Cl Beef Pot Roast And Gravy - 6-qt Pressure Cooker

Total Time: 1 hr 36 mins Preparation Time: 25 mins Cook Time: 1 hr 11 mins

Ingredients

• Servings: 12
• 3 lbs boneless chuck roast, trimmed
• 1 teaspoon kosher salt
• 1/4 teaspoon fresh ground black pepper
• 2 teaspoons olive oil
• 3 cups rich homemade beef stock (preferably made in pressure cooker, cooking light pressure-cooker beef stock - 6-qt pressure cooker)
• 1/2 cup dry red wine
• 4 fresh thyme sprigs, tied securely together with twine
• 3 garlic cloves, chopped
• 3 large parsnips, peeled and diagonally cut into 2-inch pieces
• 3 large carrots, peeled and diagonally cut into 2-inch pieces
• 1 lb turnip, each cut into 8 wedges
• 1 lb yukon gold potato, peeled and cut into 2-inch pieces
• 1 large onion, cut into 8 wedges
• 2 tablespoons all-purpose flour
• 12 fresh thyme sprigs (optional)

Recipe

• 1 sprinkle roast evenly with salt and pepper.
• 2 heat a 6- or 8-quart pressure cooker over medium-high heat. add oil to cooker; swirl to coat.
• 3 add roast to cooker. sauté 5 minutes, browning on all sides.
• 4 stir in 3 cups rich beef stock and wine.
• 5 close lid securely. bring to high pressure over high heat. reduce heat to medium or level needed to maintain high pressure. cook for 35 minutes.
• 6 remove from heat. use quick release method favored by your pressure cooker manufacturer: release pressure through steam vent, or place cooker under cold running water to release pressure.
• 7 remove lid, directing steam away from you. add thyme sprigs, garlic, parsnips, carrots, turnips, potatoes and onions.
• 8 close lid securely. return to high pressure, cook 1 minute.
• 9 remove from heat. use quick release method favored by your pressure cooker manufacturer: release pressure through steam vent, or place cooker under cold running water to release pressure. let stand 5 minutes.
• 10 remove roast. slice roast thinly, and place on a platter.
• 11 remove vegetables from cooker using a slotted spoon, and place on platter with roast. cover and keep roast and vegetables warm.
• 12 strain cooking liquid through a cheesecloth-lined sieve into a large bowl. discard solids.
• 13 bring cooking liquid to a boil over medium-high heat in a large, wide skillet. cook until reduced to 1 1/2 cups (about 15 minutes).
• 14 remove 1/4 cup cooking liquid from pan. add 2 tablespoons flour, stirring with a whisk.
• 15 return flour mixture to pan. cook 2 minutes or until slightly thick, stirring with a whisk.
• 16 serve sauce with roast and vegetables. garnish each serving with a fresh thyme sprig, if desired.