Yummy pot roast with finger-licking sauce.
Preparation time: 20 minutes
Cooking time: 55 minutes
Servings: 8
Ingredients:
3 pounds boneless chuck roast, trimmed
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
2 tablespoons olive oil
2 cups beef broth
2 tablespoons fish sauce
1 tablespoon red wine vinegar
2 garlic cloves, minced
1 large onion, sliced
1 tablespoons dried thyme
2 parsnips, peeled, cut into 1-inch pieces
3 large carrots, cut into 1-inch pieces
1 pounds red potatoes, cut into 1-inch pieces
Salt, to taste
Pepper, to taste
Directions:
1. Season the roasts all over with salt and pepper.
2. Heat oil in the pressure cooker using the "brown" or "sauté" button. Add the roast and brown on all sides, about 5 minutes.
3. Stir in beef broth, fish sauce and red wine vinegar.
4. Close the lid and lock. Cook for 40 minutes at high pressure. At the end of the cooking time, quick release the pressure.
5. Open the lid carefully. Add the garlic, onion, thyme, parsnips, carrots and potatoes.
6. Again, close the lid and lock. Cook for 8 minutes at high pressure. At the end of the cooking time, quick release the pressure.
7. Open the lid, taste for seasoning and adjust as necessary. Transfer the meat and vegetables to a serving platter.