 tablespoon olive oil; 1 chopped onion; 2 sprigs rosemary; 2 sprigs thyme; 1 cup red wine; 410 gram can tomato puree; 1 cup beef stock; 2 peeled, chopped carrots; 2 peeled, chopped parsnips; 2 peeled, chopped potatoes

Ingredients

1.2 kilogram boneless rolled beef chuck or round roast

2 cloves, finely sliced garlic

plain flour. 1/4 cup, seasoned

2 tablespoon olive oil

1 chopped onion

2 sprigs rosemary

2 sprigs thyme

1 cup red wine

410 gram can tomato puree

1 cup beef stock

2 peeled, chopped carrots

2 peeled, chopped parsnips

2 peeled, chopped potatoes

Method

1.Make 8 small slits in beef and insert garlic slices. Dust beef in seasoned flour, shaking off any excess.

2.Heat oil in a large frying pan on high. Brown meat on all sides. Remove and set aside.

3.In same pan, saute onion, rosemary and thyme, 3-4 minutes, until tender. Pour in wine and cook, stirring, 1-2 minutes.

4.Transfer sauce to pressure cooker with puree and stock. Add beef and vegetables (tuck the vegetables in around the roast).

5.Close the pressure cooker. Bring up to pressure following manufacturers instructions (until steam escapes at a constant rate and there is a regular hissing sound). Cook on high for 25 minutes.

6.Release pressure following instructions. Set aside 10 minutes. Remove lid.

7.Transfer beef to a plate, cover and set aside to rest. Arrange vegetables on a platter and cover with foil to keep Warm.

8.Pour cooking juices into a large saucepan. Bring to the boil and cook 8- 10 minutes, stirring occasionally, until juices thicken slightly. Season to taste. Serve beef in slices with vegetables and sauce.

For a thicker gravy, whisk 1 tablespoon cornflour into 1/4 cup reduced sauce. Bring to boil, stirring, until thickened. Simmer 3 minutes.
Note

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Ingredients

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