Pot Roast Under Pressure
- 1 each beef chuck roast
- 1 1/2 cups beef stock prefer veal stock if possible
- 1 each carrots
- 1 each onions
- 1 Stalk celery
- Brown Meat well then pour stock or broth over it and add the veggies.
- Put on lid, lock it down, after steam starts to escape from inchhole inch put pressure weight on(is that what you call it??
- ), turn heat down to medium low and let burble and hiss for 1 hour.
- Release steam carefully and gradually.
- Then remove the inchspent inch veggies(they were just for flavor, I give them to the dog) and add fresh veggies of your choice(carrots, onions, potatoes, celery, etc.
- ) in the quantities you desire and cook in broth until tender.
- Then remove the meat and vegetables and thicken the gravy and enjoy.
chuck roast, beef stock, carrots, onions, celery
Taken from recipeland.com/recipe/v/pot-roast-under-pressure-38366 (may not work)