Beef Pot Roast and Gravy
"A classic pot roast with gravy is the "gateway" recipe to using your pressure cooker—it's quick, and you're rewarded with a hearty dish in a fraction of the time. Use the Pressure-Cooker Beef Stock here, or substitute 1 (14-ounce) can of fat-free, lower-sodium beef broth plus 1 1/2 cups water in its place. (You'll add about 50 milligrams sodium to each serving with this switch.)..."
INGREDIENTS
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2 teaspoons olive oil
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1 (3-pound) boneless chuck roast, trimmed
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1 teaspoon kosher salt
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1/4 teaspoon freshly ground black pepper
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3 cups Pressure-Cooker Beef Stock
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1/2 cup dry red wine
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4 thyme sprigs, tied securely together with twine
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3 garlic cloves, chopped
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3 large parsnips, peeled and diagonally cut into 2-inch pieces
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3 large carrots, peeled and diagonally cut into 2-inch pieces
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1 pound turnips, each cut into 8 wedges
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1 pound Yukon gold potatoes, peeled and cut into 2-inch pieces
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1 large onion, cut into 8 wedges
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2 tablespoons all-purpose flour
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Fresh thyme sprigs (optional)
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